Slow Cooker Asian Beef Short Ribs

Slow Cooker Asian Beef Short Ribs

The Spruce / Abbey Littlejohn

Prep: 5 mins
Cook: 8 hrs
Total: 8 hrs 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
4259 Calories
307g Fat
25g Carbs
350g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 4259
% Daily Value*
Total Fat 307g 394%
Saturated Fat 137g 683%
Cholesterol 1361mg 454%
Sodium 2851mg 124%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 22g
Protein 350g
Vitamin C 5mg 26%
Calcium 226mg 17%
Iron 37mg 208%
Potassium 3442mg 73%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Asian flavors give these beef short ribs a sweet-salty flavor that tastes like it came from an authentic Chinese restaurant. But this recipe takes only five minutes to prepare, and then the slow cooker does the rest. The best part is the kids will absolutely love these short ribs. Tender and succulent, the meat just falls off the bone.

Don't worry that the ribs will be too spicy. The long, slow cooking process mellows the spices so much that these ribs just taste sweet, with only a hint of spice.

You can even cook these short ribs from a frozen state without thawing. Just turn the slow cooker onto high for an hour, then turn it down to low for the rest of the cooking time. The short ribs will turn out perfectly.

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Ingredients

  • 3 to 4 pounds beef short ribs

  • 1/2 cup firmly packed light brown sugar

  • 1/2 cup soy sauce

  • 2 tablespoons chili garlic sauce

  • 1/4 cup water

Steps to Make It

  1. Gather the ingredients.

    Slow Cooker Asian Beef Short Ribs ingredients

    The Spruce / Abbey Littlejohn

  2. Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.

    Place the short ribs in the slow cooker with brown sugar, soy sauce, chili garlic sauce, and water

    The Spruce / Abbey Littlejohn

  3. Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.

    Slow Cooker Asian Beef Short Ribs

    The Spruce / Abbey Littlejohn

Tip

  • If you are cooking frozen ribs that haven't yet been thawed, simply turn the slow cooker to high for the first hour of cooking. Then turn it down to low, and proceed with the recipe as directed.

Did You Know?

Sriracha hot chili sauce has become extremely popular, seen on restaurant tables and even in school cafeterias all over the country. It's an amazing condiment, but chili garlic sauce also needs to gets its due.

The chilies in this sauce are more visible, and the sauce is thicker and chunkier with a good dose of garlic that you can definitely taste. It's spicy and the touch of vinegar definitely lifts and brightens it up. It can last for at least a year once opened as long as you keep it in the refrigerator.

You can use it in sauces, marinades, soups, stews. You can blend it into wet rubs and pastes. It adds a nice little punch to almost any Asian dish, from stir-fries to casseroles. If your kids are spice-averse, start with small amounts. Sometimes, instead of reaching for the Tabasco Sauce or Sriracha, keep a jar of chili garlic sauce on hand instead.