Monday, October 15, 2012

Slow Cooker Asian Beef Short Ribs

I kind of love coming home from work to a finished dinner.  I love it even more when this said dinner comes from one pot.

The slow cooker is one marvelous piece of equipment.  Mine goes into hibernation over the summer but as the weather has chilled a bit in the last few weeks my slow cooker has climbed out of the cave.

This meal is actually a bit extravagant for a weeknight meal. Those short ribs can be a bit pricy at the store. The ease of this meal however is right up there with the best of the throw together dinners. 

In the morning I seared all sides of the short ribs in a bit of olive oil.  Then you throw them along with the rest of the ingredients (mixed together ahead of time) into the slower cooker, set on low, and you will have a fabulous meal 8 hours later.  The meat fell right off the bone.

We had the short ribs with plain rice and steamed broccoli.  The richness of the short ribs didn't need any additional flavors. 

Slow Cooker Asian Beef Short Ribs

by Emily Morris
Prep Time: 10 minutes
Cook Time: 6-8 hours
Keywords: slow-cooker entree Korean

Ingredients (serves 6)
  • 4 pounds short ribs, cut into 2- to 3-inch pieces by your butcher
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon canola oil
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons apricot fruit spread
  • 2 tablespoons tomato paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon finely diced peeled fresh ginger
  • 4 cloves garlic, minced
  • 1/4 teaspoon five-spice powder
  • 4 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Trim off and discard any large bits of fat from ribs. Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.

Transfer ribs to a 4- to 5-quart slow cooker.

In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.

Transfer ribs to a platter with tongs and cover with foil (you can serve them with or without the bones). Pour liquid in bottom of slow cooker into a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes. Spoon off and discard fat and pour liquid over ribs. Sprinkle with green onions and sesame seeds and serve.
Powered by Recipage


  1. Mhmm, what a delicious looking meal!

  2. This recipe makes me want to dig out my slow cooker right now! I will save it for a chilly day when the aroma of the ribs cooking away in my kitchen will bring me much comfort!

  3. I couldn't agree more. I love one meal pots...and especially when they look this good! Thank you for sharing such a satisfying recipe. A lovely way to begin the work week! I hope yours is full of good food, friends, and laughter!

  4. These ribs look fantastic, love the asian flavouring :D

    Choc Chip Uru

  5. Love the asian flavors - these ribs look amazing! :)

  6. I want to lick my computer screen. I would love this for dinner. :) Glad the slow cooker was broken out of hibernation. :)

  7. My crockpot has been living on my counter lately. These ribs look soo good!

  8. These ribs look amazing! I love the slow cooker, I just don't use it nearly enough. This Asian version sounds incredible!

  9. Oh they look so delicious and way better than at any restaurant!
    I would love to have you join my new link party Wednesday Extravaganza! Come by and share this or other recipes. Here is the link

    Can't wait to see you there!


Thanks for leaving a message. I always love hearing your thoughts and comments.

You might also like reading:

Related Posts Plugin for WordPress, Blogger...