Slow Cooker Asian Short Ribs




Introduction: Slow Cooker Asian Short Ribs

About: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life.

Beef short ribs can be challenging. Grilled, smoked, braised, or roasted, they can end up dry, charred, or worse. Wanting an easier way to enjoy them, I tested quite a few slow cooker short rib recipes, and finally ended up combining a few for this one. Made entirely in the slow cooker, with no need for even a mixing bowl, these are the simplest, most flavorful short ribs I could devise.


  • 4-5 lbs beef short ribs, 2 to 4 inches in length
  • 1/2 cup beef broth
  • 1/2 cup soy sauce
  • 1/4 cup dark brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp sesame oil
  • 1 tbsp crushed red pepper
  • Chopped parsley and sesame seeds (for garnish)

Helpful Gear:

Step 1: Cooking Sauce

Dump all the ingredients, except the short ribs, into the slow cooker and whisk until blended. A silcone whisk helps to prevent scratching the bottom of the cooker. This is strictly a cooking sauce, meant to help permeate the meat with flavor. Even if you trim the excess fat off your short ribs before you cook them (I trim mine after, but before I plate them), there is so much fat in most short ribs that it would make a somewhat unappetizing sauce for drizzling over rice, etc... At the end of the Instructable I describe how to make extra sauce for dipping and drizzling.

Step 2: Add the Meat

Add the short ribs to the cooking sauce a few at a time, turning them to coat them. When all the ribs are in the cooker, on to the next step.

Step 3: Cover and Cook

Cover the slow cooker and cook for 8 hours on low or 4 hours on high, turning the ribs gently every hour or so to ensure they each get equal time on the bottom. To test for done-ness, try to remove the bone, if it slides freely, the ribs are fully cooked.

Garnish with parsley and sesame seeds, optionally serve on a bed of rice.


Dipping/Drizzling Sauce:

If you want some extra sauce for drizzling, dipping, etc... Simply make another batch of the sauce in a sauce pan and bring to a boil. Reduce to a simmer and add a slurry made from 2 tbsp of cornstarch added to 1/4 cup water. Simmer until thickened, about 15-20 minutes.



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    18 Discussions

    I thought Thịt kho tàu was caramelized pork and eggs?

    I think the main ingredient is soya and sugar aking the Thit kho tau.
    The traditional is pork. Egg is optional.

    I used rib (pork and beef). The coconut+egg is funny version, for vegetarian.

    Yum! Looks so good. I have recently rediscovered my slow cooker and have been looking for good recipes to experiment with. I am definitely going to try this one.

    1 reply

    I have several other slow cooker Instructables. One of my favorites is


    1 year ago

    "low" and "high" temp. is too vague for me. Can you elaborate?

    4 replies

    Most slow cookers don't have thermostats, so there technically is no temperature setting. The "low" and "high" settings correspond to power input. Usually "high" is designed to bring a large quantity of water to a boil (212 degrees Fahrenheit) in 4 hours, while "low" is designed to do so within 8 hours.

    thank you for this EXCELLENT explanation! i've always casually wondered about this, but never really thought to find out, you know?

    I did some checking and there are electric roasters that can be used as slow cookers that have thermostats and can be set to a specific temperature.

    Crock pots / slow cookers generally don't have specific temperature settings. Usually you're limited to "off", "warm", "low", and "high".

    Place cooking sauce in the
    refrigerator. When the fat solidifies remove it. Reheat the sauce and
    add a little starch to thicken and serve as gravy.

    It look so yummy however there is no instrucktion on how long to cook in the Slow cooker. Is it 8 hours on low.

    1 reply

    Step 3 says 4 hours on highn 8 on lown or until meat slides off the bone.

    This looks delicious! I have a suggestion, which adds a step but may be worthwhile. Lightly dust the ribs with a seasoned flour/cornstarch mix and then brown them all over (pretty dark) in a very hot pan with some oil, right before throwing them in the crock pot. Same deal with any slow cooked meat really. It gives you a nice caramelized crust that adds flavor and looks, and purportedly helps seal in moisture. On the grill, you can brown ribs on the grill on high, then wrap them in a sealed foil pouch and turn flame to low (keep just one side lit, keep ribs on other side) let them cook for a couple hours.

    1 reply

    Excellent suggestion! Finishing them on a grill is something I like to do when it is warm out. In the Winter, sometimes I cheat and finish them off with a culinary blow torch.


    1 year ago

    Looks so delicious! Thank you for sharing????

    I made this today with a 4.5 lb chuck roast cut into large chunks and doubled the sauce, used chicken broth instead of beef broth, and cooked it on high in my slow cooker for 5 hours and it was fabulous thank you so much for this recipe

    Wow, this looks so good. Going to have to give this recipe a try!