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Slow Cooker Asian Beef Short Ribs

ByWendie Posted on Updated on
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Slow Cooker Asian Beef Short Ribs melt in your mouth, tender beef, smothered in a sweet and savory sauce simmered with garlic and ginger.

Short ribs on a white platter.


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    This is an easy hearty meal that the whole family will love. Tender beef packed with delicious Asian flavors. If you're looking for more Asian-inspired recipes, check out my Slow Cooker Chinese Spare Ribs, which uses pork ribs. Or my Chinese BBQ Pork which is delicious in my Pork Fried Rice.

    Why this recipe works

    The best part of these Asian short ribs is they are so tender after the slow cooking process they simply fall right off the bone like my Slow Cooker Dr pepper Ribs. We love it over white rice but on Creamy Mashed Potatoes or even on a bed of egg noodles.

    Ingredients needed

    All the ingredients needed for this recipe.

    Ingredients notes

    • Short Ribs- Or you can use a chuck roast cut into chunks.
    • Flour-All purpose works but you can also use cornstarch.
    • Soy sauce-I use low sodium
    • Brown Sugar-Either light or dark will work.
    • Beef broth-You can use low sodium or regular.
    • Garlic- Fresh minced garlic is always the best.
    • Ginger-Fresh ginger works so much better here on the ground.
    • Sesame Oil- Adds a delicious layer of flavor.
    • Red pepper flakes- Adds a little spice, but feel free to adjust it if you prefer.

    How to make this recipe

    Short ribs on a cutting board then salt,pepper, and flour sprinkled on top.
    • Step 1-Pat short ribs dry with paper towels.
    • Step 2-Season short ribs with salt and pepper and sprinkle ribs with a little flour.
    The sauce mixed together in a bowl and the ribs being seared.
    • Step 3-In a small mixing bowl add the sauce ingredients and mix until combined.
    • Step 4- Add olive oil to a large skillet or if your slow cooker sears and heat on medium heat. Sear the ribs.
    The sauce poured on top of the ribs and cooked in the slow cooker.
    • Step 5-Add the sauce on top of the seared ribs.
    • Step 6-Cook until tender, serve over sticky rice and pour sauce on top garnish with green onions and sliced chili peppers if desired,
    A short rib being picked up with tongs.

    Recipe tips

    • I recommend this 7qt crockpot.
    • Try and choose meat with nice marveling
    • Sear the beef for the best flavor.
    • Place your leftover ginger root in a ziplock freezer bag for more recipes.
    • An easy way to skim the excess fat is to either use a spoon or scoop the top layer of the fat off of the surface of the sauce. or else place a couple of paper towels right on top to soak up the fat.
    Short rib on a bed of rice.

    Recipe Faq's

    What are short ribs?

    They are cut from the beef chuck section. Delicious for slow cooking or in a braising liquid until they fall apart tender.

    Can I use a different cut of meat?

    You can use a different cut of beef like a chuck roast cut into large chunks instead of the ribs.

    Do I have to sear the ribs?

    You don't have to sear the beef ribs but caramelizing the outside it adds another layer of flavor for a more delicious dish.

    How do I make the sauce thicker?

    If you prefer a thicker sauce pour the sauce into a medium saucepan on medium-high heat and add 1 tablespoon cornstarch and whisk and let simmer until thickened.

    What if I don't have a crock pot?

    You can use the oven method by braising them. I recommend using a dutch oven with a lid. Bake at 350 degrees for 3-4 hours or until tender.

    More crock pot recipes you'll love

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    Short ribs on a white platter.

    Slow Cooker Asian Beef Short Ribs

    4.50 from 14 votes
    Written By: Wendie
    Slow Cooker Asian Beef Short Ribs melt in your mouth, tender beef, smothered in a sweet and savory sauce simmered with garlic and ginger.
    Prep Time 15 minutes
    Cook Time 6 hours
    Total Time 6 hours 15 minutes
    Servings
    Calories 522
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    Ingredients
      

    • 5-6 lbs beef short ribs
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 3 tablespoons all purpose flour
    • 3 tablespoons olive oil
    • 1 cup low sodium soy sauce
    • 1 cup beef broth
    • 1/2 cup rice wine vinegar
    • 1/2 cup brown sugar
    • 5 garlic cloves minced
    • 1 tablespoon fresh grated ginger
    • 2 tablespoon sesame oil
    • 2 teaspoons hot chili oil or red pepper flakes
    • green onions sliced

    Instructions
     

    • Season the short ribs with salt and pepper then coat in 3 tablespoons all-purpose flour. Set aside.
    • In a heavy skillet or pot, or if your slow cooker has the sear option heat to medium-high. Add oil, and brown the short ribs in batches on both sides. Place on a plate until they are all done then put them in the slow cooker..
    • In a small bowl whisk the soy sauce, broth, brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and red pepper flakes. Pour over ribs in the slow cooker.
    • Cook on high for 4 hours or on low for 6-8 hours.
    • Remove the short ribs from the liquid and strain the top layer of fat.
    • Serve with hot rice, noodles, or mashed potatoes and pour sauce over the ribs and garnish with green onions.

    Video

    Notes

    I recommend this 7qt crockpot.
    Sear the beef for the best flavor.
    Place your leftover ginger root in a ziplock freezer bag for more recipes.
    An easy way to skim the excess fat is to either use a spoon or scoop the top layer of the fat off of the surface of the sauce. or else place a couple of paper towels right on top to soak up the fat.
    Store any leftovers in an airtight container in the refrigerator for 3-4 days.

    Nutrition

    Serving: 1servingCalories: 522kcalCarbohydrates: 18gProtein: 43gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 122mgSodium: 1979mgPotassium: 892mgFiber: 0.4gSugar: 14gVitamin A: 1IUCalcium: 42mgIron: 5mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
    Course Entrees
    Cuisine Asian
    4.50 from 14 votes (11 ratings without comment)

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    Recipe Rating




    8 Comments

    1. 5 stars
      Made this in Dominican Republic. The beef here is on the tough side, so pressure cooked for 10 minutes plus slow cook for 8 hours. Turned out fantastic and very tender. We will definitely do this again.