Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on Time
28 Mins
Total Time
8 Hours 58 Mins
Serves 8

This saucy dish is worthy of a dinner party; just serve with a side of brown rice or rice noodles. Cola is the secret ingredient, yielding a luscious sauce with great body.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.

Step 2

Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

So delicious

March 21, 2016
Followed the recipe except I grated about 1/2 teas of orange rind, and substituted Samuel Majah (found at Trader Joes). This was delicious. The sauce is very different and delicious. We will do this one often.

Family Favorite

January 10, 2016
Easy and delicious! This has become a family favorite and can get everything ready the night before so you can come home from work to a fabulous meal! Thanks for sharing. Vicki Jenkins


July 30, 2015
This was a big hit for us!  We served it over brown rice, and the kids even ate the vegetables.  We used 1 tbs of sriracha for the sambel oelek.  Having stove top both before and after the slow cooker seemed like a lot of work for a slow cooker meal, but it was very good.

Emz101's Review

August 07, 2014
Ick this was so spicy I could barely eat it without chugging down water with each bite. As someone who has never cooked beef short ribs I was so disappointed, after cooking the ribs were 90% bone and fat and barely any meat. Maybe in other places beef short ribs are different but I will be deleting this recipe as soon as I am done the review.

daneanp's Review

June 29, 2014
Yum! We served this over jasmine rice and it was a great combo. Definitely a weekend meal with all the pre-prep.

stryker520's Review

June 27, 2014
Love this recipe. I made it in the oven instead of slow cooker. Turned out perfect

ccbanana's Review

April 30, 2014
Great recipe. I followed it to a tee except for the sambal oelek, which my Whole Foods didn't carry, so I had to sub sriratcha. Flavors were great and my family all loved this. I served with potato gratin and broccoli salad. Next time I think I'd add a bit more spices, as mine was very brothy despite simmering for 30 mins.

jeanc66's Review

December 31, 2013
I've made this twice and just had it for dinner tonight. I made it w/ Mashed Potato's. Just Awesome.

Gretchgg's Review

December 24, 2013
Followed the recipe just how it was written and wouldn't change a thing. The cilantro is a nice touch and should not be dismissed. I served this dish with a 1/4 cup of brown jasmine rice.

JanAlyssa's Review

December 12, 2013
Pretty darn good! I ended up keeping these in the slow cooker on low for longer, and it wasn't a problem. I halved the recipe, subbed snap peas for snow peas, omitted star anise and sambal oelek, and it was still very flavorful - I used tons of garlic. I'd make it again - next time I might 4 ribs but the full amount of sauce, since by the time the carrots had cooked, there was very little left. I think more cooking liquid would also help the braising process. I would leave out the orange rind next time - a little too strong. Served it with mashed sweet potatoes. Great for a cold night!