Slow Cooker Short Ribs
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Short Ribs
Description
This recipe features beef short ribs cut into thirds slow cooked in a sauce combining beef stock, tamari soy sauce, broad bean paste, dark brown sugar, sesame oil, garlic, and ginger. The ribs absorb the umami and sweetness during the long, slow cooking process in the slow cooker.
The ribs become tender from the slow cooking, with the broad bean paste adding depth and subtle fermented notes, while the sesame oil contributes a toasted aroma. Garnishing with sesame seeds, chopped chives, or chili flakes adds texture and brightness contrasting the rich meat.
These short ribs can be served as they are, showcasing the soft texture achieved through slow cooking. The sauce can also be adjusted to include other flavors such as Korean red pepper paste or BBQ sauce for variations.
To store, double the recipe and freeze portions for later use, allowing convenient reheating without loss of tenderness. Alternatively, ribs can be grilled after cooking if a caramelized exterior is desired.
Ingredients
- 4 tbsp beef stock
- 2 tbsp tamari soy sauce or regular soy sauce if not gluten-free
- 1.5 tbsp broad bean paste
- 1 tbsp dark brown sugar soft
- 1 tsp sesame oil
- 1 tsp garlic minced
- 1 tsp ginger minced
- 3 lb beef short ribs cut into thirds, 1.35kg
- sesame seeds chopped chives, chilli flakes etc, toasted, for garnish
Instructions
- Mix together the beef stock, soy sauce, broad bean paste, brown sugar, sesame oil, garlic and ginger and set aside.
- Add the beef ribs into the slow cooker insert and pour the Asian sauce over the ribs.
- Cover the slow cooker and cook on high for 3-4 hr or 7-8 on low.
- Serve with garnishes to your taste.
Notes
- Broad bean paste is commonly found in ethnic stores and online; it adds unique umami depth.
- Adding Korean red pepper paste (Gochujang) offers a spicy variation to the sauce.
- Ribs can be grilled after cooking for a crisp exterior or served as is for tender texture.
- Double the recipe to freeze portions for convenient future meals.
- To make BBQ ribs instead, substitute BBQ sauce for the broad bean paste and omit sesame oil.
- For more heat, add red pepper flakes or cayenne pepper according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 49g | 98% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 694mg | 29% |
| Potassium | 947mg | 20% |
| Sugar | 3g | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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