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!
Featured Comment
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 boneless short ribs work? Same cooking time?
Yes and yes.
Would the amount of boneless short ribs be the same (5lbs)? It seems like not, since the bone could be taking some of the weight but I just want to be sure….
No, it will not be the same. I recommend increasing the amount as needed.
Hi, is this the same as galbi-jjim? Could I add potatoes and carrots to this? If so, at what point should I add? Thank you!
Yes, it’s very similar to galbi-jjim.
Potatoes and carrots would be wonderful additions and can be added towards the middle of cooking time. However, cooking time will vary depending on the size and thickness of the vegetables. As always, please use your best judgment.
This recipe looks great!
Can I ask you to clarify what type of beef short ribs these are? There are chuck ribs and plate ribs and they definitely differ in price, and I’m sure I could make both work with some tweaking but I was curious to know which ones you used.
Thanks!
Yes, they are also known as “short plate”. Hope that helps!
It would be really helpful to specify the cut of meat in your Ingredients section. Sent my husband to Whole Foods with the ingredients list and he got chuck short rib instead of short plate short rib. Very costly mistake. Wish I had looked at the comment section beforehand. Do you think it’s ok to use chuck instead of short plate?
Yes, it should still work!
Great recipe with a little bit of spicy kick to it. Wonderful! I prefer cooking sous vide, another approach to slow cooking, because of how it creates such moist tender meat. I’ve created a Chinese version for Baby Back Ribs using the sous vide method and this recipe for Short Ribs looks like a perfect candidate.
How long would you cook it sous vide and at what temperature. Would love to try this too. Thanks
Ideally beef is cooked to 130 degrees for medium rare. Cooking Sous Vide means you won’t go above 130 so cooking time should suit the meat thickness.
Can you make this in the oven?
Yes, absolutely!
Just tasted first attempt at this recipe. OMG!!!!! Two Yums up.. Followed your recipe to the letter but did add some scallions to the sauce prep just because I had some languishing in the veg crisper. Will make this again and again and again:)
What are red pepper flakes? Are they capsicum or chilli?
This is a spice consisting of dried and crushed (as opposed to ground) red chili peppers.
I am going to use MyBlock ceramic Dutch oven. For slow cooking, what temp and how long do I cook the ribs?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Bruce, most crocks are 200F for low and 300F for high. Recommend for your first test run, dutch oven on middle rack at 200F for the published time in this recipe.
I don’t know if you’ll still get this I didn’t get much flavor from the sauce and could not get the sauce to thicken. I’m not much of a cook I see stuff and try to make it especially short ribs I love them in restaurants!
I had the same issue after trying this recipe 3 times. Any suggestions would be helpful!
You can add additional cornstarch, as needed, until the desired consistency is reached. Hope that helps!
Skimming the fat off of the top before addin cornstarch helps.