Flavorful Crockpot Asian Short Ribs: A Simple Recipe for Bold Flavors

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If you’re craving something rich, flavorful, and fall-off-the-bone tender, these Crockpot Asian Short Ribs are the perfect recipe.

With the help of your slow cooker, this dish delivers melt-in-your-mouth beef infused with savory, sweet, and tangy Asian flavors.

The slow cooking process allows the short ribs to absorb all the rich soy, garlic, and ginger flavors, making it a simple yet impressive meal to serve any day of the week.

Whether you’re serving them over rice, mashed potatoes, or alongside steamed veggies, these Asian short ribs are sure to become a favorite in your dinner rotation.

The best part? The crockpot does all the hard work while you sit back and enjoy the aroma that fills your kitchen.

Ingredients:

• 3-4 lbs beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1/4 cup beef broth
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sriracha (optional for heat)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Make the sauce. In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, beef broth, sesame oil, garlic, ginger, and sriracha. Continue whisking until most of the brown sugar has dissolved.

2. Add the short ribs. Arrange the short ribs in the bottom of the crockpot. It’s fine if they overlap slightly, but try to keep them in a fairly even layer.

3. Add the sauce. Pour the soy sauce mixture evenly over the ribs. Turn the ribs once or spoon some of the sauce over the tops so they’re well coated.

4. Slow cook. Cover and cook on LOW for 7–8 hours, or until the beef is very tender and easily pulls away from the bone. For the best texture, I’d choose LOW rather than HIGH.

5. Remove the ribs. Carefully transfer the cooked short ribs to a plate and loosely cover them to keep warm. Because short ribs release quite a bit of fat, skim as much excess fat as you can from the surface of the cooking liquid.

6. Thicken the sauce. In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until completely smooth. Stir the slurry into the sauce in the crockpot.

7. Turn the crockpot to HIGH, cover, and cook for another 10–15 minutes, until the sauce thickens.

8. Finish the ribs. Return the short ribs to the crockpot and spoon the thickened sauce over them. Let them sit in the sauce for about 5 minutes so they’re completely coated.

9. Serve. Spoon the short ribs and plenty of sauce over steamed white rice. Finish with sliced green onions and sesame seeds.

A couple of things that will make this recipe especially good

Don’t skip the rice vinegar. With the brown sugar and rich beef, that little bit of acidity keeps the sauce from becoming overly sweet or heavy.

The other important step is skimming the fat before thickening the sauce.

Short ribs can release a lot of fat during an 8-hour cook. Removing most of it leaves you with a much richer, cleaner-tasting sauce rather than an oily one.

Notes:

• This recipe serves 4-6 people, making it great for a cozy family dinner or when entertaining guests.
• If you prefer a spicier kick, feel free to increase the sriracha or add crushed red pepper flakes to the sauce.
• Searing the short ribs before slow cooking is optional but highly recommended for added flavor and texture.

Yield: 5

Crockpot Asian Short Ribs

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If you’re craving something rich, flavorful, and fall-off-the-bone tender, these Crockpot Asian Short Ribs are the perfect recipe.

With the help of your slow cooker, this dish delivers melt-in-your-mouth beef infused with savory, sweet, and tangy Asian flavors.

The slow cooking process allows the short ribs to absorb all the rich soy, garlic, and ginger flavors, making it a simple yet impressive meal to serve any day of the week.

Prep Time 25 minutes

Cook Time 5 hours

Total Time 25 minutes

Ingredients

• 3-4 lbs beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1/4 cup beef broth
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sriracha (optional for heat)
• 1 tablespoon cornstarch (for thickening sauce)
• 2 tablespoons water
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Prepare the Crockpot: Grease the inside of your crockpot with a little sesame oil or non-stick spray.
2. Sear the Short Ribs (optional but recommended): Heat a skillet over medium-high heat and sear the short ribs on all sides for about 2-3 minutes per side until browned. This adds extra depth of flavor but can be skipped if you’re short on time.
3. Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, beef broth, sesame oil, garlic, ginger, and sriracha (if using).
4. Cook the Short Ribs: Place the short ribs into the crockpot and pour the sauce mixture over the top, ensuring the ribs are coated in the sauce.
5. Slow Cook: Cover the crockpot and cook on low heat for 7-8 hours or on high heat for 4-5 hours, until the short ribs are tender and falling off the bone.
6. Thicken the Sauce: Once the short ribs are done, remove them from the crockpot and cover to keep warm. In a small bowl, mix the cornstarch and water to form a slurry. Stir it into the sauce in the crockpot, then cook on high for 10-15 minutes until the sauce thickens.
7. Serve: Serve the short ribs over rice or noodles, drizzle with the thickened sauce, and garnish with chopped green onions and sesame seeds.

Notes

This recipe serves 4-6 people, making it great for a cozy family dinner or when entertaining guests.

If you prefer a spicier kick, feel free to increase the sriracha or add crushed red pepper flakes to the sauce.

Searing the short ribs before slow cooking is optional but highly recommended for added flavor and texture.

Recommended Products

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• 
  Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 20 Count

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 2890Total Fat: 212gSaturated Fat: 92gTrans Fat: 13gUnsaturated Fat: 118gCholesterol: 907mgSodium: 1913mgCarbohydrates: 13gFiber: 1gSugar: 8gProtein: 234g

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Wrapping Up Asian Short Rib

These Crockpot Asian Short Ribs are a melt-in-your-mouth dinner option that’s both comforting and full of rich flavors.

Slow-cooked to perfection, this dish serves 4-6 people and makes a perfect weeknight meal or an impressive dish for entertaining.

The combination of soy sauce, garlic, ginger, and brown sugar creates a balance of savory and sweet, while the beef becomes tender and juicy.

Serve these short ribs with, potatoes, rice, or noodles and let the slow cooker do all the heavy lifting.

Whether you’re a seasoned cook or looking for an easy but impressive meal, these Asian short ribs are sure to hit the spot every time!