Crockpot Asian Short Ribs & Rice

Time: 8 – 10 hours

Music Selection: Jess Glynne – Right Here


1 cup soy sauce

1 cup beef broth

½ cup brown sugar

6 cloves garlic (or 1 Tbsp minced)

2 Tbsp grated fresh ginger

2 tsp sesame oil

2 Tsp crushed red pepper flakes

5 – 6 lbs bone in beef short ribs

4 Tbsp cornstarch plus 6 Tbsp water, mixed well

2 Tbsp chopped green onion for garnish

2 Tbsp toasted sesame seeds for garnish

Serve with: hot steamed rice, sautéed bok choy or Asian Baby Bok Choy, fried mushrooms and/or roasted yam chunks


Mix soy sauce, broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes. Pour in crockpot.

Add in the ribs and cover with sauce.

Cover the crockpot and cook on low for 8 – 10 hours. Remove ribs and if you like them a bit crispy, broil them or grill them on a BBQ. Then set them aside on a plate.

In small bowl, mix cornstarch and water, whisk into hot sauce left in crockpot (leave on high) until sauce thickens (or you can do this in a pot on the stove).

In a bowl, put some hot rice. Top with beef and some sauce;

then garnish with green onions and sesame seeds.

Also serve with roasted yam chunks, sriracha sauce and sautéed or Asian baby bok choy.

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