Slow-Cooker Short Ribs


Looking for something outside the norm to serve for a special occasion? Few things feel as special—and as satisfying—as a well cooked beef short rib. This version is fall-off-the-bone tender and insanely flavorful, thanks to a quick sear before slow cooking and a sauce that would make ANYTHING taste good. Skip the fancy meal out and make these stunners instead. (Bonus points if you serve them up with a heaping pile of creamy mashed potatoes. 😍)

Made it? Let us know how it went in the comment section below! 





lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 

Kosher salt

Freshly ground black pepper 1/2 c. 

low sodium soy sauce1/2 c. 

water1/4 c. 

light brown sugar1/4 c. 

rice wine vinegar 2 tsp. 

sesame oil1 tsp. 

crush red pepper flakes (optional )3 

Carrots, medium, peeled and chopped into thirds1 

yellow onion, large, sliced into 1/2 inch wedges 5 cloves garlic, crushed  1 1/2 

inch piece ginger, thinly sliced  

Toasted sesame seeds, for serving 2 

green onions, thinly sliced, for serving 

Cooked short grain white rice, for serving 


  1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
  2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
  3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker. 
  4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. 
  5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

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