Rating: 3.5 stars
452 Ratings
  • 5 star values: 132
  • 4 star values: 89
  • 3 star values: 108
  • 2 star values: 93
  • 1 star values: 30


Credit: Marcus Nilsson

Recipe Summary

20 mins
7 hrs 30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

  • 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).

Nutrition Facts

831 calories; fat 42g; saturated fat 17g; cholesterol 196mg; carbohydrates 41g; calories from fat 45%; sodium 985mg; protein 70g; fiber 6g; sugars 27g.