Slow Cooker Asian Short Ribs

How can these short ribs be so easy!!  I swear I must have done something wrong, but I actually didn't.  That's a shocker.  There's typically at least one thing that i miss or screw up in recipes as of late.  It's a Christmas miracle that I can sustain a food blog!

In more exciting news, I'm heading to the Bahamas this Friday!  I'm super excited.  It's my mom's birthday and retirement party, all wrapped into one, so this will be quite a celebration.  Let's keep the pictures to a minimum after the 3rd drink, shall we?  Hmmm....I'm looking forward to warmer weather, ocean breezes, and home-cooked Bahamian food.  I'm not sure I'll get another recipe captured this time around, but I'll certainly try!

Final update: I've finally caught up with my old food posts and going forward, all my pictures have been taken in my new digs.  Ahhhh!!!!  I'm still fiddling around with lights/lighting.  Hopefully I will obtain a professional light this summer.  Game-changer!  But seriously, I do get pretty good lighting already in this place.  In fact, I made sure to search for a place with good lighting so I would need to do the minimum amount of work for pretty pics.  Can't front.  It's all about the lighting.

OK, enough rambling for one post.  You've come here for the short ribs.  I understand.  That's what I'm getting into as well.  This is my very first time making short ribs and I think they came out well!  What better way to ease into cooking this meat than to throw it in a slow cooker and let it be?  What other meat should I try to cook?  Tell me!  Tell me!

Slow Cooker Asian Short Ribs
very slightly adapted from Damn Delicious

Print Recipe

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 3/4 teaspoon dried minced onion
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds, for garnish

1) In a large bowl, combine the soy sauce, beef broth, brown sugar, garlic, minced onion, ginger, sesame oil, and red pepper flakes.  Whisk the ingredients together.

2) Place the short ribs in the bottom of the slow cooker.  Pour the soy sauce mixture over the ribs.  You will need to stir the ribs so that all of the meat makes contact with the sauce.

3) Cover and cook.  Use the Low setting for 7-8 hours, or the High setting for 3-4 hours.  The meat will be ready when the bone pulls away from the meat easily.

4) Once the meat is done, in a small bowl, whisk together the cornstarch and 1/4 cup water.  Pour this mixture over the ribs in the slow cooker and stir gently.

5) Cover the meat once again and cook on High heat for 30 minutes, or until the sauce has thickened.  Garnish with sesame seeds if desired. Serve warm.