Crock Pot Orange-Glazed Short Ribs

"A great way to have dinner ready when you get home."
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Ready In:
8hrs 10mins


  • 2 12 lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
  • 1 large orange
  • 1 cup prepared thick baste and glaze teriyaki sauce
  • 12 cup water
  • 2 garlic cloves, crushed
  • 12 teaspoon pepper
  • 2 teaspoons cornstarch, dissolved in
  • 1 tablespoon water
  • 1 teaspoon dark sesame oil
  • toasted slivered almonds (optional) or sesame seeds (optional)


  • With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
  • Squeeze 1/2 cup juice from orange; cover and refrigerate.
  • In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
  • In crock pot, place beef short ribs.
  • Pour teriyaki mixture over short ribs.
  • Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
  • (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
  • To make glaze, strain cooking liquid; skim fat.
  • In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
  • Bring to a boil; cook and stir 1 minute until thickened.

Questions & Replies

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  1. Fantastic. Came home from work to a wonderfully smelling house! I got a pot of rice going and finished the last couple of steps in just minutes and a delicious dinner was on the table. I made as is, though I didn't have quite enough teriyaki sauce and substituted tempera dipping sauce! It worked, this is wonderful. Thanks Dancer, I'll definitely be making this again.
  2. This had a great rich oriental flavor, A couple of substitutions: 2tbsp of orange zest intsead of the peel, and I used 1/2 cup of commercial orange juice. For what it's worth, the teriyaki sauce I used is Yoshinoya's. I think that this recipe would also work for pork, like boneless ribs,
  3. Very good ribs - we used short ribs with bones but the same cooking time and they were very tender and fell off the bone. Thanks for sharing!



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