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Slow Cooker Asian Short Ribs Recipe

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4.3 from 84 reviews

These Slow Cooker Asian Short Ribs are a deliciously tender and flavorful dish that requires minimal effort. Cooked low and slow in a crockpot with a savory blend of soy sauce, beef broth, brown sugar, garlic, and ginger, the ribs become fall-off-the-bone tender. Finished with a simple cornstarch slurry to thicken the sauce and garnished with fresh parsley and sesame seeds, this recipe is perfect for a comforting and impressive meal.

  • Total Time: 8 hours 40 minutes
  • Yield: 8 servings

Ingredients

Sauce and Marinade

  • 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)

Main

  • 4 pounds beef short ribs

Thickening and 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 the reduced sodium soy sauce, beef broth, brown sugar, minced garlic, freshly grated ginger, sesame oil, and crushed red pepper flakes if using. This mix will provide the rich, flavorful base for the ribs.
  2. Combine Ribs and Sauce: Place the beef short ribs into a 6-quart slow cooker. Pour the sauce mixture over the ribs and stir gently to ensure the ribs are well coated with the sauce.
  3. Slow Cook: Cover the slow cooker and cook on low heat for 7-8 hours, or alternatively on high heat for 3-4 hours, until the ribs are tender and falling off the bone.
  4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and ¼ cup water until smooth. Stir this cornstarch slurry into the slow cooker, then cover and cook on high heat for an additional 30 minutes. This will thicken the sauce to a luscious consistency.
  5. Serve: Carefully plate the ribs and spoon the thickened sauce over them. Garnish with chopped fresh parsley and sesame seeds for an added fresh and nutty touch. Serve immediately for the best experience.

Notes

  • For extra spice, include the crushed red pepper flakes; omit to keep it mild.
  • You can adjust the sweetness by varying the amount of brown sugar according to taste.
  • If you prefer a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • Short ribs can be briefly seared before slow cooking to enhance flavor, though this step is optional.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 8 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian

Find it online: https://ellarecipe.com/slow-cooker-asian-short-ribs-recipe/