Slow Cooker Asian Short Ribs

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These Slow Cooker Asian Short Ribs are perfect for the current DC-area wintery weather but also just right for Sunday’s Super Bowl, which may look more like a cozy night in front of the TV as opposed to the big Super Bowl gatherings of years past. But truth be told, this recipe will make you a dinnertime hero any night of the week.

Slow Cooker Asian Short Ribs by Damn Delicious made my family croon and made my day. I had pulled some short ribs from my freezer and knew that I wanted to slow cook them but beyond that, was generally clueless. Most of the recipes I reviewed required browning before slow cooking and for me, on that particular Sunday, this was one step too many. Then I stumbled upon this recipe that not only skipped the browning but cooked the ribs in an Asian style marinade that took all of 5 minutes to whisk together. Sold! The end result was beyond my expectations. Super flavorful meat that literally fell off the bones.

I served these ribs with roasted potatoes and delicata squash but they would be even better with mashed potatoes or rice, something to soak up all the wonderful cooking liquid.

So pick up some short ribs, pull out that slow-cooker and put your feet up. It’s time to enjoy whatever it is that makes you happy during these dark days of winter. Enjoy!

Slow-Cooker Asian Short Ribs
Print Recipe

Slow-Cooker Asian Short Ribs

Ingredients

  • 1/2 c reduced sodium soy sauce
  • 1/2 c beef broth
  • 1/4 c brown sugar packed
  • 3 cloves garlic minced
  • 1 Tbls freshly grated ginger
  • 1 tsp sesame oil
  • 1 tsp crushed red pepper flakes
  • 5 lbs bone-in beef short ribs cut crosswise into 2″ pieces (I did not do this)
  • 2 Tbls cornstarch
  • 2 Tbls chopped fresh parsley leaves
  • 1 tsp sesame seeds

Instructions

  • In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes.
  • Place short ribs into a slow-cooker. Stir in soy sauce mixture until well combined. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve, garnished with parsley and sesame seeds, if desired.

Notes

*To test for doneness, pull a bone, it should slide out easily.