Slow Cooker Asian Beef Short Ribs

Slow Cooker Asian Beef Short Ribs

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

Course Entrees

Cuisine Asian

Keyword asian beef, Short Ribs, Slow Cooker

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 522kcal

Author Wendie

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