Tender, fall-off-the-bone beef short ribs slow-cooked in a savory-sweet Pacific-inspired sauce with soy, ketchup, and brown sugar. Easy to prepare, this dish is perfect for a comforting family dinner. Ready in 8 hours with minimal effort.
YIELD
4 servingsPREP
15 minCOOK
8 hrsREADY
8 hrsChef Tips
- Browning is Key: Broiling the ribs before slow cooking removes excess fat and adds a caramelized depth of flavor. Don’t skip this step!
- Fat Management: After cooking, the sauce may have some fat on the surface. Use a spoon or fat separator to remove it for a cleaner presentation.
- Check Rib Size: Ensure the ribs are cut into uniform 2–3-inch pieces for even cooking. If they’re too large, they may not fit well in the slow cooker or cook unevenly.
- Tamari vs. Soy Sauce: Tamari adds a richer, less salty flavor, but regular soy sauce works fine. Use low-sodium soy sauce if you’re watching salt intake.
- Make Ahead: Prepare the ribs and sauce the night before, refrigerate, and start the slow cooker in the morning for an effortless dinner.
Optional Variations
- Spicy Kick: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce for a spicy twist.
- Asian Flair: Incorporate 1 tablespoon grated fresh ginger and 1 teaspoon sesame oil into the sauce for a more pronounced Asian-inspired flavor.
- Sweet and Tangy: Replace brown sugar with honey or add 1 tablespoon pineapple juice for a tropical note.
- Oven Method: If you don’t have a slow cooker, braise the ribs in a covered Dutch oven at 275°F (135°C) for 3–4 hours, checking for tenderness.
Potential Pitfalls to Avoid
- Skipping the Broiling Step: Failing to brown the ribs can result in a greasy dish, as short ribs have a high fat content.
- Overcrowding the Slow Cooker: Ensure the ribs fit in a single layer or are loosely stacked to allow even cooking and sauce distribution.
- Sauce Consistency: If the sauce is too thin after cooking, simmer it in a saucepan over medium heat for 5–10 minutes to thicken before serving.
Ingredients
Directions
- Prepare the Ribs:
- Preheat your oven’s broiler to high. Place the short ribs on a broiler pan or a wire rack set over a baking sheet.
- Broil the ribs for 4–5 minutes per side, until well-browned and excess fat is rendered. This step enhances flavor and reduces greasiness. Transfer the ribs to the slow cooker.
- Make the Sauce:
- In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until soft and golden.
- Stir in the ketchup, tamari soy sauce, apple cider vinegar, and brown sugar. Cook for 2–3 minutes, stirring constantly, until the mixture is smooth and slightly thickened.
- Slow Cook:
- Pour the sauce over the ribs in the slow cooker, ensuring the ribs are evenly coated.
- Cover and cook on LOW for 8 hours, or until the ribs are tender and the meat easily pulls away from the bone.
- Serve:
- Carefully transfer the ribs to a serving platter. Skim excess fat from the sauce in the slow cooker, if desired, and spoon the sauce over the ribs.
- Serve hot with steamed rice, mashed potatoes, or roasted vegetables to soak up the flavorful sauce.
Comments
