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Slow Cooker Asian Short Ribs
- 4 pounds beef short ribs, cut into 3- to 4-inch pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon safflower oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice wine vinegar
- 2 tablespoons finely diced peeled fresh ginger
- 4 cloves garlic, minced, minced
- 4 scallions, thinly sliced
- 1 cup cilantro leaves, roughly chopped
- 1 tablespoon toasted sesame seeds
- 1 thinly sliced serrano pepper, divided
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat.
Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Transfer ribs to a 7-quart slow cooker.
In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs.
over and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter and cover with foil (you can serve them with or without the bones).
Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat.
Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.
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- 4 pounds beef short ribs, cut into 3- to 4-inch pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon safflower oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 3 tablespoons gochujang
- 2 tablespoons rice wine vinegar
- 2 tablespoons finely diced peeled fresh ginger
- 4 cloves garlic, minced, minced
- 4 scallions, thinly sliced
- 1 cup cilantro leaves, roughly chopped
- 1 tablespoon toasted sesame seeds
- 1 thinly sliced serrano pepper, divided