Slow Cooker Asian Short Ribs (Print Version)

# Ingredients:

→ Sauce Base

01 - ½ cup reduced sodium soy sauce

02 - ½ cup beef broth

03 - ¼ cup brown sugar, packed

04 - 3 cloves garlic, minced

05 - 1 tablespoon freshly grated ginger

06 - 1 teaspoon sesame oil

07 - 1 teaspoon crushed red pepper flakes (optional)

→ Main & Thickener

08 - 4 pounds beef short ribs

09 - 2 tablespoons cornstarch

→ Garnish

10 - 2 tablespoons fresh parsley leaves, chopped

11 - 1 teaspoon sesame seeds

# Instructions:

01 - In a large bowl, combine soy sauce, beef broth, brown sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Whisk until well mixed.

02 - Place short ribs in a 6-quart slow cooker. Pour the sauce mixture over the ribs and stir to ensure even coating.

03 - Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. The meat should be tender enough that the bones slide out easily.

04 - Mix cornstarch with ¼ cup water in a small bowl. Stir this mixture into the slow cooker. Cover and cook on high for an additional 30 minutes until sauce thickens.

05 - Garnish with fresh parsley and sesame seeds before serving.

# Notes:

01 - Meat should be fall-off-the-bone tender when done

02 - Can be cooked on either low or high heat settings

Back