Slow Cooker Asian Short Ribs

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 670 Calories

Ingredients

• ¼ cup brown sugar
• 2 tablespoons cold water
• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup vegetable broth
• 5 cloves garlic, minced
• ½ cup soy sauce
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon finely grated ginger
• 1 tablespoon potato starch
• 6 beef short ribs, or more to taste
• 2 green onion tops, thinly sliced

Recipe Instructions

Step 1

Season short ribs with salt and pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.

Step 5

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.

Step 6

Pour sauce over short ribs and sprinkle sliced green onions on top.