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.
Video
Notes
Did you make this recipe?
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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!