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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Well…I’d give this recipe a big old thumbs up for the flavor, but overall there was just way too much fat in it for me. Even once I took out the meat with a slotted spoon, it still felt sort of slimy from spending all day simmering in the fat. Don’t get me wrong…definitely fall-off-the-bone tender with no knife necessary…but I couldn’t eat more than a few sections before my whole mouth just felt slimy. Wondering how this might work with a less fatty rib cut.
I only have 1.5lbs of ribs for me and my roommate. Should I adjust the rest of the recipie?
Yes.
Short ribs go in frozen, or thawed?
Thawed.
Hi again, I actually scanned the comments above and see you replied to another commenter about the ribs needing to be submerged in the liquid. Should I double the liquid or adding additional beef broth would be acceptable without losing the flavor? Thanks!
You can double the liquid as needed.
Hi. Do you use light or dark brown sugar?
Thanks.
Laura
Light.
If I decide to double the marinade should I double the seaseme ingredient as well to 2 teaspoons?
Sounds a lot for such a dominant ingredient…
Can I add a tablespoon of rice vinegar to the recpie?
Thank you!
You can make the adjustments as needed to suit your preferences. And yes, you can also add rice vinegar if you would like.
I tried this recipe last night in my dutch oven and it turned out wonderful. I cooked it for 3.5 hrs at 350. The meat was tender and had a nice char on top. I recommend flipping the short ribs half way through cooking. I got the thumbs up from the hubby.
Thanks for sharing! I will be making this again.
I made this recipe today and it came out amazing!! I had to add extra 2 tbsp of corn starch and cook the liquid out in the stove in order to have it reach consistency but the flavor of the sauce and the texture of the meat was perfect. It will be something ill be taking out for potluck in the summer! Thanks for sharing this wonderful recipe!!
Made tonite as written – except I used full sauce recipe for 2.5# ribs. Came out perfect!! Loved it and can’t wait to try again – I’m going to try with a cheaper beef roast next time. Re: the greasy comments…yes it did produce some grease on top of the sauce but we just used it sparingly over rice and veggies and it was perfectly delicious.
can i substitute beef broth with beer?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi,
I’m making half recipe. Does the meat need to be completely submerged in the liquid to cook right? Thanks!
Yes, to absorb all of the flavors! 🙂
My 5 lbs. won’t completely submerge! I just keep stirring them. Do you think this will work?
Yes, it shouldn’t be an issue!
Made this twice. I would recommend cutting down the amount of beef broth to avoid giving it an American pot roast flavor vs the desired korean bbq flavor. 2nd time i made this, i went with more soy sauce, more brown sugar, less beef broth, and added some gochujang. Coca-Cola as a substitute for the beef broth works well too.
For the poster complaining about the cost, I used just regular roast chuck and it turns out just as well.
To give this dish more flavor (one reviewer said his dish was bland) you should brown the ribs to create a crust, then add to the CP? Cant wait to try this recipe!!
I’ve made this recipe twice (this version with ribs, and the version you but out with beef. Both times I followed the recipe to a T and there was a ton of sauce that was not very thick. When I was making the Korean beef version my dad asked if I was making beef stew. I added more cornstarch but didn’t really help. I was wondering what you would suggest. Though it was flavorful I couldn’t get the sesame seeds or sauce to stick to the beef like in your pictures.
Sara, you can add additional cornstarch as needed until the desired consistency is reached (you can also do this on the stovetop to speed up the process). Hope that helps!
Delicious, but very expensive and labor intensive. Thirty-five dollars for the short-ribs, alone, and then had to remove all the bones! Will never make it again.
But you shouldn’t have removed the bones, meat should be so tender it almost falls off the bone
Mmmm sound good this recipe!!! Can I added turmeric??
Yes, absolutely.
Im making this tomorrow can you suggest something i can compliment the dush with i was thinking of mash potato.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Im cooking this recipe tomorrow can you advise what would i can have as an add on.
I was thinking laying the ribs on mash potato, can you advise me of someting that would bring the dish together.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Um, I meant taking away from the dish. lol Sorry.
I’m just curious, I’m not a huge fan of ginger. Do you think I can eliminate that without trashing away from the dish or maybe substitute something? I would hate to alter your recipe, but ginger is just not my thing! Thanks ahead of time! I love your recipes!
Yes, you can omit.