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Slow Cooker Asian-Style Short Ribs

Let your slow cooker do all the work. What you'll get are fall-of-the-bone, flavorful ribs.
Course Main Dish
Author Lemons & Anchovies

Ingredients

  • 4 - 4 1/2 pounds beef short ribs
  • 1/2 cup soy sauce
  • 1/3 cup + 1 - 2 tablespoons brown sugar loosely packed
  • 1/4 cup rice vinegar
  • 1/2 cup orange juice
  • 4 cloves garlic crushed
  • 1 Tablespoon fresh ginger grated
  • 1 teaspoon dried chili flakes
  • 3 carrots peeled and cut in 1-2 inch pieces

Instructions

  1. Combine all the ingredients in a slow cooker and cook on High for 4-4 1/2 hours (or low for about 6 hours). Stir once or twice throughout the cooking period. The ribs were super tender at the 4.5 hour mark.
  2. The flavors are best when reheated the next day so I recommend cooking a day ahead. The steam from the slow cooker will create a lot of sauce. I separated the sauce from the beef once it was cooked, refrigerated and threw out the fat that solidified at the top. I added back the sauce when I reheated the short ribs the next day.

Recipe Notes

I used Korean-cut short ribs here. If you end up using the larger English-cut short ribs, you may need to cook them just a little longer.