Asian Short Ribs In The Crockpot

Prep Time
Cook Time
4h 20m
Ready In

Recipe: #30655

October 14, 2018

"This is a yummy recipe which I threw together after looking at similar recipes. Serve over Rice . Cooker 4-6 hours on high or 6-10 hours on low. The ribs should be tender, falling apart but not burnt. Add more beef broth if needed and turn the ribs occasionally."

Original recipe yields 4 servings


  • Serving Size: 1 (569.7 g)
  • Calories 1398.9
  • Total Fat - 101.3 g
  • Saturated Fat - 33.6 g
  • Cholesterol - 217.7 mg
  • Sodium - 1722.4 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 37.8 g
  • Protein - 68 g
  • Calcium - 126.4 mg
  • Iron - 8.9 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.4 mg

Step 1

Place the flour and everglades seasoning in a ziplock back, shake the short ribs in the bag-remove the coated ribs and set aside.

Step 2

Slice onion and crush garlic-set aside.

Step 3

Preheat the cooking oil in a large nonstick pan, over medium high heat - brown the ribs on all sides - removed the ribs and place in the crockpot.

Step 4

In the same pan, brown the onions, then add the garlic - pour this over the ribs.

Step 5

In the same pan, deglaze with sake, boiling until the alcohol smell is gone, pour over the ribs.

Step 6

Whisk the beef broth, honey, soy sauce, chili paste, sesame oil and chili garlic sauce together, pour over the ribs.

Step 7

Cook until tender and falling off the bone- taste the sauce ans seaon with salt and pepper if needed.

Step 8

Optional - de-fat the sauce by placing in a turkey de-fatter cup with spout, and pour off the grease.

Tips & Variations

No special items needed.