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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Protein: 50g