Best 5 Slow Cooker Asian Short Ribs Recipes
Indulge in the tantalizing flavors of Asian cuisine with these delectable slow-cooker short rib recipes. These dishes combine the richness of short ribs with aromatic Asian spices, creating a symphony of flavors that will tantalize your taste buds. From the classic Chinese braised short ribs to the spicy Korean gochujang short ribs, each recipe offers a unique culinary adventure. Embark on a culinary journey through Asia with these mouthwatering slow-cooker short rib recipes, perfect for any occasion.
**Recipes:**
* **Chinese Braised Short Ribs:**
Experience the timeless flavors of Chinese cuisine with this classic slow-cooker short rib recipe. Braised in a savory sauce made with soy sauce, Shaoxing wine, ginger, and star anise, these fall-off-the-bone short ribs are pure bliss.
* **Korean Gochujang Short Ribs:**
Get ready for a spicy and flavorful Korean feast with these gochujang short ribs. Coated in a vibrant sauce made with gochujang (Korean chili paste), gochugaru (Korean chili powder), and honey, these short ribs pack a punch that will leave you craving more.
* **Vietnamese Lemongrass Short Ribs:**
Transport yourself to the streets of Vietnam with these aromatic lemongrass short ribs. Infused with the vibrant flavors of lemongrass, ginger, and fish sauce, these short ribs are a perfect blend of sweet, sour, and savory.
* **Thai Massaman Short Ribs:**
Escape to the exotic flavors of Thailand with this slow-cooker massaman short rib recipe. Simmered in a rich and creamy coconut curry sauce infused with spices like cumin, coriander, and cardamom, these short ribs are a true culinary delight.
* **Japanese Teriyaki Short Ribs:**
Savor the sweet and savory flavors of Japan with these teriyaki short ribs. Coated in a luscious sauce made with soy sauce, mirin, and sake, these short ribs are a perfect balance of sweet and savory, with a hint of umami.
SLOW COOKER ASIAN SHORT RIBS
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
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 SHORT RIBS
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
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.
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS
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
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
WHOLE30® ASIAN SLOW COOKER BRAISED SHORT RIBS
Short ribs are well worth the investment; in this recipe, they are fall-off-the-bone tender, slightly sweet, and even paleo friendly! Serve over cauliflower rice.
Provided by Angela Sackett Superhotmama
Categories World Cuisine Recipes Asian
Time 6h15m
Yield 6
Number Of Ingredients 16
Steps:
- Season short ribs liberally on all sides with sea salt and cracked black pepper.
- Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick.
- Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid.
- Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 17.2 g, Cholesterol 77.7 mg, Fat 39.6 g, Fiber 2.9 g, Protein 19.8 g, SaturatedFat 18.7 g, Sodium 1059.1 mg, Sugar 4.8 g
MAKE-AHEAD SLOW-COOKER ASIAN BEEF SHORT RIBS RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 20
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. 2 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. 3 Thaw ribs and sauce 12 to 24 hours in refrigerator until completely thawed. 4 Pour ribs and sauce into 3 1/2- or 4-quart slow cooker. Cover and cook on Low heat setting 8 to 9 hours. 5 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. 6 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. 7 Divide rice among 8 bowls. Divide shredded beef and marinated vegetables among bowls of rice. Top with remaining ingredients.
Tips:
- Choose the right short ribs: Look for short ribs that are well-marbled with fat, as this will help keep them moist and flavorful during cooking.
- Brown the short ribs before slow cooking: This will help develop their flavor and create a nice crust.
- Use a flavorful Asian-inspired marinade: The marinade should contain a variety of spices and herbs, such as ginger, garlic, soy sauce, and brown sugar.
- Cook the short ribs on low heat for a long period of time: This will allow the meat to become fall-off-the-bone tender.
- Serve the short ribs with rice, noodles, or vegetables: This will create a complete and satisfying meal.
Conclusion:
Slow cooker Asian short ribs are a delicious and easy-to-make meal that is perfect for a busy weeknight. The short ribs are marinated in a flavorful Asian-inspired sauce and then cooked on low heat for a long period of time, resulting in fall-off-the-bone tender meat. Serve the short ribs with rice, noodles, or vegetables for a complete and satisfying meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
