Rating: 4.5 stars
13 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Recipe Summary

4 hrs 10 mins
4 hrs 20 mins
10 mins
6 ribs


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season short ribs with salt and pepper on both sides.

  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.

  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.

  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.

  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.

  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

670 calories; protein 28.4g; carbohydrates 13.7g; fat 55.1g; cholesterol 116.2mg; sodium 1332.9mg. Full Nutrition