Slow Cooker Asian Short Ribs
This post may contain affiliate links. Please see our privacy policy for details.
Literally fall-off-the-bone tender! SO SO GOOD. Set and forget right in your crockpot. So easy with zero fuss!
Featured Comment
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
6-qt slow cooker
Slow Cooker Asian Short Ribs: Frequently Asked Questions
We love to serve this over rice and a side of kimchi and cucumbers.
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
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
Equipment
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!
Can I use regular soy sauce instead of low sodium soy sauce and if so, is there any change to the amount?
Made this tonight. SO good. My husband asked me to save this to make again.
Turned out beautifully! SO EASY and my husband loved it! Thanks!
I’m looking forward to trying this. Question – do you recommend searing the short ribs prior to placing in the slow cooker? I’m thinking that would enhance the flavor, but I don’t see where anyone did this.
Never mind – I did see that someone seared the short ribs and I did the same. I made these last night and they came out great. They fell right off the bone and only took about 4 hours on low in my crockpot. Once I was able to sweep out the grease (I saw a method online where you put ice cubes on a ladle and drag it around the sauce – it actually worked), the sauce was great. Served with jasmine rice and some PF Chang’s chicken egg rolls – perfect! Thanks for another great one Chungah!
Used the recipe exactly except seared in the instant pot, used high pressure for 45 min, natural release, same instructions for corn starch. It was perfection!
Can you make this in the into, if so, what settings and for how long?
Can you use country ribs instead of short ribs?
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..