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?
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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!
I made this for dinner the other night and WOW! This is amazing! I mean not that it’s really a huge surprise since I have yet to make anything from here that isn’t great. I made the sauce the night before and threw it all in the crock pot, refrigerating it overnight. Then I just turned it on before I left for work. It was amazing. I only got 3 lbs. of short ribs cause I was only cooking for myself and my partner and I figured between the ribs and the rice it would be plenty. NOPE! I know next time I cook this to use 5 lbs. cause we will certainly finish it!
Katarina,
when using 3 lbs of meat only, did you also reduce the other ingredients? I want to cook this for tonight, but I was thinking of only using half the quantities since we are 2 people (and don’t eat much).
Thanks!
OMG I made this for tonight’s dinner and the only thing that I’m sorry about is the fact that I didn’t use the amount of ribs that the recipe called for because I never do when I’m trying a recipe for the first time due to cost. Can’t waste food on my budget. Served with fried rice (for the gravy) and will make this again and again and again…Thank you!!!
Top notch! Cooked today effortlessly. I had to change the cooking mode (3 hrs on high and the slow thereafter) to fit my schedule, but they turned out gorgeous, full flavored and wonderfully textured. Will definitely go on my list of things to make. Thank you so much!
Wow- really high calorie count! Is it really over 700 calories per serving? Does the calorie count change if you use boneless short ribs?
Amanda, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain the caloric information for this substitution. Hope that helps!
I’m a slow cooker newbie, and trying to make this as I type… but only a cup of liquid doesn’t seem like a lot for 5lbs of ribs? Am I reading it right – 1/2 cup soy sauce & 1/2 cup broth? Thank you!
Yes!
I doubled the amount of meat and sauce but the meat isn’t all submerged. Should I add more sauce?
You can add more sauce, to taste.
Hi. I really don’t think the meat needs to be totally submerged. There will be more liquid created naturally as it’s cooking. as long as the liquid comes up about halfway to the meat it should be fine.