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Slow Cooker Asian Short Ribs
Slow Cooker Asian Short Ribs
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Prep Time:
10 minutes
Cook Time:
250 minutes
Total Time:
260 minutes
Slow-cooker Asian short ribs in savory broth, tangy vinegar, and soy sauce, tender and mouthwatering.
Ingredients:
  • 6 beef short ribs, or more to taste
  • salt and pepper to taste
  • 0.5 cup soy sauce
  • 0.5 cup vegetable broth
  • 2 tablespoons rice vinegar
  • 0.25 cup brown sugar
  • 5 cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sesame oil
  • 1 tablespoon potato starch
  • 2 tablespoons cold water
  • 2 green onion tops, thinly sliced
Instructions:
  • Season both sides of the short ribs generously with a sprinkle of salt and pepper.
  • In a pot over medium-high heat, sizzle the short ribs in olive oil and sesame oil until golden brown on all sides, about 5 to 8 minutes. Transfer the seared ribs to a slow cooker.
  • Combine soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl to create a flavorful sauce. Pour the sauce over the short ribs in the slow cooker and cover.
  • Cook the ribs on High heat for about 4 hours until they are fully cooked. Then, remove the ribs from the sauce and keep them warm.
  • In a pot, simmer the sauce on medium-low heat for about 5 minutes until reduced. Strain out excess grease. In a small bowl, whisk together cornstarch and water until smooth. Stir into the sauce and cook until thickened, for 1 to 3 minutes.
  • Coat short ribs with sauce and garnish with sliced green onions.

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