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Slow Cooker Sticky Asian Beef Short Ribs

Slow cooker sticky asian beef short ribs with a sweet-savory soy, ginger, and garlic glaze that turns thick and glossy. Braise bone-in short ribs on low until fork-tender, then simmer the remaining liquid with a cornstarch slurry for a spoonable coating.
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Prep Time 20 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef short ribs
  • 4 lb bone-in beef short ribs
seasoning
  • 0.25 Salt and black pepper, to taste
glaze
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 4 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sriracha (more to taste)
thickener
  • 2 tbsp cornstarch
  • 3 tbsp water
toppings and serving
  • 0.25 Sliced green onion and sesame seeds, for topping
  • 2 cup Steamed rice, for serving

Equipment

  • 1 Dutch oven

Method
 

Season and build the braise
  1. Season the bone-in beef short ribs with salt and black pepper, then place them in the slow cooker.
  2. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha until smooth and combined.
  3. Pour the sauce over the short ribs and toss gently to coat so the meat is evenly covered.
  4. Cover and cook on low for 8 hours, until the meat is fork-tender and the liquid looks deeply flavored.
Thicken the glaze
  1. Remove the short ribs, skim excess fat from the remaining liquid, and transfer the liquid to a saucepan.
  2. Whisk cornstarch and water together, then stir into the saucepan to combine smoothly.
  3. Simmer for 3–5 minutes, until the sauce thickens and turns glossy as it coats the back of a spoon.
Finish and serve
  1. Return the short ribs to the sauce, spooning the glaze over the top to coat generously.
  2. Serve the short ribs over steamed rice, topped with sliced green onion and sesame seeds.

Notes

For a cleaner, less greasy glaze, skim as much fat as possible before simmering—this helps the cornstarch thicken evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave and add a splash of water if it thickens too much. Freezing is yes for the braised ribs (freeze sauce and meat together), and thaw in the fridge before reheating. To make it gluten-free, use tamari instead of soy sauce.