If you’ve ever wished dinner could magically cook itself while you’re out
living your life, these slow-cooker Asian short ribs are your new best
friend. Imagine walking through the door to the smell of soy, garlic,
ginger, and fall-off-the-bone beef doing a little happy dance in your
slow cooker. No takeout app needed, no “what’s for dinner?” panic just
rich, silky, Asian-inspired short ribs waiting for you like a loyal dog
that smells like sesame oil.
This slow-cooker Asian short ribs recipe combines classic Asian pantry
staples soy sauce, ginger, garlic, sesame oil, and a touch of heat
with the “set it and forget it” ease of the slow cooker. You’ll get deep,
restaurant-level flavor with surprisingly little hands-on work. Serve
these short ribs over rice, mashed potatoes, or noodles and watch them
become a regular in your weeknight rotation (and probably the dish
everyone requests when they hear you own a slow cooker).
Why You’ll Love These Slow-Cooker Asian Short Ribs
- Ridiculously tender: Hours of gentle cooking turn a tough cut into melt-in-your-mouth beef.
- Hands-off cooking: 20–25 minutes of prep, then the slow cooker does the rest.
- Big flavor, simple ingredients: Mostly pantry staples you probably already have.
- Make-ahead friendly: Short ribs taste even better the next day as the flavors deepen.
- Flexible heat level: Keep it mild or add gochujang or chili garlic sauce for a kick.
Ingredients for Slow-Cooker Asian Short Ribs
Beef
- 3–4 pounds bone-in beef short ribs, English cut (about 3–4 inches long)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil (canola, vegetable, or avocado) for searing
Asian Braising Sauce
- 1/2 cup low-sodium soy sauce
- 1 cup beef broth or stock
- 1/3 cup brown sugar (light or dark)
- 2 tablespoons honey or maple syrup
- 3 tablespoons rice vinegar (or apple cider vinegar in a pinch)
- 1 tablespoon toasted sesame oil
- 3–4 cloves garlic, minced
- 2 tablespoons fresh ginger, finely grated or minced
- 1–2 tablespoons gochujang or chili garlic sauce (optional, for heat)
- 1 tablespoon tomato paste (for richness and body)
Aromatics & Veggies (Optional but Recommended)
- 1 medium onion, sliced or chopped
- 2 medium carrots, cut into thick chunks
- 2–3 green onions, cut into 2-inch pieces (more for garnish)
- 1 star anise pod (optional, for subtle licorice warmth)
To Finish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Sesame seeds, for garnish
- Thinly sliced green onions, for garnish
- Cooked jasmine rice, brown rice, or mashed potatoes, for serving
Step-by-Step: How to Make Slow-Cooker Asian Short Ribs
1. Prep and season the ribs
Pat the short ribs dry with paper towels this helps them brown instead
of steam. Season all sides generously with salt and black pepper. Don’t
be shy here; the seasoning is your first layer of flavor.
2. Sear for deep flavor (optional but highly recommended)
Heat the oil in a large skillet over medium-high heat. When it’s hot and
shimmering, add the short ribs in a single layer without crowding the pan.
Sear for 2–3 minutes per side until they develop a deep brown crust.
Rotate to brown all sides, then transfer the ribs to the slow cooker.
Could you skip this and just toss everything in? Yes. Should you? Only if
you are desperately short on time. Searing builds that savory, caramelized
flavor that makes people think you “secretly trained under a chef.”
3. Build the sauce
In a medium bowl, whisk together the soy sauce, beef broth, brown sugar,
honey, rice vinegar, sesame oil, garlic, ginger, gochujang or chili
garlic sauce (if using), and tomato paste. Whisk until smooth and
slightly thickened.
4. Layer everything in the slow cooker
Scatter the onion, carrots, and green onions on the bottom of the slow
cooker. Nestle the seared short ribs on top of the vegetables in a snug
single layer if possible. Pour the sauce evenly over the ribs. Tuck in
the star anise pod if you’re using it.
5. Set and forget
Cover the slow cooker and cook on LOW for 7–8 hours or
on HIGH for 3–4 hours, until the short ribs are very
tender and the meat is just about falling off the bone when you prod it
with a fork.
6. Thicken the sauce
When the ribs are done, carefully transfer them and the carrots to a
platter and tent loosely with foil to stay warm. Skim off as much fat as
you can from the surface of the cooking liquid short ribs are naturally
rich, so this step keeps the sauce from feeling greasy.
Turn the slow cooker to HIGH. In a small bowl, whisk together the
cornstarch and cold water to make a slurry. Stir the slurry into the
cooking liquid, cover, and cook for about 10–15 minutes until the sauce
thickens and turns glossy. Taste and adjust seasoning add a splash of
vinegar if it needs brightness or a pinch of sugar if you want more
sweetness.
7. Serve and garnish
Spoon some sauce onto your serving platter and place the short ribs on
top, adding the carrots around them. Drizzle more sauce over the ribs,
then garnish with sesame seeds and sliced green onions.
Serve over jasmine rice, brown rice, mashed potatoes, or even buttered
noodles. Don’t forget extra sauce on the side someone will definitely
try to drink it with a spoon.
Tips for Perfect Slow-Cooker Asian Short Ribs
Choose the right cut
Look for well-marbled, bone-in beef short ribs. That marbling melts
during long cooking, turning into rich flavor and silky texture. If the
ribs look very lean, they may turn out dry or stringy instead of
luxurious and tender.
Low and slow wins
While you can use the HIGH setting in a pinch, the LOW setting usually
gives you better texture. The long, gentle cook helps collagen break down
into gelatin, which is what makes short ribs fall apart in the best way.
If you have the time, go LOW for 7–8 hours and let your house smell like
a cozy noodle shop all afternoon.
Balance sweet, salty, and tangy
Asian-style braises are all about balance. If you taste the sauce at the
end and it’s too salty, add a little more brown sugar or honey and a
splash of water or unsalted broth. If it’s too sweet, add a bit more
vinegar or a squeeze of lime. Tiny adjustments can totally transform the
sauce.
Don’t skip the fat-skimming
Short ribs carry a lot of fat that’s part of their charm. But too much
fat floating in the sauce can make the dish feel heavy and dull. Skim
before thickening, or chill the sauce overnight and remove the solidified
fat the next day for an ultra-clean, restaurant-style finish.
Make ahead for deeper flavor
Short ribs are one of those magical dishes that actually taste better the
next day. Make them ahead, chill them in their sauce, and reheat gently
on the stove or in the oven. The flavors meld, the sauce thickens, and
you get to casually pretend you always have braised short ribs ready to
go in the fridge.
Variations on Slow-Cooker Asian Short Ribs
Korean-inspired short ribs
For a more Korean-style flavor profile, swap some or all of the brown
sugar for pear or apple puree (from a ripe Asian pear or sweet apple).
Add a splash of mirin and a bit more sesame oil. Top with kimchi and a
fried egg to really lean into the comfort food vibes.
Extra-spicy version
Love heat? Increase the gochujang or chili garlic sauce, and add a pinch
of red pepper flakes. You can also stir a little extra chili paste into
the finished sauce. Just remember that the slow cooker mellowing effect
can make food taste slightly less spicy than when you first mix in the
chili.
Weeknight shortcut
If you’re truly in a rush, you can skip searing and just place the raw
ribs directly in the slow cooker with the sauce. The flavor won’t be as
deep, but you’ll still get tender, savory ribs. To boost flavor, add an
extra clove of garlic and a little more ginger.
What to Serve with Asian Short Ribs
- Steamed jasmine rice: The classic choice to soak up all that silky sauce.
- Garlic mashed potatoes: A fun East-meets-West combo that’s outrageously comforting.
- Stir-fried or steamed veggies: Broccoli, bok choy, snap peas, or green beans add freshness and crunch.
- Cucumber salad: Thinly sliced cucumbers with rice vinegar, a pinch of sugar, and sesame oil for a cool contrast.
- Pickled vegetables: Store-bought kimchi or pickled radishes cut through the richness of the beef.
Frequently Asked Questions
Can I use boneless short ribs?
Yes, you can use boneless short ribs, but keep in mind that the bones add
flavor and help the meat stay juicy. If using boneless, start checking
for tenderness on the earlier side of the cooking window since they can
cook a bit faster.
How do I know when the short ribs are done?
They’re done when a fork slides into the meat easily and it pulls away
from the bone with very little resistance. The meat should look relaxed
and “slouchy,” not tight or rubbery. If it’s still tough, give it more
time tough short ribs are usually undercooked, not overcooked.
Can I make this gluten-free?
Absolutely. Use gluten-free tamari instead of soy sauce and double-check
that your gochujang or chili paste and broth are gluten-free. Serve over
rice or potatoes instead of noodles made with wheat.
How long do leftovers keep?
Leftover slow-cooker Asian short ribs keep well in an airtight container
in the refrigerator for 3–4 days. You can also freeze them (with their
sauce) for up to 2–3 months. Thaw in the fridge overnight and reheat
gently on the stove or in the microwave.
Real-Life Cooking Experiences with Slow-Cooker Asian Short Ribs
The first time many home cooks try slow-cooker Asian short ribs, they
have the same thought: “There’s no way something this simple can taste
like restaurant food.” And then they open the lid after eight hours,
watch the bones practically fall out of the meat, and immediately start
texting pictures to friends like proud parents showing off baby photos.
One of the biggest “aha” moments people have with this recipe is learning
to trust time and temperature. Short ribs start out looking downright
unpromising thick, tough, and very fatty. If you peek at the slow
cooker at the 3-hour mark on LOW, the meat will often still look tight
and chewy. It’s tempting to panic and decide the recipe “isn’t working.”
But the magic happens later, when the collagen finally breaks down and
the meat relaxes into that spoon-tender stage. The hardest part of this
recipe really is not lifting the lid every 20 minutes to check.
Another common experience: realizing how much of a difference searing and
deglazing make. People who make the dish once without searing and then
again with a good hard sear often describe the difference as “nice versus
unforgettable.” When you brown the ribs first, you get those caramelized
bits on the bottom of the pan. Deglazing with a splash of broth or water
and scraping up those browned bits before adding them to the slow cooker
layers in another level of flavor. It’s a small extra step that feels
like cheating in the best way.
The sauce is where a lot of customization and a lot of learning takes
place. Some cooks love a sweeter, stickier glaze, bumping up the brown
sugar and honey and reducing the sauce a bit more at the end. Others
prefer a more savory, umami-forward sauce, cutting back on the sugar and
adding more soy sauce or a splash of fish sauce. Over time, most people
naturally tweak the recipe to “their house version,” which is honestly
the highest compliment a weeknight dinner can get.
If you cook for a crowd, you’ll also discover that short ribs are one of
the most forgiving dishes to serve to guests. You can make them hours
ahead, keep them warm in the slow cooker, and thicken the sauce just
before serving. They hold beautifully on a “keep warm” setting, and
nobody will know you cleaned your kitchen and changed clothes while the
slow cooker did all the hard work. People tend to remember “those Asian
short ribs you made that one time” long after they forget the exact
occasion.
Many home cooks also talk about how this dish taught them to think in
terms of “flavor balance” instead of rigid recipes. Maybe your soy sauce
is a little saltier, or your rice vinegar is sharper, or your gochujang
is spicier. Tasting the sauce at the end and deciding whether it needs a
bit more sweetness, acidity, or heat helps you develop instincts that
carry over into other recipes. Suddenly, you’re not just following
instructions; you’re cooking with confidence.
Finally, there’s the emotional side of slow-cooker Asian short ribs:
comfort. There’s something deeply relaxing about knowing dinner is
quietly bubbling away while you handle the rest of your day. When the
smell of soy, garlic, and ginger fills the house, it almost feels like
someone else is taking care of you. And when you sit down to a bowl of
tender beef over rice with glossy sauce and bright green onions on top,
it’s hard not to feel a tiny bit impressed that “someone else” is
actually you plus your trusty slow cooker.
