These Asian short ribs made in a slow cooker are an alternative to traditionally oven-braised short ribs. The recipe is incredibly tender and perfect for a cold winter evening.
Preparation Details
Prep Time: 10 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 20 mins
Servings: 6
Ingredients
- 6 beef short ribs, or more to taste
- salt and pepper to taste
- ½ cup soy sauce
- ½ cup vegetable broth
- 2 tablespoons rice vinegar
- ¼ cup brown sugar
- 5 cloves garlic, minced
- 1 tablespoon finely grated ginger
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon potato starch
- 2 tablespoons cold water
- 2 green onion tops, thinly sliced
Steps
- Season short ribs with salt and pepper on both sides.
- Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
- Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
