ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Short Ribs

Photo: Marcus Nilsson
Prep time 20 mins
Other time 7 hrs, 10 mins
Yield Makes 4 servings
These Asian short ribs get their great flavor by slow-cooking in a mixture of soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper.

Ingredients

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

Nutrition Information

  • calories 831
  • caloriesfromfat 45 %
  • protein 70 g
  • carbohydrate 41 g
  • sugars 27 g
  • fiber 6 g
  • fat 42 g
  • satfat 17 g
  • sodium 985 mg
  • cholesterol 196 mg

How to Make It

  1. In a 4- to 6-quart 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 plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

    If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

    *Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.