Food Recipes Slow-Cooker Asian Short Ribs 3.4 (452) 19 Reviews By Allison Fishman Task Allison Fishman Task Allison has had a wide-ranging career in culinary arts. She has authored cookbooks, hosted TV and online cooking shows, and contributed recipes to numerous lifestyle magazines, including Real Simple. Highlights: * Works as a life and career coach * Appeared as a host on Martha Stewart's Everyday Food; Lifetime's Cook Yourself Thin; TLC's Home Made Simple; and Yahoo's Blue Ribbon Hunter * Wrote two cookbooks (Cooking Light Lighten Up, America!: Favorite American Foods Made Guilt-Free, and You Can Trust a Skinny Cook) * Was a food stylist at the Food Network * Was editor at large for Cooking Light * Developed recipes for Real Simple, Cooking Light, Fine Cooking, and others * Wrote freelance articles for mindbodygreen.com, Reader's Digest, Business Insider, and other magazines Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email 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 Yield: 4 serves Jump to Nutrition Facts Ingredients ½ cup low-sodium soy sauce ⅓ 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) Directions 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). Rate it Print Nutrition Facts (per serving) 831 Calories 42g Fat 41g Carbs 70g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.