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Slow-Cooker Asian Short Ribs

Slow-Cooker Asian Short Ribs
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Serves 4| Hands-On Time: | Total Time:



  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).
By October, 2008

Nutritional Information

  • Per Serving
  • Calories 831Calories From Fat 45%
  • Fat 42g
  • Sat Fat 17g
  • Cholesterol 196mg
  • Carbohydrate 41g
  • Sodium 985mg
  • Protein 70g
  • Fiber 6g
  • Sugar 27g
What does this mean? See Nutrition 101 .

Quick Tip

Cuisinart 6.5-Quart Slow Cooker
Instead of short ribs, you can use 4 pieces flanken ribs (about 3 pounds total) in this recipe. Flanken ribs come from the same part of the cow but are sliced across the bones into thin slabs about 3 ribs wide, whereas short ribs are usually cut between the bones.

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