Slow Cooker Asian Short Ribs

After a long day, there’s nothing quite like walking into a home filled with the rich, savory aroma of a slow-cooked meal. Recently, that heavenly scent was thanks to these Slow Cooker Asian Short Ribs, and let me tell you, they were an absolute revelation. My family, usually a tough crowd to please, devoured them with gusto. The meat was fall-off-the-bone tender, infused with a sweet and savory Asian-inspired sauce that was both comforting and exciting. Even my picky eaters, who typically shy away from anything “too adventurous,” were coming back for seconds (and thirds!). This recipe wasn’t just a dinner; it was an experience – effortless to prepare, incredibly flavorful, and guaranteed to impress. If you’re looking for a dish that will transform your weeknight dinner into something truly special, look no further. These Slow Cooker Asian Short Ribs are a game-changer, and I can’t wait to share the magic with you.

Ingredients

• Beef Short Ribs: 3 lbs, bone-in or boneless, providing rich flavor and tender texture after slow cooking.
• Soy Sauce: 1 cup, low sodium preferred, forming the base of the savory Asian flavor profile.
• Brown Sugar: ½ cup, packed, adding sweetness and helping to caramelize the sauce.
• Rice Vinegar: ¼ cup, bringing a touch of acidity to balance the sweetness and richness.
• Sesame Oil: 2 tablespoons, toasted, imparting a nutty and aromatic depth to the dish.
• Fresh Ginger: 2 tablespoons, minced, contributing a warm, spicy, and zesty element.
• Garlic: 4 cloves, minced, adding pungent and savory notes to the sauce.
• Hoisin Sauce: ¼ cup, offering a sweet, savory, and slightly tangy complexity.
• Sriracha (optional): 1-2 teaspoons, or to taste, for a touch of heat and spice.
• Beef Broth: ½ cup, low sodium, adding moisture to the slow cooker and enriching the sauce.
• Cornstarch: 1 tablespoon, for thickening the sauce at the end if desired.
• Water: 2 tablespoons, to create a cornstarch slurry if thickening the sauce.
• Green Onions: For garnish, thinly sliced, adding freshness and visual appeal.
• Sesame Seeds: For garnish, toasted, enhancing the nutty flavor and texture.

Instructions

1. Prepare the Short Ribs: Pat the beef short ribs dry with paper towels. This helps them to brown better if you choose to sear them (optional, but recommended for deeper flavor).
2. Sear the Short Ribs (Optional but Recommended): Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil (vegetable or olive oil works well). Sear the short ribs in batches, browning them on all sides. This step adds a rich, caramelized flavor to the final dish. Don’t overcrowd the pan; sear in batches to ensure proper browning. Remove the seared short ribs and set aside.
3. Make the Sauce: In a large bowl or directly in the slow cooker, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, hoisin sauce, and sriracha (if using). Stir until the brown sugar is mostly dissolved.
4. Add Short Ribs to Slow Cooker: Place the seared short ribs (or unseared short ribs if skipping the searing step) into the slow cooker. Pour the sauce mixture over the short ribs, ensuring they are mostly submerged. Add the beef broth to the slow cooker.
5. Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The short ribs are done when they are fork-tender and easily pull apart. Cooking time may vary depending on your slow cooker and the size of the short ribs.
6. Thicken the Sauce (Optional): Once the short ribs are cooked, carefully remove them from the slow cooker and set aside. If you desire a thicker sauce, whisk together cornstarch and water in a small bowl to create a slurry. Pour the cornstarch slurry into the slow cooker sauce and stir well. Cook on high heat for about 10-15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
7. Shred or Serve Whole: You can either shred the short ribs using two forks for a pulled-meat style, or serve them whole. Place the short ribs back into the slow cooker with the thickened sauce (or unthickened sauce if preferred) to keep them warm.
8. Garnish and Serve: Garnish the Slow Cooker Asian Short Ribs with thinly sliced green onions and toasted sesame seeds. Serve hot over rice, noodles, mashed potatoes, or your preferred side dishes.

Nutrition Facts

(Estimated per serving, based on 6 servings, without sides, and may vary based on specific ingredients and portion sizes)

• Servings: 6
• Calories per serving: Approximately 450-550 kcal
• Protein: 40-50g
• Fat: 25-35g

Please note: These are estimates and nutritional values can vary. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used.

Preparation Time

Total Time: Approximately 6 hours 30 minutes to 8 hours 30 minutes (including slow cooking)

Prep Time: 20-30 minutes (including searing, if chosen)

Cook Time: 6-8 hours on low, or 3-4 hours on high in the slow cooker

Description: This Slow Cooker Asian Short Ribs recipe is incredibly convenient for busy weeknights or weekend gatherings. The active preparation time is minimal, mainly involving searing the ribs (optional but recommended) and whisking together the sauce ingredients. The slow cooker does the rest of the work, gently braising the short ribs to fall-off-the-bone perfection over several hours. This hands-off cooking method allows you to focus on other tasks or simply relax while a delicious and flavorful meal is prepared for you. The ability to set it and forget it makes this recipe a stress-free way to enjoy gourmet-quality short ribs at home.

How to Serve

These Slow Cooker Asian Short Ribs are incredibly versatile and pair well with a variety of sides. Here are some delicious serving suggestions:

• Rice:
  • Steamed White Rice: A classic and simple choice that soaks up the flavorful sauce beautifully.
  • Brown Rice: For a healthier option with a nutty flavor and chewy texture.
  • Jasmine Rice: Fragrant and slightly sticky, complementing the Asian flavors.
  • Coconut Rice: Infused with coconut milk for a richer and more exotic twist.
• Noodles:
  • Egg Noodles: Wide or thin egg noodles, tossed with a little sesame oil and green onions.
  • Lo Mein Noodles: Stir-fried noodles with vegetables for a heartier meal.
  • Udon Noodles: Thick and chewy Japanese noodles that are great for soaking up sauces.
  • Rice Noodles: Gluten-free option, perfect for a lighter meal.
• Vegetables:
  • Steamed Broccoli or Broccolini: A simple and healthy side that adds a touch of green.
  • Stir-fried Bok Choy or Gai Lan: Asian greens that complement the flavor profile.
  • Roasted Asparagus: A tender and slightly sweet vegetable that pairs well with rich meats.
  • Edamame: Steamed or pan-fried edamame pods sprinkled with sea salt.
  • Asian Slaw: A crunchy and refreshing slaw with a light vinaigrette.
  • Kimchi: For those who enjoy a spicy and fermented kick.
  • Cucumber Salad: A refreshing and light salad to balance the richness of the ribs.
• Potatoes:
  • Mashed Potatoes: Creamy mashed potatoes for a comforting and classic pairing.
  • Garlic Mashed Potatoes: Infused with garlic for extra flavor depth.
  • Sweet Potato Mash: A slightly sweeter and healthier alternative to regular mashed potatoes.
• Other:
  • Bao Buns: Serve the shredded short ribs in fluffy bao buns for Asian-inspired sliders.
  • Lettuce Wraps: Use crisp lettuce leaves to create healthy and flavorful wraps with the shredded short ribs.
  • Polenta: Creamy polenta as a base for the saucy short ribs.

Additional Tips for Perfect Slow Cooker Asian Short Ribs

1. Don’t Skip the Sear (If You Have Time): Searing the short ribs before slow cooking adds a significant depth of flavor through caramelization. It’s an extra step, but well worth the effort if you want the most flavorful results. Even a quick sear on two sides is beneficial.
2. Adjust Sweetness and Spice: Taste the sauce mixture before adding the short ribs to the slow cooker. Adjust the brown sugar and sriracha (or other chili sauce) to your preference. You can always add more sweetness or spice after cooking, but it’s easier to balance flavors from the start.
3. Use Bone-In or Boneless Short Ribs: Both bone-in and boneless short ribs work well in this recipe. Bone-in ribs tend to be slightly more flavorful due to the marrow, but boneless are easier to serve and shred. Choose based on your preference and availability.
4. Trim Excess Fat (Optional): Short ribs can be quite fatty. While some fat renders down and adds flavor during slow cooking, you can trim off any large pieces of excess fat before searing or adding them to the slow cooker if you prefer a leaner dish.
5. Don’t Overcrowd the Slow Cooker: Ensure the short ribs are arranged in a single layer in the slow cooker, if possible. Overcrowding can hinder even cooking. If necessary, cook in batches or use a larger slow cooker.
6. Low and Slow is Key: Slow cooking on low heat for a longer period is crucial for tender, fall-off-the-bone short ribs. Resist the urge to rush the cooking process by using high heat for a shorter time, as this can result in tougher meat.
7. Skim Excess Fat from Sauce (Optional): After slow cooking, you may notice some fat has rendered out into the sauce. If desired, you can skim off some of the excess fat from the surface of the sauce before thickening it or serving. A fat separator can be helpful for this.
8. Make it Ahead and Freeze: Slow Cooker Asian Short Ribs are perfect for meal prepping. You can make them ahead of time and store them in the refrigerator for 3-4 days. They also freeze exceptionally well. Store the short ribs and sauce separately or together in airtight containers in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe in an Instant Pot or pressure cooker?

A: Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Sear the short ribs using the sauté function, then add all the sauce ingredients and beef broth. Cook on high pressure for 30-40 minutes with a natural pressure release for 10-15 minutes, followed by a quick release. Thicken the sauce using the sauté function after pressure cooking, if desired.

Q2: What if I don’t have hoisin sauce? Can I substitute it?

A: Hoisin sauce adds a unique sweet and savory depth to the dish. If you don’t have it, you can try a mixture of soy sauce, a touch more brown sugar, and a small amount of oyster sauce or even a bit of molasses for a similar flavor profile. The taste might be slightly different, but still delicious.

Q3: Can I use different vegetables in the slow cooker with the short ribs?

A: While this recipe is focused on the short ribs, you can certainly add vegetables to the slow cooker. Consider adding chunks of carrots, potatoes, or onions to the slow cooker during the last 2-3 hours of cooking time on low (or 1-1.5 hours on high). Heartier vegetables that can withstand slow cooking work best.

Q4: Can I make this recipe spicier?

A: Absolutely! If you like it spicier, increase the amount of sriracha or add other chili sauces like gochujang or chili garlic sauce to the sauce mixture. You can also add a pinch of red pepper flakes for extra heat. Taste and adjust to your spice preference.

Q5: What kind of soy sauce should I use?

A: Low sodium soy sauce is generally recommended to control the saltiness of the dish. Regular soy sauce will also work, but you may want to reduce the amount slightly or adjust other ingredients to balance the saltiness.

Q6: Can I use honey instead of brown sugar?

A: Yes, honey can be used as a substitute for brown sugar. Use an equal amount of honey. Keep in mind that honey may impart a slightly different flavor profile compared to brown sugar. Maple syrup could also be used as an alternative.

Q7: How do I know when the short ribs are done?

A: The short ribs are done when they are fork-tender and easily pull apart. They should be incredibly tender and melt-in-your-mouth. If they are still tough, they need to cook longer. Cooking time can vary depending on your slow cooker and the size of the ribs.

Q8: What’s the best way to reheat leftover Slow Cooker Asian Short Ribs?

A: Leftover Slow Cooker Asian Short Ribs reheat beautifully. You can reheat them in the microwave, on the stovetop in a saucepan over medium-low heat, or in the slow cooker on low heat. Add a splash of beef broth or water if the sauce has thickened too much during refrigeration. Reheat until heated through. They are often even more flavorful the next day!

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