Community Pick
Crock Pot Asian-Style Short Ribs
- Ready In:
- 8hrs 25mins
- Ingredients:
- 12
- Serves:
-
3-4
ingredients
- 3 lbs short rib of beef (8)
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon ground cayenne pepper
- 4 tablespoons cooking oil
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1⁄2 cup soy sauce
- 1⁄4 cup dry sherry or 1/4 cup sake
- 1⁄4 cup brown sugar
- 1 teaspoon five-spice powder
- 1 tablespoon grated fresh ginger
directions
- Place flour, black pepper, and cayenne pepper in a plastic bag.
- Dredge ribs in flour mixture.
- Brown ribs in oil in a large skillet.
- Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
- Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
- Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
- Discard cooking liquid and vegetables.
- Serve meat with rice.
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Reviews
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I think this is very tasty and a great surprising twist on short ribs! That is, I really wouldn't think of the Asian style used with short ribs. Very tender and good flavor. Extremely easy to make and had all of the ingredients except the five spice. Now I will search for other recipes to use it with! Thanks for a great and different crock pot recipe!
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Very, very tender...in fact the most tender ribs I've ever eaten from a crockpot. Although I was worried that there wasn't enough liquid, the ribs turned out delicious and browned. I used country pork ribs, as I cannot get short beef ribs here, and made half the recipe. Using High heat, ribs were "falling off the bone" tender in under 4 hours. There was very little juice left in the crockpot, but I believe cooking them in so little liquid made them even better than cooking them in lots of liquid. The liquid would make a good basting sauce for the grill. next time I may add even a little more brown sugar. Good recipe!
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Terrific ribs. I brought all the ingredients to my brother's lakehouse. Your directions were easy to follow and after I got everything in the crockpot, we got to enjoy our day on the lake. We came back to the most delicious smell and the meat was very tender. I could taste the asian spices but it wasn't too strong. I served with rice, like you suggested. We had a great meal with very little effort. Thanks.
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Tweaks
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This was delicious!! I used rice vinegar instead of sherry or sake. Mine was cooked within 5 hours but that may be because my crockpot is a small one. I did not discard the liquid and vegetable. I had them over my rice along with the meat. It was very good that way. I will definitely be making this again. Great recipe...definitely a winner.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com