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Crockpot Asian Short Ribs

A Delicacy Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

7 hours, 30 minutes


4 people


  • 1 Tablespoon grated fresh ginger
  • 2 cloves garlic, peeled and smashed
  • 1/4 cup rice vinegar
  • 1/3 cup brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 8 beef short ribs (about 4 lbs.)
  • 4 medium carrots, peeled and halved crosswise
  • 1 small green cabbage (about 1 lb.), quartered
  • 2 Tablespoons cornstarch
  • 1 Tablespoon Roasted Japanese Sesame Oil
  • 4 scallions (thinly sliced), optional
  • 1 Tablespoon sesame seeds


  • In a 4-6 quart crockpot, combine the soy sauce, brown sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
  • Cook, covered, on high for 5-6 hours (or on low for 7-8 hours), until meat is tender and pulls away from the bone easily.
  • Toast sesame seeds in small non-stick frying pan and set aside.
  • Transfer the cabbage, short ribs, and carrots to plates. Skim the fat from the cooking liquid and discard.
  • If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 Tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2-3 minutes. Stir in Roasted Japanese Sesame Oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions if you are using.
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