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Slow-cooker short ribs braised in soy sauce, brown sugar, and rice vinegar until the meat pulls from the bone effortlessly. This hands-off method delivers restaurant-quality tenderness without the stovetop attention.
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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.
Meanwhile, whisk soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes.
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.
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.
Garnish short ribs with toasted sesame seeds and green onions. Spoon sauce over rice and serve.
Written automatically by CookOS, not by the creator.
Store in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months. Reheat in a 325°F oven covered with foil until heated through, about 20-25 minutes.
slow cooker (5-6 quart minimum) · heavy-bottomed skillet or Dutch oven (for browning)
Written automatically by CookOS, not by the creator.
6-8 hours on low heat until the meat is fork-tender and begins separating from the bone.
Yes, reduce cooking time to 3-4 hours on high, checking for doneness around the 3-hour mark to avoid overcooking.
Bone-in beef short ribs cut crosswise into 2-inch pieces provide maximum flavor and structural integrity during long cooking.
Yes, searing them in vegetable oil before slow cooking develops a flavorful crust and deepens the final sauce.
Yes, cook fully, cool, and refrigerate up to 3 days. Reheat gently in a 350°F oven or on the stovetop until warmed through.
