Foodie: Slow-Cooker Ribs

Sunday Funday would not be complete without Slow Cooker ribs to spice up the week ahead. This meal is perfect for a family looking to eat something outside the norm or even for celebrating a special occasion with loved ones. This meal is particularly satisfying and in this recipe you are guaranteed to have a fall-off-the-bone tender and insanely flavorful meal. The sauce can make anything taste good.

We also hear it goes very well with creamy mashed potatoes.



5 lb. bone-in beef short ribs, cut crosswise into 2-inch pieces 

Kosher salt

Freshly ground black pepper

1/2 c. low sodium soy sauce

1/2 c. water

1/4 c. light brown sugar

1/4 c. rice wine vinegar 

2 tsp. sesame oil

1 tsp. crush red pepper flakes (optional )

3 Carrots, medium, peeled and chopped into thirds

1 yellow onion, large, sliced into 1/2 inch wedges 

5 cloves garlic, crushed  

1 1/2 inch piece ginger, thinly sliced  

Toasted sesame seeds, for serving

 2 green onions, thinly sliced, for serving 

Cooked short grain white rice, for serving 


  1. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to slow cooker and pour off all but 3 tablespoons drippings from pot.
  2. Meanwhile, whisk soy sauce, water, brown sugar, rice wine vinegar, sesame oil and red pepper flakes.
  3. Add carrots and onions to pan, and cook, mixing occasionally until browned. Add garlic and ginger and brown until fragrant, 1 minute more. Remove from heat and deglaze with reserved soy sauce mixture, scraping up any brown bits from the bottom. Pour this mixture into the slow cooker. 
  4. Cover slow cooker and cook on low for 9 to 10 hours, or on high for 4 to 5 hours, or until the meat is very tender and falling off the bone. 
  5. Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.

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