Slow Cooker Asian Short Ribs
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Literally fall-off-the-bone tender! SO SO GOOD. Set and forget right in your crockpot. So easy with zero fuss!
Short ribs? Easy? Yes, yes, yes. With the help of the crockpot, this is by far one of the easiest, slow cooker set and forget dinners. Even on the busiest of days, you can make dinner happen so fast. Just dump everything in your slow cooker morning of – no searing, no browning here.
The crockpot will do all the heavy lifting here. And you can even white lie to your guests and tell them you’ve been slaving away in the kitchen all night to get these short ribs just right. It’s so so good, they’ll believe you without a shadow of a doubt.
And this marinade is simply out-of-this-world amazing using just a handful of pantry staples – soy sauce, beef broth, brown sugar, garlic, ginger and sesame oil. Serve over rice with some kimchi and cucumbers and all the leftover sauce, please. It’s weeknight friendly, and will make your heart sing.
TOOLS FOR THIS RECIPE
WHAT SHOULD I SERVE THIS WITH?
We love to serve this over rice and a side of kimchi and cucumbers!
DO YOU HAVE OTHER SHORT RIBS RECIPES?
Yes, this is one of our favorite red wine braised short ribs recipes made on the stovetop.
Slow Cooker Asian Short Ribs
Ingredients
- ½ cup reduced sodium soy sauce
- ½ cup beef broth
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes, optional
- 4 pounds beef short ribs
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon sesame seeds
Instructions
- In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
- Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with parsley and sesame seeds, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Amazing everytime
The flavor was AMAZING! Per other comments I added some carrot sticks and quartered shrooms for the last portion of cooking. I was in a hurry and did 4-5 hrs on high but next time will go the full 8 on low. For my modification, I removed the ribs and strained the fat from the sauce with a gravy separator. Added it back with the ribs and veggies, then mixed the cornstarch and water in and pressure cooked for another 10min as my ribs were tasty but not tender as i’d like. As my kid said, delicious. I said, “Damn Delicious!” he said, “DAMN delicious!”<3
By far one of my favorite recipes!! I’ve prepared it for friends and family, and it’s a hit every single time. Well done!
To whoever created this recipe…..THANK YOU!! This is my favorite dish to make….& one of my favorite dishes ever. Only note id add is i season the meat with salt & pepper, then SEAR IT quicky to get some delicious carmelization. Then i slice it & put in pot.
Also, depending on thickness of ribs, i frequently have to cook longer than the 4 hour high heat cook to achieve desired fall off the bone tenderness. BIT ITS ALL WORTH IT…..sooo rich & & tender & succulent…….im going to go make some right now…..:)
These are amazing! Thank you for the great recipe. Something different for the crockpot today.
This and your Korean Beef Stew recipes are a hit with my family. 🙂
Great, easy recipe. I added daikon (white radish) from the very beginning and it absorbed the sauce really well, they turned out very delicious. Highly recommend adding carrots, radish, other vegetables to the dish.
Cannot say enough great things about this recipe. Literally on repeat. So yummy and super simple. I serve it over coconut rice with a side of asian cucumbers
If I could rate this higher than 5 stars I would. Excellent recipe and so tasty! WOW! This has become one of my go-to favorites. I have served it over mashed potatoes or egg noodles.
My husband and I made this and loved it! We added pork belly too. Put it over rice. So good!!!
Can these be made in a Dutch Oven?
As long as they cook low and slow, a Dutch oven should work fine.
Question – what kind of ribs did you use? I have flanked ntyle. Will they work?
“Damn Delish” is right — superb recipe. I followed it the best I could, substituting 1/8 t. ground red pepper for flakes I didn’t have. It was delicious served with broad egg noodles with the “gravy” spooned over and the same garnishes as the meat. For veggie side, what could be better than steamed broccoli with beef main? Nothing.
My only tweak was to serve with lime wedges, which juice of seemed to enhance the flavors of the short ribs and is always delicious on broccoli, and to shorten the cooking time to about 6-1/2 hrs..
Thanks for posting a slow cooker recipe that is so easy and requires little pre-pot prep but tastes like a gourmet chef spent a whole day in the kitchen to make it just right..
Can the ribs be piled on top of each other in the slow cooker?
The ribs were delicious I will definitely make again and again.
The meat was ok. Being as they were in a pot of grease from the meat there was no way to thicken it. Will try again but will dump the grease and then make a sauce.
I can’t stop making this recipe! Super yummy. My hubby is happy, my heart is full. ❤️
I found this recipe by accident. I purchased short ribs at Costco. I intended to make them my usual way and serve with Mac and cheese. Not until I got home did I notice that they were thin sliced Korean bbq style. Decided to try this recipe. Fantastic! Thank you.
I followed this recipe I only added some julienned orange sweet peppers, a bit of Worcestershire sauce, and threw whole jalepeno in too to get the smokiness but not all the heat. Omitted red pepper flakes because I didn’t have any.
I have made this once before and I’m not sure why it’s taken me so long to make again. I sauteed green cabbage, bell pepper, mushrooms and sugar snap peas and added the veggies to spaghetti and mixed all of the juice from the crock pot into it so it was like lomein. Amazing!!! I’m making it again tomorrow.
This was so easy and delicious. I used the slow cooker function on my Instant Pot (7 1/2 hours on “normal”), then opted for more Asian toppings – cilantro, spring onions, and sesame seeds. A big hit! Thanks.
Just curious if you’ve tried the instant pot setting.
Just finished this dinner, and was immediately asked to go to the butcher for more!
Served over pineapple stir fried rice.
One of my favorites. The recipe is incredibly easy to follow and always turns out so yummy! Definitely a staple in our house
As I write this, my second attempt at this recipe is bubbling away beside me in the slow cooker. I followed the recipe with a couple of modifications: used some dark honey instead of brown sugar and I just took the sauce as it came without the cornstarch – after 8 hours of slow cooking, the honey seems to add sufficient thickness for my liking. Also roasted the sesame seeds before adding which I think noticeably improves things. Served with rice and bok choi. If I had any kimchee around that would have been a great addition, but sadly I didn’t. First time was truly delicious and very well received by my family and its now back by popular demand.
This recipe is amazing!!! So incredibly easy and tastes phenomenal. It’s gorgeous enough to serve to company and tastes like you’ve been slaving for hours! My only substitution is that I sprinkle thinly sliced green onion on top as a garnish, instead of the parsley. As others have said, it needs the freshness to cut through the richness. I always serve over white rice with roasted garlic broccoli. I’m always a little giddy with excitement when I see my grocery store has short ribs out! Enjoy!!!
Absolutely delicious, followed the recipe exactly. The sesame seeds and fresh parsley garnish are a must, the parsley cuts the richness.
This is the *star* recipe in our house. Any time I ask my husband what he wants for dinner, he mentions this recipe. So now it’s one of our “go-to’s”.
I follow the recipe exactly as written and it is delicious every time. It’s also incredibly easy!
When I find short ribs at the grocery store, sometimes I’ll buy extra, mix up more of the seasonings and put them in a ziploc in the freezer for a later date. It makes an already easy meal even easier- just defrost and start in the slow cooker.
If you are a novice cook, you can make this recipe!! No cooking “technique” is needed. You just need to be able to measure and follow the instructions. It would also be nice enough to serve to company. Delish!
Thank you for this absolutely killer recipe! It’s most definitely become a go-to… have a batch bubblin’ as we speak. 🙂 You rock, Chungah!
Simple recipe. I elevated the flavors a bit by searing the short ribs before placing them into the slow cooker. I also added a TB spoon of tomato paste that I cooked out on to a pan, then added the sauce with the garlic and ginger and into the tomato paste. Cooked down the sauce just a little bit and added it to the slow cooker. Delicous.
The quickest, easiest most delicious rib recipe I have found. They are sooo good that my husband insists that only I make beef ribs in our entire extended family. He usually thinks he can out-cook me but nit when it comes to the ribs. Fantastic fall off the bone scrumptiousness!
Browsing what to cook for Sunday dinner, I came across this recipe. Very easy to make and VERY flavorful. For the topping I added a little green onion and it was delicious. Will be making this for our Sunday dinner with my brothers family since COVID separated us… can’t wait to show off!
Looks amazing! Any thoughts on the ability to make in a pressure cooker/ instant pot. Like how long? Cants wait!
The instructions are unclear what to do with the cornstarch – is it heated up separately from the the ribs, or tossed into the ribs at the end for an additional 30 minutes. Please be more concise. Thank you.
Looks to me to throw in the crock pot the last 30 minutes.
Mix the cornstarch with 1/4 cup water. Pour into the crockpot for the last 30 minutes. That’s what recipe says. That’s what I did.
Love this recipe! I have made it 4 times now in about 2 months. This will be a staple in my house now! Thank you!
I would really like to make this next week, however.. I’m from the Netherlands and short ribs aren’t as common here. I can find exactly what it translates to in Dutch, but it’s just not sold here, or at least I can’t find it.
What other types of beef would this recipe be good with? Maybe I can just make it a little different and it could work.
Denise try a chuck roast cut or something from the shoulder, that’ll work for this as well.
We have an allergy to tomatoes and are now trying to avoid them. It’s really hard when it comes to good bbq. We just finished eating our beef short ribs, and I don’t miss the tomatoes at all.
I found this recipe, and gave it to my daughter to make. She did a great job with it. We left out the crushed red pepper flakes, sesame seeds, parsley, and used a teaspoon of powdered ginger instead of fresh. About half a cup of fat rendered out, and I soaked most of it up with paper towels before serving. I think that if we wanted to serve it over rice we should have used more beef broth, and more corn starch. She went with cooking the ribs on high, and they were done after 4 hours. I really enjoyed the flavors, thank you so much!
This is delicious but when I make it again, I will render the fat from the short ribs first…not for flavor, but there was a lot of fat on top when finished….too much to just skim off. I ended up letting it cool so the grease would solidify and then it was easy to remove and then reheat the ribs.
Great recipe, this is extra delicious.
Thanks.
So darn easy and so darn tasty
Delicious! And easy to make. Could eat until I pop!
I’ve made this many times and love it.
If I want to add carrots and scallions when would you do that?
The scallions I sprinkle over the top before serving. The carrots would depend on how you have cut them and how thick or thin they are.
I use this for country style pork ribs and it is amazing! I trim some of the fat before cooking, add a bit more soy sauce and use the whole (14.5 oz) can of low salt beef broth. Today I am using a few thick pork steaks and a small butt roast. I made spaetzle with carmelized onions and Swiss cheese the first time… going for fried rice tonight. Can’t wait! Thank you for such an easy and versatile recipe.
This recipe is for sure damn delicious. I noticed that my short ribs had quite a bit of fat on the top, so before adding the corn starch, I used a ladle to get most of the extra fat. It takes some time but removing most of it helped keep the fat down. 5 stars from me!
Delicious. I’ve made this several times and always enjoy it, as do my dining companions. My tweaks: I brown the ribs beforehand. I add gochujang to the initial sauce that’s poured onto the ribs (instead of using chili flakes), as well as an extra half cup of beef broth; and I add some chopped shitake mushrooms, potatoes, carrots, and onions at about an hour before terminus. I also add in the final hour a quarter cup of red wine, a dash of ginger powder, and an additional tablespoon or two of brown sugar. I remove much of the grease that surfaces after the dish is refrigerated. This is my favorite meat dish.
im not a good cook but these were very easy to make and were a hit with everyone.
I did use boneless ribs
LOVE! Made twice and it’s amazing. Made 2 pounds for 2 people and used the recipe exact for everything else. I also threw in mushrooms on top to cook with the ribs. SO GOOD. Served over cauliflower rice to enjoy the delicious sauce.
Absolutely magic. This is a must cook if you like good beef ribs.
I cooked for 7 hours on low and last 30 min on high as per instructions and turned out perfect.
The taste is very good, not too sweet, which is good.
You can cut the meat with a fork.
Would happily cook this again.
Should I brown the short ribs BEFORE cooking in slow roaster (always done it this way with other recipes but not sure the difference, TBH)?
I cooked this for 1st time, and did not brown the ribs first. Cooked it as per instructions and turned out perfect.
This is my second recipe ever from your site!
I don’t like cooking and I usually find it a really mundane task but I want to cook for my future husband one day and these recipes are honestly so easy to follow and well rewarding!
I was all out of soy sauce and ended up finding 8 or so take out packets I had no sesame oil, no seeds, no ginger no fresh parsley and I just threw the ribs in now, was so excited to make them that I didn’t read corn starch added afterwards to thicken and just added it right away…..we’ll see how these turn out ♀️
I love love love this recipe…..however, I use the boneless short ribs and I add in carrots and small potatoes into the slow cooker too!
These came out amazing! I only got 3 lbs of short ribs instead of 5lbs because I was cooking just for my boyfriend and myself. I kept everything else the same. I did add Bok Choy the last 10 minutes of cooking and ate it on top of jasmine rice. It was absolutely delicious!
So perfect! I pre-seasoned my short ribs the night before with olive oil, salt, and garlic. Definitely use low sodium soy sauce, but used 3x the garlic and ginger called for in the recipe and cooked in slow cooker on low for 8 hours. Removed ribs, drained oil out of juices and then simmered to thicken for about 5 minutes in a saucepan with cornstarch. Added ribs to pan to coat for stickier texture. Garnished with sliced green onions. Served with cilantro rice. Family LOVED it. New go-to.
Very tasty, but I had so much grease from the short ribs and didn’t know how to remove it from the sauce. My leftovers will go in the fridge and then I can remove the grease.
When you would rather be out on the boat (on September 29!) than cooking the kitchen, you look for a slow cooker recipe. This was simple to make, had a sweet yet spicy note, and tasted delicious. I cut the recipe in half for a pound and a half of ribs and they were done is five hours on low. Perfect!
Tried this recipe for Sunday dinner and it was a hit! Will definitely make it again.
Absolutely delicious! My sauce didn’t thicken as I believe it should’ve but the flavor was on point. Sooo good. Definitely will make this again
I didnt follow the recipe exactly but it got me where I needed to go. Very delicious!
Wonderful. Added a couple of tablespoons on Sinigang dry soup mix (Tamarid powder) and finished with Bok Choy just before thickening. Damn Delicious!
OMG, fixed this tonight and it turned out so well. I don’t have a crockpot, so I gave the short ribs a quick sear, emptied out all but a few spoon fulls of grease, then sautéed some carrots and onion, and cooked it up on 325F for 3.5 hours. I also used about 2 cups of beef bullion and added some chopped lemongrass to the mix. Served it inside of bao buns. Salivating just thinking about it.
THE EASIEST RECIPE EVER TO MAKE AND OMG SO DAMN DELICIOUS!!!!! A NEW STAPLE IN MY FAMILY!!!!
How can I adapt this to Instant pot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I do short ribs for 45 min on high pressure, then natural release for 15 mins, and then manual release any remaining steam. Then I transfer the sauce to a sauté pan to thicken/strain grease 🙂
Thank you Andrea!!!
Excellent! I used Palm sugar instead of brown sugar for a nuttier flavour and more ginger. but absolutely amazing.
I thought I had all I needed to make this. Turns out the ribs I bought were country style PORK ribs. Was a little worried it wouldn’t come out. Also only had ground ginger. Checked in a book I have for substitutes and it told me what to do. Because I was only fixing 2 servings I cut the cooking time by 2 hours. Made some Chicken Teriyaki Rice – Roni to go with it. Everything came out great. Nothing left over. It has been added to the list of great dishes.
Loved this, learned how to make perfect ribs
Very good recipe and easy to modify for personal tastes! Our kids love it too! This has become a standard when the family is all together. Super easy as well, throw it all in the crockpot and forget it.
I was wondering if I could add oyster sauce too? Thank you! Making tomorrow and can’t wait to try it!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I made this today and it was really good! The best part was it was so easy to make, just toss everything in the casserole and you’ll have an almost restaurant quality meal waiting for you at the end of the day. The only problem I encountered was there was way too much fat afterwards, but it didn’t bother me that much. Will definitely add this recipe to our meal plan!
As promised, the short rib meat was incredibly tender and full of flavor. Super easy weeknight dinner.
So easy! So delicious! I brought home short ribs from a Dexter steer I had butchered. I found this recipe and I’m glad I did!
My guests gobbled them up!
Sweet!
This is one of my favorite recipes–I have it bookmarked and have made it several times in a slow cooker. But I recently got an Instant Pot and love it. Have you tried this in your Instant Pot? Any ideas on how to convert the recipe? It looks similar to your Instant Pot Korean Beef recipe, but I prefer short ribs! Thanks in advance for any advice.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
They were delicious. Very tender. Will definitely make again.
Wow, I expected it to be good, but wow! Asian flavour with a small kick, sooooo tasty!
Super tender short ribs with a perfect sauce. We had with mashed, but it would work well with rice too.
Thanks much, this recipe is a keeper!
My picky husband loved it. Do easy, so delicious. I’ve made it 4;5 times. Always good
ABSOLUTELY EASY BRILLIANT RECIPE, SLOW COOKER, AND VOILA…………..DELICIOUS!
Amazing! I served over grits. The only thing I changed was I added onions the last hour!
Sounds AMAZING.
Seriously sooo good!!! I made this last weekend and they turned out fab!!! will def make again
My sister bought this item for me, don’t know what the name is, but it looks like a large measuring cup. It has a long narrow pour spout with a rubber stopper and a strainer that covers the large opening on the top. I do a lot of slow cooking with fatty cuts of beef and pork. Anyway, u pour the juice into the strainer openning with the stopper in the narrow pour spout. It separates the meat juice from the grease. Unplug the narrow spout and pour. All the grease stays it the measuring cup. I pour the juice back in the pot, then thicken if you’d like. U can find this item on the internet. It really comes in handy if you don’t like greasy gravy. Haven’t tasted the recipe, it’s still cooking but it smells fantantic. Waiting patiently
It is called a gravy separator and you can find them on Amazon.
So I’m a little concerned. I followed everything to a tee but my sauce looks nothing like yours. My meat even looks different. It getting the soy sauce look.
How many pounds would you suggest to use for boneless?
About 2 1/2 pounds.
if you like beef, I’d go for the full 5 lbs. This freezes really well. This recipe is very much like Allan Wong’s original in Hawaii. Obama has these ribs when he’s in Hawaii. I think I’d be adding some Asian pear and juice in this, and probably do it sous vide…. great recipe!
Tasty recipe. Mine turned out pretty salty. Anyway to fix that next time?
Hi Crystal! You can always reduce the amount of reduced sodium soy sauce as needed. 🙂
I make this recipe at least once a month using beef stew meat instead of ribs and it always comes out perfect. It’s the most requested dinner by far among everyone in the family.
Awesome!
This dish was, well…Damn Delicious!
With an hour left on “slow cook,” I added stir fry vegetables and green onions to it.
With a half hour left, I stirred in the water/corn starch, the meat was SO TENDER, the bones were falling off the meat while stirring!
The meat was excellent, the vegetables, still firm, had the flavor of the sauce.
What a great dinner and lunch left overs. Recipes like this are why I recommend your site to friends and family. Thank You!
Thank you so much Michael!
I just did this recipe at home on my lunch…but i read it wrong and added the cornstarch in with all the liquids at the start…Do you think i just ruined it 🙁 ?
Oh no! It’s hard to say, Melissa – it may just be super thick. Hopefully it turns out okay!
Can this be frozen and reheated?
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
could you make these short ribs in an instapot? Maybe on slow cooker mode? or perhaps on pressure cooker?
Hi Flo! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can this be made using the pressure cooker in an instant pot?
Hi Chika! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
The store gave me flanked ribs instead of short ribs. Would you recommend using this cut of meat for this recipe?
Hi Althea! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made these with the flanken style cut short ribs. I followed the recipe but pulled them out after six and a half hours to not overcook. They were delicious and multiple people asked how I got them so tender.
For the first time I reviewed the comments for this dish. I’ve utilized this receipe many times in the making of short ribs and I actually use country ribs since they are boneless but very tasty. My only question is can I use powered ginger instead of real ginger? I usually go to the grocery store beforehand but this time I have everything but the ginger. Love your receipes since I’ve cooked many of them and they all come out tasty! Thank you for the great meal time entrees.
Yes, absolutely. The ratio for fresh to dry spices is typically 3:1. Hope that helps!
I’m making this right now and I to only have ground ginger. I have book called Substituting Ingredients: the A to Z Kitchen Reference. This book really has everything. Any way when I looked up ginger, grated it said the substitute is equal to 1/4 of amount with a dash of white pepper and lemon juice. I hope that means 1tablespoon grated is the same as 3/4 teaspoon of this mixture. Guess I’ll find out in about 5 hours.
I have a lot of short ribs in the freezer to use up but they are not cut crosswise as recipe suggests. Can I still use this recipe?
Yes, absolutely.
Forgot: don’t omit the sesame oil. Although you think you’re eliminating some of the oil/fat, you’re also eliminating some of that oriental flavour (sesame).
First of all, tastes grrrreat!
Make sure you use a 6-7 qt slow cooker. 5 lb ribs filled mine to the top. Did them for 8 hr and were tender. You do need to “rotate” the meat so all get some liquid during the cook.
Lots of fat is generated (at least 1/2″). When you take the meat out, use a gravy separator to eliminate a lot of the fat. THEN mix the cornstarch/water into the liquid. May need more cornstarch so be warned. Can’t see how you can do it without removing the meat. No room.
This is a keeper
I made this tonight and it was awesome. I have wanted to make short ribs because I have lots in my freezer (beef cattle breeder family) but didn’t have ago of way to cook them. This past weekend I got a crockpot brand cooker for $8! All things worked out for me to make this. I loved not having to sear the meat. The flavor was great. I followed the ingredients exactly. I did run out of time so I didn’t thicken the sauce but it was still delicious.
Considering I’m living in Korea and its nice to see recipes to help figure out what I should do with different cuts of meat. Cannot wait to cook this tomorrow! By chance have you ever made it with stewed soy sauce (http://www.sempio.com/market/ganjang/180) vs. regular or low sodium soy sauce? Attached a web link for my favorite sauce. Thanks for the recipe!
I actually haven’t!
Great Recipe! I plan on making this again!
I know you’ve recommended to people that adding the corn starch before or after was suitable. The first time I made this I had trouble getting the sauce to thicken in the slow cooker with the rest of the ingredients. Did you just add your corn starch in with the meat or did you remove the content and thicken the sauce by itself?
I actually added it with the meat. But if you had difficulty before, it may help to thicken the sauce by itself. Hope that helps!
WOuld it be weird if I used chicken broth? I have so much of it…
A little bit!
Could you make this recipe with chicken wings! If so, would you adjust cooking time in crockpot? They have Asian wings everywhere.. have you tried it with wings?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Would using less meat affect the cooking time?
Yes!
Thanks so much for this recipe! These ribs turned out great! I did two things in addition:
1. I marinated my ribs in the liquid mixture overnight in a gallon ziplock bag.
2.I grilled the ribs quickly on a charcoal grill after pulling them from the slow cooker. I found this really finished it off nicely.
I served it with white rice and Chinese broccoli that I boiled and then sautéed with oil and some of the strained (and fat skimmed off) liquid from the crockpot.
Can I marinate my boneless short ribs overnight?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This is a fabulous recipe! The ribs are literally fall-off-the-bone tender! I will definitely be making this one again! Thanks Chungah!
Would using chicken stock affect the taste rather than beef stock?
A little bit, yes!
Yummy! I loved the taste of them. I was kinda concerned when I got home yesterday and didn’t really smell a fragrant aroma like everyone else, but the taste was amazing. (Come to find out I was coming down with a cold). I love this site!
A++
Great recipe, the aroma drove us crazy! Only adjustment was adding more heat just cause we love it spicy. I cooked it early morning so that I would have time to refrigerate the sauce and solidify any excess fat, which I removed. Then at dinnertime, added cornstarch and reheated everything while rice was cooking. It was fabulous! Thank you.
Hi!
If I want to cook only half the quantity, do I still use the same amount of cooking time?
Is there anything else I need to take into account??
Thanks!
You may need to reduce the cooking time as you see fit.
Made this last night, and turned out wonderfully. I used a fat remover to remove the fat from the sauce. Sauce thickened beautifully with the corn starch. I then added a package of frozen shelled edamame and cooked for 10 minutes. Edamame were wonderfully creamy and added beautiful colour to the dish. Friends loved it, especially the edamame. Served over coconut rice. So super easy, took only about 15 minutes to put together into the slow cooker. Thanks for the recipe!
Hi!! I would like to try to make this recipe tonight for an office pot luck tomorrow. How would you recommend heating it up/keeping it warm for around lunch time if it was made the night before?
You can keep it hot using the WARM function if you have that available using your slow cooker.
Do you have recommendations for a soy-free alternative?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
What do you think of quick browning first to hold in flavor/juices?
Yes, absolutely!
I made this for dinner the other night and WOW! This is amazing! I mean not that it’s really a huge surprise since I have yet to make anything from here that isn’t great. I made the sauce the night before and threw it all in the crock pot, refrigerating it overnight. Then I just turned it on before I left for work. It was amazing. I only got 3 lbs. of short ribs cause I was only cooking for myself and my partner and I figured between the ribs and the rice it would be plenty. NOPE! I know next time I cook this to use 5 lbs. cause we will certainly finish it!
Katarina,
when using 3 lbs of meat only, did you also reduce the other ingredients? I want to cook this for tonight, but I was thinking of only using half the quantities since we are 2 people (and don’t eat much).
Thanks!
OMG I made this for tonight’s dinner and the only thing that I’m sorry about is the fact that I didn’t use the amount of ribs that the recipe called for because I never do when I’m trying a recipe for the first time due to cost. Can’t waste food on my budget. Served with fried rice (for the gravy) and will make this again and again and again…Thank you!!!
Top notch! Cooked today effortlessly. I had to change the cooking mode (3 hrs on high and the slow thereafter) to fit my schedule, but they turned out gorgeous, full flavored and wonderfully textured. Will definitely go on my list of things to make. Thank you so much!
Wow- really high calorie count! Is it really over 700 calories per serving? Does the calorie count change if you use boneless short ribs?
Amanda, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain the caloric information for this substitution. Hope that helps!
I’m a slow cooker newbie, and trying to make this as I type… but only a cup of liquid doesn’t seem like a lot for 5lbs of ribs? Am I reading it right – 1/2 cup soy sauce & 1/2 cup broth? Thank you!
Yes!
I doubled the amount of meat and sauce but the meat isn’t all submerged. Should I add more sauce?
You can add more sauce, to taste.
Hi. I really don’t think the meat needs to be totally submerged. There will be more liquid created naturally as it’s cooking. as long as the liquid comes up about halfway to the meat it should be fine.
Well…I’d give this recipe a big old thumbs up for the flavor, but overall there was just way too much fat in it for me. Even once I took out the meat with a slotted spoon, it still felt sort of slimy from spending all day simmering in the fat. Don’t get me wrong…definitely fall-off-the-bone tender with no knife necessary…but I couldn’t eat more than a few sections before my whole mouth just felt slimy. Wondering how this might work with a less fatty rib cut.
I only have 1.5lbs of ribs for me and my roommate. Should I adjust the rest of the recipie?
Yes.
Short ribs go in frozen, or thawed?
Thawed.
Hi again, I actually scanned the comments above and see you replied to another commenter about the ribs needing to be submerged in the liquid. Should I double the liquid or adding additional beef broth would be acceptable without losing the flavor? Thanks!
You can double the liquid as needed.
Hi. Do you use light or dark brown sugar?
Thanks.
Laura
Light.
If I decide to double the marinade should I double the seaseme ingredient as well to 2 teaspoons?
Sounds a lot for such a dominant ingredient…
Can I add a tablespoon of rice vinegar to the recpie?
Thank you!
You can make the adjustments as needed to suit your preferences. And yes, you can also add rice vinegar if you would like.
I tried this recipe last night in my dutch oven and it turned out wonderful. I cooked it for 3.5 hrs at 350. The meat was tender and had a nice char on top. I recommend flipping the short ribs half way through cooking. I got the thumbs up from the hubby.
Thanks for sharing! I will be making this again.
I made this recipe today and it came out amazing!! I had to add extra 2 tbsp of corn starch and cook the liquid out in the stove in order to have it reach consistency but the flavor of the sauce and the texture of the meat was perfect. It will be something ill be taking out for potluck in the summer! Thanks for sharing this wonderful recipe!!
Made tonite as written – except I used full sauce recipe for 2.5# ribs. Came out perfect!! Loved it and can’t wait to try again – I’m going to try with a cheaper beef roast next time. Re: the greasy comments…yes it did produce some grease on top of the sauce but we just used it sparingly over rice and veggies and it was perfectly delicious.
can i substitute beef broth with beer?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi,
I’m making half recipe. Does the meat need to be completely submerged in the liquid to cook right? Thanks!
Yes, to absorb all of the flavors! 🙂
My 5 lbs. won’t completely submerge! I just keep stirring them. Do you think this will work?
Yes, it shouldn’t be an issue!
Made this twice. I would recommend cutting down the amount of beef broth to avoid giving it an American pot roast flavor vs the desired korean bbq flavor. 2nd time i made this, i went with more soy sauce, more brown sugar, less beef broth, and added some gochujang. Coca-Cola as a substitute for the beef broth works well too.
For the poster complaining about the cost, I used just regular roast chuck and it turns out just as well.
To give this dish more flavor (one reviewer said his dish was bland) you should brown the ribs to create a crust, then add to the CP? Cant wait to try this recipe!!
I’ve made this recipe twice (this version with ribs, and the version you but out with beef. Both times I followed the recipe to a T and there was a ton of sauce that was not very thick. When I was making the Korean beef version my dad asked if I was making beef stew. I added more cornstarch but didn’t really help. I was wondering what you would suggest. Though it was flavorful I couldn’t get the sesame seeds or sauce to stick to the beef like in your pictures.
Sara, you can add additional cornstarch as needed until the desired consistency is reached (you can also do this on the stovetop to speed up the process). Hope that helps!
Delicious, but very expensive and labor intensive. Thirty-five dollars for the short-ribs, alone, and then had to remove all the bones! Will never make it again.
But you shouldn’t have removed the bones, meat should be so tender it almost falls off the bone
Mmmm sound good this recipe!!! Can I added turmeric??
Yes, absolutely.
Im making this tomorrow can you suggest something i can compliment the dush with i was thinking of mash potato.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Im cooking this recipe tomorrow can you advise what would i can have as an add on.
I was thinking laying the ribs on mash potato, can you advise me of someting that would bring the dish together.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Um, I meant taking away from the dish. lol Sorry.
I’m just curious, I’m not a huge fan of ginger. Do you think I can eliminate that without trashing away from the dish or maybe substitute something? I would hate to alter your recipe, but ginger is just not my thing! Thanks ahead of time! I love your recipes!
Yes, you can omit.
Unfortunately I agree with Nelson. It smelled so good, but the finished flavor was surprisingly bland given what went into it. I even added some gochujang to the liquid before cooking.
I think browning the meat beforehand, adding more spices/dry ingredients, and cutting half the liquid would improve it.
I am wondering if anyone has had a problem with excess oil at the end, I followed the recipe exactly and ended up with about a half inch of oil at the top of my crock pot
Michael, it’s completely normal – you can actually just skim off the fat as needed.
Made today, and so good! Falling off the bone, flavorful, tender good! My husband loved loved it! And the sauce makes a wonderful gravy. I love the Asian flavor, but it’s not overwhelming – just rich, beefy flavor.
Thank you for sharing such a great, easy recipe.
I’m making this right now, what is your preferred method for adding the cornstarch slurry? With the meat in or out? I want to do it exactly like you.
Either works! 🙂
Truly awful recipe I tried it and it tasted like a pot roast. there is no need for the beef broth or brown sugar. If you wanted it to taste more authentic use white sugar and it requires more sesame oil.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Agreed. After over $40 we wound up with pot roast. Followed recipe to a “T”. Very little flavor. Apologized to dinner guests.
These look so easy and delicious! Just to clarify… I assume the short ribs are removed from the slow cooker before the cornstarch mixture is added? And only the liquid/sauce cooks on high the last 30 minutes?
You can really do it either way – it’s up to you!
I tried this recipe and found the sauce too salty for me but the ribs were delicious and tasty. The next time, I used an unsalted beef stock and the Kroeger Low Sodium Soy Sauce, which had the lowest sodium content I could find. I also used a chuck roast instead, that I happened to have on hand. Wow, did I like the result! This will become a regular dish at our house.
I made these tonight and they were AMAZING! My hubby and kids loved it! I added potatoes and carrots to it.On the side I made the Panda Express chow Mein, also very delicious. Thank you for all the good recipes.
Oh and I read comments about being to greasy so I trimmed the short ribs from the fat. They turned out just perfect!
Can I use a cheap cut of beef such as a 7 bone roast or chuck.
Rona, you can actually try this recipe instead!
https://damndelicious.net/2015/02/21/slow-cooker-korean-beef/
this recipe is very tasty, i tried it just now, the only thing i didn’t like was how greasy mine turned out. But I think I’ll lessen the amount of sesame oil next time. It tastes exactly like the korean galbi dish i usually order at the korean restaurant!
When the ribs are done, use a “fat mop” to get rid of excess fat. I use mine all of the time when there is excess fat on the top. Pampered Chef sell one I believe, but I’m sure you could get one at any kitchen store. They truly are worth their weight in gold. You just run it over the top of whatever you are making, then squeeze the fat into a fat jar. Soooo easy. This way you don’t have to decrease the amount of sesame oil.
How do you think pork ribs would taste with this recipe? Do you think the cool time would be the same? I wanted to make this for someone but they told me they would prefer pork…
That sounds amazing! But without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Thanks for this recipe. We have been living in South America and craving Asian flavors. They have an abundance of beef down here. This hit the spot just right! Such simple ingredients too! I cooked it in the oven on low for all day and the meat came out perfectly and sauce was delicious over rice. Loved it.
this sounds amazing! could regular soy sauce be used? Perhaps with low sodium broth?
Yes, absolutely, but you may want to reduce the amount of soy sauce, as needed.
I forgot the sesame seeds. Will this impact the taste?
There shouldn’t be a noticeable difference. 🙂
If your dish is to fatty do steps 1 thru 3, refrigerate over night. next day skim solidified fat from crock pot ,reheat on high and continue with remaining steps.
This is SO GOOD! This was my first foray into beef short ribs. Two questions: Can you ask your butcher for less fatty short ribs, or is that just how they are? Can you make this recipe with a leaner beef cut — perhaps some type of roast — and achieve the same flavor profile? Thank you for sharing this recipe.
Yes, you can certainly ask your butcher for less fatty ribs but in all honesty, this is almost how it really is. That’s what makes it so good! 🙂
I’m sure a different cut of meat can be used but unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Made these this past week and got rave reviews! I’ll put this into my monthly rotation. Thanks!
How would you suggest going about cutting the ribs into the required two-inch pieces? If cooking in the oven, could you leave them whole and how long would you suggest cooking them?
Unfortunately, without further recipe testing, I cannot advise approximate cooking time. However, here is an article worth checking out on a possible conversion guide. Also, I honestly find it easiest to ask your local butcher to cut the ribs for you – it will save you a lot of time and hassle!
WOW! Just tried the Slow Cooker Asian Short Ribs and it came out absolutely wonderful. The meat was falling off the bones and tasted like heaven…definitely a MUST try
Yes!
Would boneless short ribs work? Same cooking time?
Yes and yes.
Would the amount of boneless short ribs be the same (5lbs)? It seems like not, since the bone could be taking some of the weight but I just want to be sure….
No, it will not be the same. I recommend increasing the amount as needed.
Hi, is this the same as galbi-jjim? Could I add potatoes and carrots to this? If so, at what point should I add? Thank you!
Yes, it’s very similar to galbi-jjim.
Potatoes and carrots would be wonderful additions and can be added towards the middle of cooking time. However, cooking time will vary depending on the size and thickness of the vegetables. As always, please use your best judgment.
This recipe looks great!
Can I ask you to clarify what type of beef short ribs these are? There are chuck ribs and plate ribs and they definitely differ in price, and I’m sure I could make both work with some tweaking but I was curious to know which ones you used.
Thanks!
Yes, they are also known as “short plate”. Hope that helps!
It would be really helpful to specify the cut of meat in your Ingredients section. Sent my husband to Whole Foods with the ingredients list and he got chuck short rib instead of short plate short rib. Very costly mistake. Wish I had looked at the comment section beforehand. Do you think it’s ok to use chuck instead of short plate?
Yes, it should still work!
Great recipe with a little bit of spicy kick to it. Wonderful! I prefer cooking sous vide, another approach to slow cooking, because of how it creates such moist tender meat. I’ve created a Chinese version for Baby Back Ribs using the sous vide method and this recipe for Short Ribs looks like a perfect candidate.
How long would you cook it sous vide and at what temperature. Would love to try this too. Thanks
Ideally beef is cooked to 130 degrees for medium rare. Cooking Sous Vide means you won’t go above 130 so cooking time should suit the meat thickness.
Can you make this in the oven?
Yes, absolutely!
Just tasted first attempt at this recipe. OMG!!!!! Two Yums up.. Followed your recipe to the letter but did add some scallions to the sauce prep just because I had some languishing in the veg crisper. Will make this again and again and again:)
What are red pepper flakes? Are they capsicum or chilli?
This is a spice consisting of dried and crushed (as opposed to ground) red chili peppers.
I am going to use MyBlock ceramic Dutch oven. For slow cooking, what temp and how long do I cook the ribs?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Bruce, most crocks are 200F for low and 300F for high. Recommend for your first test run, dutch oven on middle rack at 200F for the published time in this recipe.
I don’t know if you’ll still get this I didn’t get much flavor from the sauce and could not get the sauce to thicken. I’m not much of a cook I see stuff and try to make it especially short ribs I love them in restaurants!
I had the same issue after trying this recipe 3 times. Any suggestions would be helpful!
You can add additional cornstarch, as needed, until the desired consistency is reached. Hope that helps!
Skimming the fat off of the top before addin cornstarch helps.