Slow Cooker Asian Short Ribs Recipe

Introduction

These Slow Cooker Asian Short Ribs are tender, flavorful, and perfect for a comforting meal. With a rich, savory sauce infused with garlic, ginger, and a touch of sweetness, they make an easy yet impressive dish for any occasion.

Ingredients

• 1/2 cup reduced sodium soy sauce
• 1/2 cup beef broth
• 1/4 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

Instructions

1. Step 1: In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and red pepper flakes, if using.
2. Step 2: Place short ribs into a 6-quart slow cooker. Stir in the soy sauce mixture until the ribs are well coated.
3. Step 3: Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours, until the meat is tender.
4. Step 4: In a small bowl, whisk together cornstarch and 1/4 cup water. Stir this mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Step 5: Serve the ribs immediately, garnished with chopped parsley and sesame seeds, if desired.

Tips & Variations

• For extra depth of flavor, brown the short ribs in a hot skillet before adding them to the slow cooker.
• If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of Sriracha before serving.
• Serve with steamed rice or noodles to soak up the delicious sauce.
• Fresh herbs like cilantro or green onions can be added as a garnish for a fresh finish.

Storage

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of beef broth or water when reheating to loosen it if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, other cuts like beef chuck ribs or boneless short ribs work well, but cooking times may vary. Make sure to cook until the meat is tender.

Is it possible to make this recipe in the oven instead of a slow cooker?

Yes, you can braise the ribs in a covered oven-safe pot at 325°F (163°C) for about 3 hours until tender. Follow the same sauce and thickening steps, adjusting timing as needed.

Slow Cooker Asian Short Ribs Recipe

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★★★★★

4.9 from 91 reviews

Tender and flavorful beef short ribs slow-cooked in a savory Asian-inspired sauce made with soy sauce, ginger, garlic, and a touch of brown sugar. Perfectly braised in a slow cooker, these ribs become melt-in-your-mouth delicious with a rich, thickened sauce, garnished with fresh parsley and sesame seeds for an added burst of flavor and texture.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce

• 1/2 cup reduced sodium soy sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar (packed)
• 3 cloves garlic (minced)
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes (optional)

Meat

• 4 pounds beef short ribs

Thickening & Garnish

• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon sesame seeds

Instructions

1. Prepare the Sauce: In a large bowl, whisk together reduced sodium soy sauce, beef broth, brown sugar, minced garlic, freshly grated ginger, sesame oil, and crushed red pepper flakes if using. This creates a flavorful marinade and cooking liquid for the ribs.
2. Combine Ribs and Sauce: Place the beef short ribs into a 6-quart slow cooker. Pour the soy sauce mixture over the ribs and stir to coat them evenly, ensuring the ribs are well submerged in the sauce for optimal flavor infusion.
3. Slow Cook the Ribs: Cover the slow cooker and cook the ribs on low heat for 7 to 8 hours or, if short on time, on high heat for 3 to 4 hours. This slow cooking process tenderizes the ribs thoroughly, allowing the meat to become succulent and fall-off-the-bone tender.
4. Thicken the Sauce: In a small bowl, whisk together cornstarch with 1/4 cup water until smooth. Stir this mixture into the slow cooker with the ribs, cover again, and cook on high heat for an additional 30 minutes. This step thickens the sauce to a luscious consistency, perfect for serving.
5. Serve and Garnish: Once thickened, serve the short ribs immediately. Garnish with chopped fresh parsley leaves and sprinkle with sesame seeds to add freshness and a subtle crunch, elevating the dish’s appearance and flavor.

Notes

• For more heat, increase the crushed red pepper flakes or add a few dashes of hot sauce to the sauce mixture before cooking.
• Be sure to trim any excess fat from the short ribs before cooking to reduce grease in the final dish.
• This recipe can be made a day ahead; flavors deepen after resting, and reheating gently on the stovetop gives great results.
• If you do not have cornstarch, you can substitute with arrowroot powder or flour, but cornstarch provides the best glossy finish.
• Serve over steamed rice or mashed potatoes to soak up the flavorful sauce.

Keywords: slow cooker short ribs, Asian short ribs, beef ribs recipe, slow cooked beef, soy sauce beef ribs, fall off the bone ribs, easy slow cooker recipes