Slow Cooker Asian Short Ribs
Prep time
Cook time
Total time
Recipe type: Main Dish, Slow Cooker
Serves: 4 servings
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • ¼ cup rice vinegar
  • 2 tsp (2 cloves) minced garlic
  • 2 Tbsp sweet chili sauce
  • 1 tsp sriracha
  • 4 boneless beef short ribs (about 1-1/2 lbs)
  • 2 Tbsp cornstarch
  • 1 Tbsp sesame oil
  • 4 scallions, sliced (optional)
  • Toasted sesame seeds (optional)
  • White or brown rice (optional)
  1. In a medium bowl, combine soy sauce, brown sugar, rice vinegar, garlic, sweet chili sauce, and sriracha. Pour into slow cooker.
  2. Add short ribs and stir to combine. Cook on high for 5 to 6 hours or on low for 7 to 8 hours until meat is tender.
  3. Remove meat from slow cooker and pour cooking juices into a medium skillet.
  4. In a small bowl, combine the cornstarch with 1 Tbsp water until smooth. Add to cooking juices in skillet and bring mixture to a boil over medium-high heat, stirring constantly, until thickened.
  5. Serve short ribs over rice and drizzle with sauce. Sprinkle with scallions and toasted sesame seeds. Enjoy!
Recipe by Simple, Sweet & Savory at