Short ribs – I could write love songs about short ribs. When made correctly, short ribs are the most tender, decadent dish out there. I never used to make them because I thought it would be a ton of work with no pay out. Turns out you just have to pour some liquid over them and let them cook for half a day (during which time, you can actually do other things you need to do). These Teriyaki Short Ribs let the slow cooker do all the work so you can take all the credit. They are fall-off-the-bone tender with subtle asian flavors – perfect for a romantic date-night dinner or a family feast.
Ugh, just posting that picture made me hungry again. So, first thing’s first, you should use only bone-in short ribs. I’m sure you can use boneless, but the marrow from the bones really helps flavor your liquid for an amazing gravy. And I don’t want you to miss out on that. Secondly, you do need to take the time to brown the outside of the ribs. If you remember, I’m not a big fan of dirtying a second pan, but in this case it’s worth it. Also, I did receive a slow cooker with a browning setting, so I actually don’t have to dirty a second pan! You should really get one of those, it’s a life changer if you’re into slow cooking.
Here’s those delicious Teriyaki Short Ribs from another angle. Short Ribs take to a lot of different braising liquids. I’ve always loved using red wine and beef broth, super classic, and killer over mashed potatoes. This time, I wanted something a bit more unique. So I whipped up a huge batch of a teriyaki inspired sauce. Instead of cooking it and thickening it ahead of time, I let it braise the short ribs and then thicken a bit after all that meaty flavor was infused in there too.
Fine, just one more super close-up. Here, you can see the meat literally starting to fall apart. You can leave all the knives in the block on this one. The bones should slide out nice and easy – and that’s how you know it’s done. I wish I could say I had the patience to serve this so elegantly throughout the week. However, I ended up tearing these pieces up with my bare hands, mixing them back into the liquid and just having Teriyaki Short Rib stew over fried rice – it was amazing that way (just doesn’t photograph real well). And bonus, this is even better the next day!
- 5 pounds bone-in short ribs
- 1/4 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Canola oil
- 1 large onion (largely diced)
- 3 medium carrots (largely diced)
- 1 cup low sodium soy sauce
- 1 cup beef stock
- 1/3 cup brown sugar (lightly packed)
- 2 tablespoons honey
- 4 cloves fresh garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon crushed red pepper flakes
- Another 1/2-1 cup beef stock to bring liquid to top of short ribs (if necessary)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 teaspoons sesame seeds
- 4 scallions (thinly sliced)
Mix flour, garlic powder and salt in a shallow dish or Ziploc bag. Add short ribs and dredge until thinly coated.
Heat canola oil in skillet over medium-high heat. Brown all sides of the short ribs (1-2 minutes each side) and then transfer to slow cooker.
Meanwhile, combine soy sauce, stock, sugar, honey, garlic, ginger, and red pepper flakes into a small bowl.
Add veggies to the skillet and cook for 2 minutes, pour in the sauce to scrape up the browned bits from the skillet. Pour veggies and sauce over short ribs in slow cooker. Cover and cook on low for 8-10 hours*. You’ll know they’re done when you tug on a bone and it starts to pull away from the meat.
Remove short ribs and cover. Skim off any fat** that has accumulated at the top of the slow cooker.
In a small bowl, whisk cornstarch and water until smooth. Pour into slow cooker, mix until combined, cover and cook on high for 30 additional minutes until sauce has thickened. Add back short ribs until heated through.
Garnish with sesame seeds and scallions.
*I prefer the low and slow for short ribs. However, if you don't have the time, you could cook on high for 4-5 hours.
**Since short ribs are just as good the next day, you can refrigerate the ribs and sauce separately. Then scrape off the fat that hardens on the top of the sauce, return it to slow cooker or stovetop to heat up. Then just add the cornstarch slurry and continue from there. Throw back in the meat and cook until it’s all heated up.
For 1/6th dish (1-2 short ribs): Calories 696 ~ Total Fat 34 g ~ Saturated Fat 13 g ~ Trans Fat 0 g ~ Cholesterol 147 mg ~ Sodium 2092 mg ~ Potassium 685 mg ~ Total Carbohydrate 41 g ~ Dietary Fiber 2 g ~ Sugars 24 g ~ Protein 56 g