Slow Cooker Sticky Asian Beef Short Ribs

These Slow Cooker Sticky Asian Beef Short Ribs are one of those recipes that feels really special but is largely hands off. Rich, glossy, fall-off-the-bone tender meat in a thick sticky sauce that honestly tastes like your favourite takeaway. Everyone at our place loves this one.

The sauce builds all day while it cooks, and then you spend about 15 minutes at the end reducing it down into the rich sticky sauce. That final step is what makes the dish, so please don’t skip it.

Short ribs are one of those cuts that genuinely love a long, slow cook. The meat becomes incredibly tender, the fat renders down into the sauce. The slow cooker does all of that work while you get on with your day.

The sauce reduction at the end is what pulls it all together. It only takes about 15 minutes on the stovetop and it is absolutely worth it. That is when it goes from a thin braising liquid to the thick, glossy coating that makes this dish so good.

What You Need

The sauce comes together from mostly pantry staples, soy sauce, brown sugar, honey, hoisin and oyster sauce form the backbone, with fresh garlic and ginger doing a lot of the heavy lifting on flavour. Rice vinegar or a squeeze of lime goes in right at the end rather than during the cook, this is common in my recipes, as it elevates the flavour a lot.

The star anise and five spice are optional but genuinely worth including if you have them. They add a subtle warmth that pushes the sauce closer to something you would get from a really good restaurant.

For the protein, you are looking for beef short ribs, a well-marbled, flavourful cut that is made for low and slow cooking. They are more widely available than you might think. Most supermarkets carry them, and any good butcher will have them. Full details on what to look for are just below.

A Note on Choosing Your Ribs

Bone-in short ribs are what you want here. They hold their shape during the long cook and give the sauce that deep, rich flavour that makes this dish so good. Look for ribs with good marbling as this keeps the meat tender all the way through.

If your ribs are on the larger side, cut them down so they can sit in a single layer in your slow cooker. This makes a real difference to how evenly they cook.

How I Make Slow Cooker Sticky Asian Beef Short Ribs

Step 1 — Pat dry and brown the ribs

Pat the ribs dry with paper towels first. This helps them colour properly rather than steam.

Heat the oil in a large frying pan over high heat and brown the ribs in batches until well coloured on all sides. Take your time here and get them really deeply browned. I know it feels like an extra step but this is where so much of the final flavour comes from. Transfer to the slow cooker once done.

Step 2 — Make the sauce

In a bowl, combine the soy sauce, brown sugar, honey, garlic, ginger, hoisin sauce, vinegar, oyster sauce and sesame oil. Give it a good stir to combine, then pour it over the ribs. Add the star anise and five spice if you are using them.

The sauce will look quite thin at this stage and that is completely normal, it all comes together beautifully at the end.

Step 3 — Slow cook

Cover and cook on LOW for 7 to 8 hours, or HIGH for 4 to 5 hours, until the meat is very tender and just pulling away from the bone. Your whole house is going to smell absolutely incredible.

Step 4 — Reduce the sauce (do not skip this!)

Do not rush this part. Carefully remove the ribs and any star anise and set aside. Let the sauce sit for 10 to 15 minutes so the fat rises to the surface, then skim off as much as you can with a large spoon. A gentle blot with paper towel gets any remaining oil off the top.

Transfer the sauce to a saucepan and bring to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until it is reduced, glossy and lightly sticky. If it still feels a little thin after that time, just simmer it a few minutes longer rather than reaching for a thickener. You usually won’t need cornflour if you give it enough time.

Step 5 — Finish and serve

Return the ribs to the sauce and gently turn them to coat. Stir through the vinegar or lime juice and half the spring onions. It is a small thing but it makes the whole dish taste brighter.

If you wish, place the ribs under the grill for 5 to 8 minutes until lightly caramelised, then spoon the sauce back over the top.

Serve over mashed potato or steamed rice with plenty of sauce spooned over, and finish with the remaining spring onions and a light scattering of toasted sesame seeds.

Can I Make These Ahead?

Yes, and they are honestly even better the next day. The flavour develops overnight and they reheat really well on the stovetop or in the microwave. If the sauce has thickened up too much in the fridge, just add a small splash of water and stir it through as it heats.

To store: allow to cool, remove the bones, then keep the meat and sauce together in an airtight container in the fridge for up to 3 days. They also freeze really well in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Good to Know Before You Start

Can I skip browning the ribs? You can, but the flavour really won’t be as deep. It is worth the extra 10 minutes if you have it.

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

What should I serve these with? We love them over creamy mashed potato which soaks up all that gorgeous sauce. Steamed rice works just as well. Something fresh on the side is lovely too, steamed bok choy, broccolini or a simple cucumber salad all balance the richness really nicely.

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 Beef & Broccoli
• Slow Cooker Sweet & Sour Chicken
• Sticky Asian Meatballs

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.

If you’re not already, be sure to follow me on Pinterest for more slow cooker inspiration and delicious recipes.

Happy cooking!

Anna xo