Asian Short Ribs {Slow Cooker OR Oven Braised}

The Asian Short Rib Recipe I’m Obsessed With

These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in the slow cooker or in the oven. They are deliciously flavorful, coated in a rich, slightly sweet and spicy sauce, and versatile enough to eat on their own or add to a wide range of dishes.

I cannot get enough of these Asian Short Ribs. I’m serious. I simply can’t stop making them and adding the rich, crazy tender meat to rice bowls, pasta dishes, lasagna, nachos… everything. Here’s why:

• These short ribs are so tender that they literally melt in your mouth.
• They take about 5 minutes of work before you throw them in the slow cooker or in the oven and let them do their thing
• Cooking these short ribs will make your entire house smell so good that neighbors will be knocking on your door begging for a dinner invitation {Ok. That might not be a benefit.}
• You can eat them as is, or add the short rib meat to an endless number of dishes. {You’ll want to do this. Make extra.}
• The cooking liquid can be easily transformed into an incredibly flavorful sauce.

Cook Short Ribs in a Slow Cooker or Oven – It’s all good

Cooking short ribs in a slow cooker or in the oven results in the same deliciously tender meat. The only difference is in the length of cooking time.

For me, this decision is a matter of connivence. If I’m home all afternoon and want to start cooking the short ribs at 3pm so that they are ready to eat by 7pm, I’ll use the oven. If I’m not going to be home all day, I’ll put the short ribs in the slow cooker in the morning, set the timer, and know that they’ll be ready and waiting to eat later that evening.

Pre-salt the meat if you can

The value of pre-salting meat is a technique that was really brought home for me through reading Samin Nosrat’s fundamental book Salt, Fat, Acid, Heat. Salting meat in advance allows time for the salt to permeate throughout the meat, salting it from the inside out.

It really does make a difference. So, when possible, salt the short ribs the night before you want to cook them. It will result in short ribs that are even more flavorful and delicious.

Having said that, these short ribs are delicious even if you don’t pre-salt the meat. So, if you purchase short ribs right before you want to cook them, or if you simply forget to salt them in advance, don’t worry. Proceed with the recipe and you’ll still end up with gorgeously flavorful short ribs.

Making a sauce from the short rib cooking liquid

Serving these short ribs in a deliciously rich sauce is as easy as reducing the short rib cooking liquid. The recipe includes instructions for thickening the sauce with a bit of cornstarch or simply allowing it to cook down until it’s concentrated and thick.

The difference between the two methods depends on how much time you have and how much sauce you want to end up with. If you want quite a bit of sauce and you want to make it quickly, thickening it with cornstarch is the way to go. This recipe for Asian Short Rib Pasta with Mushrooms and Asparagus includes instructions for thickening the sauce with cornstarch to ensure plenty of sauce is available to coat all the noodles. The same is true for Asian Short Rib Lasagna.

For other recipes, like this one for Asian Short Rib Nachos, a smaller amount of more concentrated sauce is desirable. The same is true if you want to serve your short ribs as the main dish, perhaps with alongside some mashed potatoes or polenta, and a couple of spoonfuls of richly concentrated sauce.

Recipes that use Asian Short Ribs:

• Slow Cooker Short Rib Pasta with Asparagus and Mushrooms
• Asian Short Rib Rice and Veggie Bowls
• Asian Short Rib Nachos
• Black Eyed Peas with Andouille Sausage
• Asian Short Rib Fried Rice
• Asian Short Rib Lasagna

Used in this recipe:

If cooking short ribs in the oven, it’s important to use a pan or baking dish that has a heavy bottom and conducts heat well. I recommend using a dutch oven or heavy stoneware baking dish like these from Le Creuset.

If cooking short ribs in a slow cooker it’s nice to have one with a timer so you can set it and forget it, like this Slow Cooker from Cuisinart, which is what I use.

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Asian Short Ribs {Slow Cooker OR Oven Braised}

---

★★★★★

5 from 10 reviews

• Author: RebeccaBlackwell
• Total Time: 3 - 8 hours, depending on cooking method
• Yield: 4-6 servings

Print Recipe

Pin Recipe

Description

These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in the slow cooker or in the oven. They are deliciously flavorful, coated in a rich, slightly sweet and spicy sauce, and versatile enough to eat on their own or add to a wide range of dishes.

---

Ingredients

• 3–4 lbs short ribs, bone-in
• Kosher salt or coarse ground sea salt
• 1 & 1/3 cup soy sauce
• 2 cups chicken or vegetable broth
• 2/3 cup dark brown sugar
• 4 tbsp fresh ginger, grated
• 4 tbsp toasted sesame oil
• 6 tbsp chili garlic sauce
• 2 tbsp cornstarch (Optional, for thickening the cooking liquid into a sauce)

---

Instructions

Pre-salt the short ribs (optional, but recommended): Lay the short ribs out on plate or in a baking dish. Sprinkle them lightly on all sides with salt. Cover and place in the refrigerator for up to 24 hours.

1. Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of a slow cooker OR a heavy bottom saucepan with a lid (preferably a dutch oven) OR ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.
2. To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it’s falling off the bone, about 5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.
3. To cook the short ribs in the oven: Preheat oven to 325. Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it’s falling off the bone. If possible, stir the meat in the sauce halfway through cooking.
4. If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.

To turn the cooking liquid into a sauce:

1. Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove. 
2. To thicken the sauce with cornstarch: Add the cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the strained cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-10 minutes, until the sauce is thick and has reduced slightly. (If, after 10 minutes of cooking, the sauce isn’t as thick as you like, add about 1/2 cup of sauce to another tablespoon of cornstarch and whisk back into the saucepan. OR, just continue to simmer for another 5 to 10 minutes. The sauce will continue to reduce and thicken the longer you allow it to simmer.
3. To thicken the sauce by reducing it: Add the strained cooking liquid to a heavy bottom saucepan and set it over medium high heat. Reduce heat to medium and let simmer, stirring frequently, until the sauce has reduced to the desired consistency. This should take between 10 and 20 minutes.

---