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!
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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. 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.
why i love this recipe
- Set it and forget it dinner. Even on the busiest of days, you can make dinner happen so fast. Just dump everything right in your slow cooker morning of – no searing, no browning, no nothing here!
- Weeknight-friendly yet fancy enough for company. This is one of those great slow cooker recipes that is super weeknight friendly + will make your heart sing and still so impressive and luxurious enough to serve to guests.
- The marinade is so flavorful. The marinade is simply out-of-this-world amazing yielding such tender, flavorful short ribs using just a handful of pantry staples – soy sauce, beef broth, brown sugar, garlic, ginger and sesame oil.
- Leftovers taste even better. Similar to lasagna, short ribs tend to taste even better the next day, allowing the flavors to meld and intensify even further overnight. That being said, this is a great dish to make ahead of time for dinner parties and big get-togethers.
tips and tricks for success
- Make ahead of time. Short ribs taste even better the very next day, perfect to make this ahead of time 1 day in advance (scraping off the fat) and reheating in the oven until warmed through.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- Mix cornstarch with water. Combining the cornstarch with water first (also known as a slurry) will prevent lumps in the sauce, ensuring a smooth consistency and even thickening.
- Adjust the consistency. Add in the slurry slowly in a fine stream, stirring constantly. If the sauce is too thick, add a splash of water or beef broth until the desired consistency is reached.
- Serve over rice. This is best served over rice (or your favorite starch such as mashed potatoes or cauliflower rice) to sop up all the leftover cooking juices.
- Reheat in the oven. Leftover short ribs can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-20 minutes.
- Freeze as needed. Let cool completely; portion into plastic freezer bags in individual servings with leftover cooking liquid (to keep the short ribs moist during freezing and reheating), squeezing out any excess air before sealing. If leftovers are going to be used as shredded meat, shred first, then freeze. To reheat, thaw overnight in the fridge, reheating in a low oven to prevent from drying out at 250°F, covered in aluminum foil until warmed through, about 20-30 minutes.
what to serve with asian short ribs
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.
No slow cooker, no problem! This can be braised in a Dutch oven at 300°F for 3-4 hours, or until tender.
Yes! Freeze the leftover short ribs in the cooking liquid, or shred them first prior to freezing, storing up to 3 months.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Slow Cooker Asian Short Ribs
Video
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?
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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.