asian short ribs

These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in an Instant Pot, Slow Cooker or the oven. 

NOTE: The cook time for this recipe varies depending on whether you choose to cook your short ribs in an Instant Pot, Slow Cooker, or in the Oven.

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Asian Short Ribs {Slow Cooker OR Oven Braised}

salt sea salt

soy sauce (*If you are pre-salting the meat, use low-sodium soy sauce.)

dark brown sugar

ginger,

tbsp toasted sesame oil

tbsp chili garlic sauce

cornstarch (Optional,

Add the soy sauce, broth, brown sugar, ginger,...

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.

Too cook the short ribs in an Instant...

Too 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...

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:...

To cook the short ribs in the oven: Preheat oven to 325. 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...

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.

Strain the cooking liquid into a bowl; discard...

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...

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...

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.

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Asian Short Ribs {Slow Cooker OR Ov...

Top 1 asian short ribs recipes from across the web

The most viewed asian short ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Short Ribs {Slow Cooker OR Ov...

The most viewed asian short ribs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine