Slow-Cooker Asian Short Ribs

Photo by  Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 831 calories
    • Calories 45% calories from fat
    • Fat 42 g
    • Sat Fat 17 g
    • Cholesterol 196 mg
    • Sodium 985 mg
    • Protein 70 g
    • Carbohydrate 41 g
    • Sugar 27 g
    • Fiber 6 g


  1. Check 1/2cup low-sodium soy sauce
  2. Check 1/3cup brown sugar
  3. Check 1/4cup rice vinegar
  4. Check 2cloves garlic, peeled and smashed
  5. Check 1tablespoon grated fresh ginger
  6. Check 1/2teaspoon crushed red pepper
  7. Check 8 beef short ribs (about 4 pounds)
  8. Check 4 medium carrots, peeled and halved crosswise
  9. Check 1small green cabbage (about 1 pound), quartered
  10. Check 2tablespoons cornstarch
  11. Check 1tablespoon sesame oil
  12. Check 4 scallions, thinly sliced (optional)


  1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
  2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.
  3. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.
  4. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).