why make this recipe
This slow cooker recipe makes tender, tasty beef with little work. The sauce is sweet, salty, and a bit tangy. You can set it and forget it. It feeds a family and works for a weeknight or a weekend meal.
introduction
Slow Cooker Asian Beef Short Ribs cook low and slow until they fall off the bone. The sauce uses soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. You only need a few ingredients and a slow cooker. For ideas on other cuts and beef recipes, see this link to more beef recipes: https://recipescorners.com/beef/.
how to make Slow Cooker Asian Beef Short Ribs
Mix the sauce first. Place the ribs in the slow cooker and pour the sauce over them. Cook on low for 6–8 hours. The meat will be very soft and full of flavor. You can strain the sauce and skim fat if you want a cleaner sauce. Serve the ribs with sauce spooned over them.
Ingredients :
- 2 pounds beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Directions :
- In a bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Place the beef short ribs in the slow cooker and pour the sauce over the ribs.
- Cover and cook on low for 6-8 hours or until the ribs are tender.
- Once cooked, remove the ribs and strain the sauce if desired.
- Serve the short ribs garnished with green onions and sesame seeds, drizzled with the sauce.
how to serve Slow Cooker Asian Beef Short Ribs
Serve over white rice, brown rice, or mashed potatoes. Use steamed vegetables on the side like broccoli or bok choy. Add extra green onions and sesame seeds on top. The sauce is good on rice or noodles.
how to store Slow Cooker Asian Beef Short Ribs
Cool the ribs to room temperature for up to two hours. Put ribs and sauce in an airtight container. Store in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat in a pan on low heat or in the oven at 325°F (160°C) until warmed through.
tips to make Slow Cooker Asian Beef Short Ribs
- Brown the ribs in a hot pan first for more flavor, but it is not required.
- Remove excess fat from the sauce by chilling and skimming or using a fat separator.
- If the sauce is too thin, cook it on the stove until it reduces and thickens.
- Check the ribs at 6 hours; slow cookers vary in heat.
variation (if any)
- Add a tablespoon of gochujang or sriracha for heat.
- Swap brown sugar for honey or maple syrup for a different sweetness.
- Add a few sliced carrots and onions to the slow cooker for more vegetables and flavor.
FAQs
Q: Can I cook these on high instead of low?
A: Yes. Cook on high for 3–4 hours, but check for tenderness.
Q: Do I need to sear the ribs first?
A: No. Searing adds flavor but the slow cooker will make them tender without searing.
Q: Can I use boneless short ribs?
A: Yes. Adjust cook time and check for tenderness sooner.
Q: How can I thicken the sauce?
A: Remove some sauce and boil it in a pan to reduce. Or mix 1 tsp cornstarch with 1 tbsp cold water and stir into hot sauce until thick.
Conclusion
If you want another take on this idea, check this Slow Cooker Asian Short Ribs – Damn Delicious for extra tips and photos. For a bright, easy version with clear steps, see Slow Cooker Asian Short Ribs ~ Easy + Flavorful! • FIVEheartHOME.
Slow Cooker Asian Beef Short Ribs
Ingredients
Method
- In a bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Place the beef short ribs in the slow cooker and pour the sauce over the ribs.
- Cover and cook on low for 6-8 hours or until the ribs are tender.
- Once cooked, remove the ribs and strain the sauce if desired.
- Serve the short ribs garnished with green onions and sesame seeds, drizzled with the sauce.