Slow Cooker Asian Short Ribs — Damn Delicious

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Slow Cooker Asian Short Ribs

Literally fall-off-the-bone tender! And all you have to do is throw everything into a crockpot.That’s it! No cooking at all!

When I hear the term short ribs, I think of tenderized meat just literally falling off the bone and melting in my mouth over and over and over again.

Now cooking short ribs to that tenderness can be a little finicky, unless you have a slow cooker. Then you don’t have to do anything.

The crockpot will literally do all the work for you. And you can even lie to your guests and tell them you’ve been slaving away in the kitchen to get these ribs just right.

They’ll believe you.

And this Asian-style-Korean-BBQ type marinade is out-of-this-world. You can even spoon the leftover sauce over rice too because you know you don’t want to waste a drop of that heavenly leftover sauce!

Slow Cooker Asian Short Ribs

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 8 hours 30 minutes

Total Time: 8 hours 40 minutes

Literally fall-off-the-bone tender! And all you have to do is throw everything into a crockpot.That’s it! No cooking at all!


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon sesame seeds


  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with parsley and sesame seeds, if desired.

*To test for doneness, pull on a bone as it should slide out freely.

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Can you make this in the oven?

Just tasted first attempt at this recipe. OMG. Two Yums up.. Followed your recipe to the letter but did add some scallions to the sauce prep just because I had some languishing in the veg crisper. Will make this again and again and again:)

What are red pepper flakes? Are they capsicum or chilli?

This is a spice consisting of dried and crushed (as opposed to ground) red chili peppers.

I am going to use MyBlock ceramic Dutch oven. For slow cooking, what temp and how long do I cook the ribs?

Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I don’t know if you’ll still get this I didn’t get much flavor from the sauce and could not get the sauce to thicken. I’m not much of a cook I see stuff and try to make it especially short ribs I love them in restaurants!

I had the same issue after trying this recipe 3 times. Any suggestions would be helpful!

You can add additional cornstarch, as needed, until the desired consistency is reached. Hope that helps!

Great recipe with a little bit of spicy kick to it. Wonderful! I prefer cooking sous vide, another approach to slow cooking, because of how it creates such moist tender meat. I’ve created a Chinese version for Baby Back Ribs using the sous vide method and this recipe for Short Ribs looks like a perfect candidate.

How long would you cook it sous vide and at what temperature. Would love to try this too. Thanks

Ideally beef is cooked to 130 degrees for medium rare. Cooking Sous Vide means you won’t go above 130 so cooking time should suit the meat thickness.

This recipe looks great!

Can I ask you to clarify what type of beef short ribs these are? There are chuck ribs and plate ribs and they definitely differ in price, and I’m sure I could make both work with some tweaking but I was curious to know which ones you used.

Yes, they are also known as “short plate”. Hope that helps!

It would be really helpful to specify the cut of meat in your Ingredients section. Sent my husband to Whole Foods with the ingredients list and he got chuck short rib instead of short plate short rib. Very costly mistake. Wish I had looked at the comment section beforehand. Do you think it’s ok to use chuck instead of short plate?

Yes, it should still work!

Hi, is this the same as galbi-jjim? Could I add potatoes and carrots to this? If so, at what point should I add? Thank you!

Yes, it’s very similar to galbi-jjim.

Potatoes and carrots would be wonderful additions and can be added towards the middle of cooking time. However, cooking time will vary depending on the size and thickness of the vegetables. As always, please use your best judgment.

Would boneless short ribs work? Same cooking time?

Would the amount of boneless short ribs be the same (5lbs)? It seems like not, since the bone could be taking some of the weight but I just want to be sure….

No, it will not be the same. I recommend increasing the amount as needed.

WOW! Just tried the Slow Cooker Asian Short Ribs and it came out absolutely wonderful. The meat was falling off the bones and tasted like heaven…definitely a MUST try

How would you suggest going about cutting the ribs into the required two-inch pieces? If cooking in the oven, could you leave them whole and how long would you suggest cooking them?

Unfortunately, without further recipe testing, I cannot advise approximate cooking time. However, here is an article worth checking out on a possible conversion guide. Also, I honestly find it easiest to ask your local butcher to cut the ribs for you – it will save you a lot of time and hassle!

Made these this past week and got rave reviews! I’ll put this into my monthly rotation. Thanks!

This is SO GOOD! This was my first foray into beef short ribs. Two questions: Can you ask your butcher for less fatty short ribs, or is that just how they are? Can you make this recipe with a leaner beef cut — perhaps some type of roast — and achieve the same flavor profile? Thank you for sharing this recipe.

Yes, you can certainly ask your butcher for less fatty ribs but in all honesty, this is almost how it really is. That’s what makes it so good! 🙂

I’m sure a different cut of meat can be used but unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

If your dish is to fatty do steps 1 thru 3, refrigerate over night. next day skim solidified fat from crock pot ,reheat on high and continue with remaining steps.

I forgot the sesame seeds. Will this impact the taste?

There shouldn’t be a noticeable difference. 🙂

this sounds amazing! could regular soy sauce be used? Perhaps with low sodium broth?

Yes, absolutely, but you may want to reduce the amount of soy sauce, as needed.

Thanks for this recipe. We have been living in South America and craving Asian flavors. They have an abundance of beef down here. This hit the spot just right! Such simple ingredients too! I cooked it in the oven on low for all day and the meat came out perfectly and sauce was delicious over rice. Loved it.

How do you think pork ribs would taste with this recipe? Do you think the cool time would be the same? I wanted to make this for someone but they told me they would prefer pork…

That sounds amazing! But without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

this recipe is very tasty, i tried it just now, the only thing i didn’t like was how greasy mine turned out. But I think I’ll lessen the amount of sesame oil next time. It tastes exactly like the korean galbi dish i usually order at the korean restaurant!

When the ribs are done, use a “fat mop” to get rid of excess fat. I use mine all of the time when there is excess fat on the top. Pampered Chef sell one I believe, but I’m sure you could get one at any kitchen store. They truly are worth their weight in gold. You just run it over the top of whatever you are making, then squeeze the fat into a fat jar. Soooo easy. This way you don’t have to decrease the amount of sesame oil.

Can I use a cheap cut of beef such as a 7 bone roast or chuck.

Rona, you can actually try this recipe instead!

I made these tonight and they were AMAZING! My hubby and kids loved it! I added potatoes and carrots to it.On the side I made the Panda Express chow Mein, also very delicious. Thank you for all the good recipes.

Oh and I read comments about being to greasy so I trimmed the short ribs from the fat. They turned out just perfect!

I tried this recipe and found the sauce too salty for me but the ribs were delicious and tasty. The next time, I used an unsalted beef stock and the Kroeger Low Sodium Soy Sauce, which had the lowest sodium content I could find. I also used a chuck roast instead, that I happened to have on hand. Wow, did I like the result! This will become a regular dish at our house.

These look so easy and delicious! Just to clarify… I assume the short ribs are removed from the slow cooker before the cornstarch mixture is added? And only the liquid/sauce cooks on high the last 30 minutes?

You can really do it either way – it’s up to you!

Truly awful recipe I tried it and it tasted like a pot roast. there is no need for the beef broth or brown sugar. If you wanted it to taste more authentic use white sugar and it requires more sesame oil.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

Agreed. After over $40 we wound up with pot roast. Followed recipe to a “T”. Very little flavor. Apologized to dinner guests.

I’m making this right now, what is your preferred method for adding the cornstarch slurry? With the meat in or out? I want to do it exactly like you.

Made today, and so good! Falling off the bone, flavorful, tender good! My husband loved loved it! And the sauce makes a wonderful gravy. I love the Asian flavor, but it’s not overwhelming – just rich, beefy flavor.
Thank you for sharing such a great, easy recipe.

I am wondering if anyone has had a problem with excess oil at the end, I followed the recipe exactly and ended up with about a half inch of oil at the top of my crock pot

Michael, it’s completely normal – you can actually just skim off the fat as needed.

Unfortunately I agree with Nelson. It smelled so good, but the finished flavor was surprisingly bland given what went into it. I even added some gochujang to the liquid before cooking.
I think browning the meat beforehand, adding more spices/dry ingredients, and cutting half the liquid would improve it.

I’m just curious, I’m not a huge fan of ginger. Do you think I can eliminate that without trashing away from the dish or maybe substitute something? I would hate to alter your recipe, but ginger is just not my thing! Thanks ahead of time! I love your recipes!

Yes, you can omit.

Um, I meant taking away from the dish. lol Sorry.

Im cooking this recipe tomorrow can you advise what would i can have as an add on.
I was thinking laying the ribs on mash potato, can you advise me of someting that would bring the dish together.

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

Im making this tomorrow can you suggest something i can compliment the dush with i was thinking of mash potato.

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

Mmmm sound good this recipe. Can I added turmeric??

Delicious, but very expensive and labor intensive. Thirty-five dollars for the short-ribs, alone, and then had to remove all the bones! Will never make it again.

But you shouldn’t have removed the bones, meat should be so tender it almost falls off the bone

I’ve made this recipe twice (this version with ribs, and the version you but out with beef. Both times I followed the recipe to a T and there was a ton of sauce that was not very thick. When I was making the Korean beef version my dad asked if I was making beef stew. I added more cornstarch but didn’t really help. I was wondering what you would suggest. Though it was flavorful I couldn’t get the sesame seeds or sauce to stick to the beef like in your pictures.

Sara, you can add additional cornstarch as needed until the desired consistency is reached (you can also do this on the stovetop to speed up the process). Hope that helps!

To give this dish more flavor (one reviewer said his dish was bland) you should brown the ribs to create a crust, then add to the CP? Cant wait to try this recipe!!

Made this twice. I would recommend cutting down the amount of beef broth to avoid giving it an American pot roast flavor vs the desired korean bbq flavor. 2nd time i made this, i went with more soy sauce, more brown sugar, less beef broth, and added some gochujang. Coca-Cola as a substitute for the beef broth works well too.

For the poster complaining about the cost, I used just regular roast chuck and it turns out just as well.

I’m making half recipe. Does the meat need to be completely submerged in the liquid to cook right? Thanks!

Yes, to absorb all of the flavors! 🙂

My 5 lbs. won’t completely submerge! I just keep stirring them. Do you think this will work?

Yes, it shouldn’t be an issue!

can i substitute beef broth with beer?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Made tonite as written – except I used full sauce recipe for 2.5# ribs. Came out perfect!! Loved it and can’t wait to try again – I’m going to try with a cheaper beef roast next time. Re: the greasy comments…yes it did produce some grease on top of the sauce but we just used it sparingly over rice and veggies and it was perfectly delicious.

I made this recipe today and it came out amazing!! I had to add extra 2 tbsp of corn starch and cook the liquid out in the stove in order to have it reach consistency but the flavor of the sauce and the texture of the meat was perfect. It will be something ill be taking out for potluck in the summer! Thanks for sharing this wonderful recipe!!

I tried this recipe last night in my dutch oven and it turned out wonderful. I cooked it for 3.5 hrs at 350. The meat was tender and had a nice char on top. I recommend flipping the short ribs half way through cooking. I got the thumbs up from the hubby.

Thanks for sharing! I will be making this again.

If I decide to double the marinade should I double the seaseme ingredient as well to 2 teaspoons?

Sounds a lot for such a dominant ingredient…

Can I add a tablespoon of rice vinegar to the recpie?

You can make the adjustments as needed to suit your preferences. And yes, you can also add rice vinegar if you would like.

Hi. Do you use light or dark brown sugar?

Hi again, I actually scanned the comments above and see you replied to another commenter about the ribs needing to be submerged in the liquid. Should I double the liquid or adding additional beef broth would be acceptable without losing the flavor? Thanks!

You can double the liquid as needed.

Short ribs go in frozen, or thawed?

I only have 1.5lbs of ribs for me and my roommate. Should I adjust the rest of the recipie?

Well…I’d give this recipe a big old thumbs up for the flavor, but overall there was just way too much fat in it for me. Even once I took out the meat with a slotted spoon, it still felt sort of slimy from spending all day simmering in the fat. Don’t get me wrong…definitely fall-off-the-bone tender with no knife necessary…but I couldn’t eat more than a few sections before my whole mouth just felt slimy. Wondering how this might work with a less fatty rib cut.

I doubled the amount of meat and sauce but the meat isn’t all submerged. Should I add more sauce?

You can add more sauce, to taste.

Hi. I really don’t think the meat needs to be totally submerged. There will be more liquid created naturally as it’s cooking. as long as the liquid comes up about halfway to the meat it should be fine.

I’m a slow cooker newbie, and trying to make this as I type… but only a cup of liquid doesn’t seem like a lot for 5lbs of ribs? Am I reading it right – 1/2 cup soy sauce & 1/2 cup broth? Thank you!

Wow- really high calorie count! Is it really over 700 calories per serving? Does the calorie count change if you use boneless short ribs?

Amanda, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain the caloric information for this substitution. Hope that helps!

Top notch! Cooked today effortlessly. I had to change the cooking mode (3 hrs on high and the slow thereafter) to fit my schedule, but they turned out gorgeous, full flavored and wonderfully textured. Will definitely go on my list of things to make. Thank you so much!

OMG I made this for tonight’s dinner and the only thing that I’m sorry about is the fact that I didn’t use the amount of ribs that the recipe called for because I never do when I’m trying a recipe for the first time due to cost. Can’t waste food on my budget. Served with fried rice (for the gravy) and will make this again and again and again…Thank you.

I made this for dinner the other night and WOW! This is amazing! I mean not that it’s really a huge surprise since I have yet to make anything from here that isn’t great. I made the sauce the night before and threw it all in the crock pot, refrigerating it overnight. Then I just turned it on before I left for work. It was amazing. I only got 3 lbs. of short ribs cause I was only cooking for myself and my partner and I figured between the ribs and the rice it would be plenty. NOPE! I know next time I cook this to use 5 lbs. cause we will certainly finish it!

when using 3 lbs of meat only, did you also reduce the other ingredients? I want to cook this for tonight, but I was thinking of only using half the quantities since we are 2 people (and don’t eat much).

What do you think of quick browning first to hold in flavor/juices?

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