Recipe Detail

Asian Short Ribs - slow cooker or oven braised

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Number of Servings:


  1. 3 - to 4 short ribs bone-in
  2. - kosher salt or coarse ground sea salt
  3. 1 cups - soy sauce (if pre-salting the meat, use low-sodium soy sauce)
  4. 2 1/2 cups - chicken or vegetable broth (or water)
  5. 2/3 cups - dark brown sugar
  6. 1 - piece of ginger (3 inches) peeled and chopped
  7. 4 tablespoons - toasted sesame oil
  8. 6 tablespoons - chili garlic sauce
  9. 2 tablespoons - cornstarch optional, for thickening


Pre-salt the short ribs (optional, but recommended): Lay the short ribs out on plate or in a baking dish. Sprinkle them lightly on all sides with salt. Cover and place in the refrigerator for up to 24 hours.

Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of an Instant Pot, Slow Cooker, OR a heavy bottom saucepan with a lid (preferably a Dutch oven), OR a ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.

To cook the short ribs in an Instant Pot: Close the lid and choose the manual high pressure function set to high. Cook the short ribs for 45 minutes, followed by a 10 – 15 minute natural release.

To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it’s falling off the bone, about 4-5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.

To cook the short ribs in the oven: Preheat oven to 325 degrees F. Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.

If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.

To turn the cooking liquid into a sauce:
Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.

To thicken the sauce with cornstarch: Add the cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the strained cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-10 minutes, until the sauce is thick and has reduced slightly. (If, after 10 minutes of cooking, the sauce isn't as thick as you like, add about 1/2 cup of sauce to another tablespoon of cornstarch and whisk back into the saucepan. OR, just continue to simmer for another 5 to 10 minutes. The sauce will continue to reduce and thicken the longer you allow it to simmer.

To thicken the sauce by reducing it (without cornstarch): Add the strained cooking liquid to a heavy bottom saucepan and set it over medium high heat. Reduce heat to medium and let simmer, stirring frequently, until the sauce has reduced to the desired consistency. This should take between 10 and 20 minutes.

Why does this recipe call for chicken or vegetable stock instead of beef stock?
For the most part, I find the flavor of prepared beef stock to be considerably lower quality than chicken or vegetable stock. Therefore, even in beef recipes, I prefer to use chicken or vegetable - or just plain water. Of course, if you have some homemade beef stock, use that.


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