Slow Cooker Asian Beef Short Ribs

Instructions

1. Prepare the Ribs: Pat the short ribs completely dry with paper towels. This is key for getting a good sear. Generously season all sides with salt and pepper, then dust evenly with the flour.

2. Sear the Ribs: Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the ribs for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared ribs to the insert of your slow cooker.

3. Make the Sauce: In a medium bowl, whisk together the soy sauce, beef broth, rice wine vinegar, brown sugar, minced garlic, grated ginger, sesame oil, and chili oil (or red pepper flakes) until the sugar is dissolved.

4. Combine and Cook: Pour the sauce evenly over the short ribs in the slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours, until the meat is extremely tender and falling off the bone.

5. Finish the Sauce: Carefully remove the short ribs from the slow cooker and set aside. Pour the cooking liquid through a fat separator or strain it into a bowl and skim off the excess fat from the top with a spoon. For a thicker sauce, you can simmer the defatted liquid in a saucepan for 10-15 minutes until it reduces slightly.

6. Serve: Serve the short ribs hot over your choice of rice, noodles, or mashed potatoes. Generously spoon the sauce over the top and garnish with sliced green onions.

Chef’s Notes

• Searing is Crucial: Don’t skip searing the ribs! It builds a deep, rich flavor foundation for the entire dish.

• Low and Slow: For the most tender result, the low and slow setting (6-8 hours on LOW) is highly recommended.

• Adjust Spice Level: Control the heat by starting with 1 tsp of chili oil or red pepper flakes and adding more to taste.