Short Ribs in the Crock Pot

Here’s a simple slow cooker recipe for Asian-style short ribs to serve with stir-fried Asian greens or rice — or both. If you like, add a good pinch of five-spice powder to the black-bean mixture; if you don’t have any, don’t worry — it is delicious without it. Five-spice powder is a combination of ground cinnamon, fennel seed, cloves, star anise and Sichuan peppercorns.

If you have any leftovers, make a quick soup. Heat beef broth with some sliced carrots and diced onion.
When the vegetables are tender, add the leftover greens, meat and sauce.

Yield: 6 servings


  • 4 pounds beef short ribs
  • 1/4 c finely chopped shallots
  • 1 tsp minced fresh ginger
  • 1/4 tsp red pepper flakes
  • 3 tbsp black bean sauce with garlic. See note.
  • 2 tbsp sake or vodka
  • 1/2 tsp cracked peppercorns
  • Juice of 1 orange with the zest.
  • 2 Green onions, sliced, trimmed.

Note: black bean sauce is sold in Asian markets or in Asian specialty section in supermarkets.


  1. Position broiler rack 6- 7 inches from broiler element. Broil ribs on both sides, turning once, until well browned, about 10 minutes per side. Drain on paper towels.
    Separate ribs if in strips. Place in slow cooker.
  2. In bowl, combine all remaining ingredients except green onion. Spoon over short ribs and toss to combine. Cover and cook on low setting for 10-12 hours or on high setting for 5- 6 hours, or until meat is tender and falling off the bone.
  3. Serve ribs and sauce over cooked rice or sautéed Asian mustard greens. Garnish with finely chopped green onions.


  1. I browned the meat on my gas grill. Be careful though. There is a lot of fat on the meat and that means fire. You may want to turn off the gas before you open up the grill.
  2. “The meat falls off the bone” It seems to me that phrase was used in some TV/Radio ads. I Googled the phrase and got a ton of hits.
  3. Hot and Sour. The sauce is a real nice combination of hot and sweet.
  4. No leftovers here.
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