Slow-Cooker Asian Beef Short Ribs

Slow-Cooker Asian Short Ribs

For anyone else who has little girls what would your response be if I asked you what the word “Obsession” was currently reminding you of???

How about RAINBOW LOOM????  Anyone??  I’m sure there is someone out there who knows what I am talking about.  Ella and Taylor (and ALL of their friends) are completely obsessed.   We were at the park for a picnic yesterday with about 4 different families and most of the girls brought their little Rainbow Loom kits with them.  Fishing and Rainbow Loom kind of day.  I guess there are worse hobbies that they could be obsessing over, but when I have to check book bags to make sure their looms aren’t being smuggled to school I think we have a problem.

This is a great slow-cooker recipe and an easy way to try beef short ribs if you have never cooked with them before.

Here are some other great short rib recipes if you would like some more ideas……..

Short Ribs Braised in Red Wine – Becki’s Whole Life

Tomato Braised Short Ribs –

BBQ Beef Short Ribs – Confessions of a Picky Eater

Short Ribs with Tagliatelle – Giada De Laurentiis/Food Network

Source: Real Simple


Slow-Cooker Asian Beef Short Ribs
  • ½ cup low-sodium soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 cloves garlic, peeled and smashed
  • 1 tablespoon grated fresh ginger
  • ½ teaspoon crushed red pepper
  • 8 beef short ribs (about 4 pounds)
  • 4 medium carrots, peeled and halved crosswise
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 4 scallions, thinly sliced (optional)
  1. In the bowl of your slow cooker combine soy sauce, brown sugar, vinegar, garlic, ginger, red pepper and short ribs.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours,) until the meat is tender and easily pulls away from the bone.
  3. Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.



  1. Looks delicious! I’ve done my short ribs in the oven and on the stove top before, but I’ve actually never done them in the slow cooker. What a great meal as fall is beginning! 🙂

  2. These short ribs look SO mouthwatering, Becki! What a delicious and easy recipe for the slow cooker. I love it!

  3. i am going to check it out

  4. Dawn @ Words Of Deliciousness says:

    The meat looks so tender and delicious. I love cooking in a slow cooker.

  5. These look so tasty Becki! This is one my Dad would love and it can’t get any easier! Crockpots are magic. They were talking about the rainbow loom on the news – they look like a lot of fun.

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