Best 7 Asian Slow Cooked Short Ribs Recipes

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Indulge in the tantalizing flavors of Asian Slow-Cooked Short Ribs, a symphony of sweet, savory, and aromatic notes that will leave your taste buds dancing. These tender, fall-off-the-bone short ribs are lovingly braised in a rich and flavorful sauce, infusing every bite with a burst of umami. The article unveils two delectable variations of this Asian culinary masterpiece: a classic soy-based sauce and an exotic tamarind-infused sauce. Both recipes promise an explosion of flavors that will transport you to the bustling streets of Asia. Join us on this culinary journey as we explore the secrets behind these irresistible dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN SLOW-COOKED SHORT RIBS



Asian Slow-Cooked Short Ribs image

After a long day of sledding, the aroma of these beautiful short ribs says welcome home. Warm and comforting, they make a worthy low-maintenance dinner. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 12

1 can (28 ounces) stewed tomatoes
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili garlic sauce
2 bay leaves
1 teaspoon pepper
1/2 teaspoon salt
8 bone-in beef short ribs (about 4 pounds)
Hot cooked rice, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Add short ribs; cook, covered, on low until meat is tender, 6-8 hours. Discard bay leaves. If desired, serve with rice.

Nutrition Facts : Calories 466 calories, Fat 21g fat (9g saturated fat), Cholesterol 110mg cholesterol, Sodium 1338mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 39g protein.

SLOW-COOKER ASIAN SHORT RIBS



Slow-Cooker Asian Short Ribs image

My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup honey
1/4 cup lemon juice
3 tablespoons hoisin sauce
1 tablespoon ground ginger
2 garlic cloves, minced
4 pounds bone-in beef short ribs
Optional: Hot cooked ramen noodles, sesame seeds, julienned green onions and carrots, sliced cucumber, radish, mushrooms and red chili pepper

Steps:

  • In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.

Nutrition Facts : Calories 460 calories, Fat 15g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 1706mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 0 fiber), Protein 27g protein.

SLOW COOKER ASIAN BEEF SHORT RIBS



Slow Cooker Asian Beef Short Ribs image

Make Asian beef short ribs in a slow cooker. This recipe, perfect for frozen beef, results in ribs that are super tender with a nice glaze.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 8h5m

Number Of Ingredients 5

3 to 4 lbs. beef short ribs
1/2 cup firmly packed light brown sugar
1/2 cup soy sauce
2 tbsp.​ chili garlic sauce (such as Lee Kum Kee)
1/4 cup water

Steps:

  • Gather the ingredients.
  • Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.
  • Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.

Nutrition Facts : Calories 588 kcal, Carbohydrate 17 g, Cholesterol 177 mg, Fiber 0 g, Protein 42 g, SaturatedFat 18 g, Sodium 1458 mg, Sugar 15 g, Fat 39 g, ServingSize 3 to 4 pounds (4 servings), UnsaturatedFat 0 g

SLOW COOKER ASIAN SHORT RIBS



Slow Cooker Asian Short Ribs image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 6

Number Of Ingredients 14

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

  • Season short ribs with salt and pepper on both sides.
  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g

SLOW COOKER ASIAN BBQ RIBS



Slow Cooker Asian BBQ Ribs image

Who knew that you could make fall-off-the bone ribs in a slow cooker? They are awesome, especially slathered with this tangy Asian BBQ sauce. Let them cook for several hours, then throw them on the grill or under the broiler to finish them off.

Provided by Kelsey Nixon

Categories     main-dish

Time 5h45m

Yield 6 servings

Number Of Ingredients 12

1/4 cup sesame oil
2 tablespoons chopped fresh ginger
4 cloves garlic, chopped
1 bunch green onions, white and green parts, chopped
1 cup brown sugar
1/2 cup chili sauce
1/2 cup low-sodium soy sauce
1/3 cup rice wine vinegar
1/4 cup honey
2 large racks pork baby back ribs (4 to 5 pounds)
Salt and pepper
1 tablespoon cornstarch

Steps:

  • Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool.
  • Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
  • Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs.

MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS



Make-Ahead Slow-Cooker Asian Beef Short Ribs image

These short ribs were born to braise, and fortunately, that's what the slow cooker does best! Get your Asian flavor fix with this yummy, filling short rib rice bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20h45m

Yield 8

Number Of Ingredients 18

1 tablespoon vegetable oil
3 lb beef short ribs, cut into individual ribs
1/3 cup soy sauce
1/3 cup packed brown sugar
1/3 cup hoisin sauce
1/3 cup chili garlic sauce
2 tablespoons Dijon mustard
1 bulb garlic, cloves peeled
2-inch piece of gingerroot, peeled and roughly chopped
1/2 cup rice vinegar
1/4 cup granulated sugar
2 teaspoons soy sauce
1 English (hothouse) cucumber, halved crosswise, shaved with vegetable peeler down to seeds
3 carrots, peeled, then shaved with vegetable peeler
4 cups hot cooked white rice
1/2 cup chopped fresh cilantro leaves, if desired
1/2 cup thinly sliced green onions, if desired
8 lime wedges, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook ribs in two batches, fattiest side down first, on all sides 2 to 3 minutes per side, until browned. Transfer to plate; cool 15 minutes. Discard fat and pan drippings. Transfer ribs to labeled 1-gallon freezer bag. Pour 1/3 cup soy sauce over ribs and seal bag, pressing out as much air as possible. Lay flat and freeze up to 3 months.
  • Meanwhile, in medium bowl, whisk brown sugar, hoisin sauce, chili garlic sauce and mustard. Stir in garlic and gingerroot. Transfer to labeled airtight freezer container; seal well. Freeze up to 3 months.
  • Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed.
  • Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours.
  • Meanwhile, in medium bowl, whisk vinegar, granulated sugar and 2 teaspoons soy sauce. Stir in cucumber and carrots. Cover and refrigerate at least 1 hour but no longer than 3 hours; drain.
  • Transfer short ribs to cutting board. Transfer 1/2 cup braising liquid to medium bowl. Remove bones and any pieces of fat from short ribs and discard. Shred meat with two forks, and transfer to bowl with reserved liquid. Discard remaining cooking liquid.
  • Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 18 g, TransFat 0 g

REAL SIMPLE SLOW-COOKER ASIAN SHORT RIBS



Real Simple Slow-Cooker Asian Short Ribs image

This is another of Real Simple's wonderful recipes ! The taste was so good, and I am looking forward to trying it again. Maybe next time with a different cut of beef. Recipe came together easy and I could not believe how wonderful the house smelled while this was cooking ! The brown sugar I used was a blend from Splenda and the rice vinegar I have is "flavored". NOTE: I keep fresh ginger in the freezer so that I will have it ready when I find a recipe that calls for it - it grates easily and then goes right back in the freezer for next time.

Provided by lesliecoy

Categories     Meat

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup soy sauce, reduced salt
1/3 cup brown sugar (Splenda)
1/4 cup rice vinegar
2 garlic cloves, peeled and smashed
1 tablespoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage, quartered (about 1 pound)
2 tablespoons cornstarch
1 tablespoon sesame oil
4 scallions, thinly sliced (optional)

Steps:

  • In slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
  • Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours, until the meat is tender and easily pulls away from the bone.
  • Transfer the cabbage, short ribs, and carrots to serving platter and place in a warm oven.
  • With a large spoon or ladle, skim the fat from the cooking liquid and discard. If you have time, at this point place the cooking liquid in the freezer to chill and the fat will rise, making it easier to remove.
  • Turn the slow-cooker to high setting. In a small bowl whisk together the cornstarch with 1 tablespoon of water until smooth. Add a little of the liquid from the bottom of the slow-cooker to the mixture and slowly whisk into the cooking liquid. Whisk until thickened and stir in sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

Nutrition Facts : Calories 209.9, Fat 3.8, SaturatedFat 0.6, Sodium 2091.2, Carbohydrate 40.6, Fiber 6.6, Sugar 27.1, Protein 6.8

Tips:

  • Choose the right cut of short ribs: Look for short ribs that are well-marbled with fat, as this will help keep them moist during the cooking process.
  • Brown the short ribs before braising: This will help develop flavor and color.
  • Use a flavorful braising liquid: The braising liquid is what will give the short ribs their flavor, so be sure to use a liquid that is packed with flavor. Some good options include beef broth, red wine, soy sauce, and rice vinegar.
  • Cook the short ribs until they are fall-off-the-bone tender: This will typically take at least 2 hours, but it may take longer depending on the cut of short ribs you are using.
  • Serve the short ribs with your favorite sides: Some good options include mashed potatoes, rice, or roasted vegetables.

Conclusion:

Asian slow-cooked short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your short ribs turn out tender, flavorful, and fall-off-the-bone delicious.

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