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
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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!