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. 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 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!