Asian Short Ribs


I love going to the farmer’s market on the weekend. The fresh produce, fresh baked goods, and fresh meat are enticing.  While walking around we spotted the short-ribs and I knew I needed to break out my slow cooker and make Asian short-ribs. I usually make fresh steamed rice to go along with the short-ribs but at the market I saw spaghetti squash and thought it would make a perfect companion with the short-ribs.

These short-ribs are A-M-A-Z-I-N-G. The meat falls off the bones and is so tender after cooking 7 hours. I highly recommended throwing this in your slow cooker and impressing your family and friends. They also re-heat well in the microwave for lunch (or breakfast if you still crave more short ribs).




  • 1/2 cups low-sodium soy sauce
  • 1/3 cup light brown sugar
  • 1/4 cup rice vinegar
  • 6 cloves garlic, minced or crushed in garlic press
  • 1 tablespoon ginger, grated
  • 1 tablespoon crushed red pepper flakes
  • 3-4 pounds beef short ribs, cut into about 8 even pieces
  • 2 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • scallions, thinly sliced


  1. In a 4-6 quart slow cooker whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger.
  2. Arrange the short ribs in a single layer.
  3. Cook, covered on low and cook for 8 hours or until meat is tender enough to easily pull from the bone.
  4. Transfer the ribs to your serving plate.
  5. To thicken the juices for the sauce, first skim the fat from the cooking liquid and discard.
  6. Turn the slow cooker on high.
  7. In a separate small bowl, whisk the 2 tablespoons of cornstarch with 1 tablespoon of water until combined.
  8. Slowly whisk the cornstarch mixture into the cooking liquid until it thickens, about 2-3 minutes.
  9. Slowly whisk in the sesame oil into the cooking liquid.
  10. Spoon the thickened sauce over the short-ribs, sprinkle with the scallions,  and enjoy!

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