Slow Cooker Asian Short Ribs Recipe

Name: Slow Cooker Asian Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 beef short ribs, or more to taste; salt and pepper to taste; 1/2 cup soy sauce; 1/2 cup vegetable broth; 2 tablespoons rice vinegar; 1/4 cup brown sugar; 5 cloves garlic, minced; 1 tablespoon finely grated ginger; 1 teaspoon crushed red pepper flakes; 1 tablespoon olive oil; 1 teaspoon sesame oil; 1 tablespoon potato starch; 2 tablespoons cold water; 2 green onion tops, thinly sliced

Servings: persons

6 beef short ribs, or more to taste
salt and pepper to taste
1/2 cup soy sauce
1/2 cup vegetable broth
2 tablespoons rice vinegar
1/4 cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

1
Season short ribs with salt and pepper on both sides.
2
Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
3
Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
4
Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
5
Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
6
Pour sauce over short ribs and sprinkle sliced green onions on top.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 beef short ribs, or more to taste, salt and pepper to taste, 1/2 cup soy sauce, 1/2 cup vegetable broth, and more.

Yes, Slow Cooker Asian Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Asian Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions