Name: Slow Cooker Sticky Asian Beef Shortribs
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 5
Cuisine: Asian-inspired
Ingredients: 1.5–2 kg beef short ribs; 1 tablespoon oil; ⅓ cup soy sauce; ¼ cup brown sugar; 2–3 tablespoons honey; 4 cloves garlic, crushed; 1 tablespoon fresh ginger, finely grated; 3 tablespoons hoisin sauce; 2 tablespoons rice vinegar (or apple cider vinegar); 1 tablespoon oyster sauce; ½ teaspoon sesame oil; 1 star anise; ½ teaspoon Chinese five spice; 1–2 teaspoons rice vinegar or a squeeze of lime, to taste; 2–3 tablespoons spring onions, finely sliced; Toasted sesame seeds

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These Slow Cooker Sticky Asian Beef Short Ribs are rich, glossy and full of flavour, with meat that falls straight off the bone.

The sauce builds slowly as it cooks, then finishes into that thick, sticky coating you’d expect from a takeaway. It feels a bit indulgent, but it’s mostly hands-off.

slow cooker sticky asian short ribs with rich gravy over mashed potato

Getting that rich, sticky sauce

Short ribs release a lot of liquid as they cook, so the sauce always looks quite thin at first.

This part happens at the end. Once the ribs are removed, the sauce is reduced on the stovetop until it turns glossy and lightly sticky. If it still feels thin, simmer it a few minutes longer rather than adding thickener.

Letting the sauce sit before reducing so you can skim the fat makes a noticeable difference. You end up with a cleaner flavour and a sauce that coats the meat properly.

plates of sticky asian beef short ribs over mashed potato

Choosing and preparing your short ribs

Bone-in short ribs are ideal here. They hold their shape during cooking and give you that rich, deep flavour in the sauce. Look for ribs with good marbling, as this keeps the meat tender during the long cook.

Browning them properly at the start matters. Take your time and let them colour well on all sides. That’s where a lot of the final depth comes from.

If your ribs are especially large, cut them into smaller pieces so they fit in a single layer in the slow cooker

Balancing sweet, salty and savoury

This sauce leans on soy, brown sugar and honey, with hoisin and oyster sauce adding depth. It should lean savoury with a gentle sweetness.

Once reduced, taste it before serving. A small splash of rice vinegar or lime juice at the end sharpens everything and stops it feeling heavy. If it tastes flat, it usually just needs that final lift.

Finishing for that glossy, coated result

After reducing, the sauce should coat the back of a spoon and feel lightly sticky. Return the ribs to the sauce and turn them gently so they’re fully coated.

For a slightly caramelised edge, a quick finish under the grill works well. It’s optional, but it gives a nice contrast to the soft meat and sticky glaze.

slow cooked beef shortribs with rich asian style gravy

How to Make Slow Cooker Sticky Asian Beef Short Ribs

Step 1: Brown the ribs well in a hot pan until deeply coloured, then transfer to the slow cooker.

Step 2: Mix the sauce ingredients together and pour over the ribs, adding any optional spices.

pouring sauce over shortribs before cooking

Step 3: Cook on LOW until the meat is very tender and pulling away from the bone.

Step 4: Remove the ribs, skim the fat, then simmer the sauce until glossy and lightly sticky.

If you enjoy this style of rich, slow-cooked dish, my Slow Cooker Honey Soy Chicken is a great lighter option with similar flavours, and Slow Cooker Beef Ragu is another lovely choice when you want something extra rich & tender.

You might also like:

Slow Cooker Devilled Sausages
Slow Cooker Sweet & Sour Chicken
Sticky Asian Meatballs

Helpful Tips Before You Start

Can I skip browning the ribs?
You can, but the flavour won’t be as deep. It’s worth the extra step if you have time.

Do I have to reduce the sauce?
Yes, this is what gives you the sticky finish. Without it, the sauce will be quite thin.

Can I make this ahead?
Yes. The flavour develops further overnight and reheats very well.

What should I serve it with?
Rice or mashed potato both work well, with something fresh on the side to balance the richness.

Slow Cooker Sticky Asian Beef Shortribs

Yield: 5

Prep Time: 30 minutes

Cook Time: 8 hours

Additional Time: 15 minutes

Total Time: 8 hours 45 minutes

Rich, sticky slow cooker beef short ribs with a glossy Asian-style sauce. Tender, flavourful and perfect for an easy but impressive dinner.

Ingredients

1.5–2 kg beef short ribs
1 tablespoon oil

Sauce

⅓ cup soy sauce
¼ cup brown sugar
2–3 tablespoons honey
4 cloves garlic, crushed
1 tablespoon fresh ginger, finely grated
3 tablespoons hoisin sauce
2 tablespoons rice vinegar (or apple cider vinegar)
1 tablespoon oyster sauce
½ teaspoon sesame oil

Optional extras (for extra depth)

1 star anise
½ teaspoon Chinese five spice

To finish

1–2 teaspoons rice vinegar or a squeeze of lime, to taste
2–3 tablespoons spring onions, finely sliced

To serve

Toasted sesame seeds

Instructions

Pat the ribs dry with paper towels.
Heat the oil in a large frying pan over high heat. Brown the ribs in batches until well coloured on all sides. Take your time here, this step builds the flavour. Transfer the ribs to the slow cooker.
In a bowl, combine the soy sauce, brown sugar, honey, garlic, ginger, hoisin sauce, vinegar, oyster sauce and sesame oil. Stir well to combine.
Pour the sauce over the ribs. Add the star anise and five spice if using.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is very tender and pulling away from the bone.
Carefully remove the ribs and the star anise and set aside.
Let the sauce sit for 10–15 minutes so the fat rises to the surface. Skim off as much as you can using a large spoon, then gently blot the surface with a paper towel if needed to remove any remaining oil.
Transfer the sauce to a saucepan and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until reduced, glossy and lightly sticky.
If needed, stir in a small amount of cornflour slurry at the end, but this is usually not necessary once the sauce has reduced.
Return the ribs to the sauce and gently turn to coat.
Stir through the vinegar or lime juice and half the spring onions.
For an optional finish, place the ribs under the grill for 5–8 minutes until lightly caramelised, then spoon over the sauce.
Serve over mashed potato or rice, spooning plenty of sauce over the top, and finish with the remaining spring onions and a light sprinkling of toasted sesame seeds.
Allow to cool, then remove the bones and store the meat and sauce in an airtight container in the fridge for up to 3 days.
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stovetop or in the microwave until piping hot. If the sauce has thickened too much, add a splash of water to loosen and stir well.

Notes

Browning the ribs properly is the key to a rich, deep flavour, don’t rush this step.
Removing the excess fat before reducing the sauce makes a big difference to the final texture and flavour.
The sauce should be glossy and lightly sticky once reduced. If it still feels a little thin, simmer for a few minutes longer rather than adding more thickener.
A small amount of acidity at the end lifts the richness and balances the sweetness — adjust to taste.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 5gSaturated Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 310mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 1g

This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.

Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.

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Happy cooking!

Anna xo