Slow-Cooker Asian Short Ribs

Slow-Cooker Asian Short Ribs
Preparing short ribs may sound intimidating, but they’re a cinch to make in the slow cooker. Get the recipe:  Slow-Cooker Asian Short Ribs. Photo: Marcus Nilsson
Hands On Time:
20 mins
Total Time:
7 hrs 30 mins
4 serves


  • ½ cup low-sodium soy sauce

  • cup brown sugar

  • ¼ cup rice vinegar

  • 2 cloves garlic, peeled and smashed

  • 1 tablespoon grated fresh ginger

  • ½ teaspoon crushed red pepper

  • 8 beef short ribs (about 4 pounds)

  • 4 medium carrots, peeled and halved crosswise

  • 1 small green cabbage (about 1 pound), quartered

  • 2 tablespoons cornstarch

  • 1 tablespoon sesame oil

  • 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).

Nutrition Facts (per serving)

831 Calories
42g Fat
41g Carbs
70g Protein
Nutrition Facts
Calories 831
% Daily Value *
Total Fat 42g 54%
Saturated Fat 17g 85%
Cholesterol 196mg 65%
Sodium 985mg 43%
Total Carbohydrate 41g 15%
Total Sugars 27g
Protein 70g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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