Slow Cooker Asian Beef Short Ribs

Step 1: Prepare the ribs

Pat short ribs dry with paper towels. Season all sides with salt and pepper, then dust evenly with flour.

Step 2: Sear the ribs

Heat olive oil in a heavy skillet over medium-high. Working in batches, sear ribs 2–3 minutes per side until browned. Transfer to the slow cooker.

Step 3: Make the sauce

In a bowl, whisk soy sauce, beef broth, rice vinegar, brown sugar, garlic, ginger, sesame oil, and chili oil until sugar dissolves.

Step 4: Combine and cook

Pour sauce over ribs in the slow cooker. Cover and cook on high for 4 hours or low for 6–8 hours, until meat is tender.

Step 5: Finish the sauce

Remove ribs and set aside. Skim excess fat from cooking liquid. For thicker sauce, simmer in a saucepan 10–15 minutes until reduced.

Step 6: Serve

Serve ribs over rice, noodles, or mashed potatoes. Spoon sauce over top and garnish with green onions.

Notes

• Browning the ribs adds rich flavor—don’t skip this step.

• Cooking low and slow gives the best texture.

• Adjust heat by starting with less chili oil or red pepper flakes.