This savory crockpot meal of Asian Short Ribs comes together in minutes and features tender, fall-off-the-bone beef short ribs in a flavorful cooking liquid of soy sauce, beef broth, garlic, fresh ginger, and sesame oil!
Place short ribs at the bottom of the slow cooker. In a medium bowl, whisk together soy sauce, beef broth, honey, ginger, garlic, and black pepper. Pour over ribs. Cover and cook on low for 8 hours (or high for 4 hours), or until beef is tender.
Remove ribs from cooking liquid. Skim and discard oil/melted fat from the top of the cooking liquid. Stir sesame oil into the cooking liquid and return ribs (*or rib meat; see notes below) to the slow cooker, reheating for a few minutes until warm.
Serve beef ribs and sauce over hot cooked rice or rice noodles. Garnish with chopped green onions and/or toasted sesame seeds, if desired.
Notes
If desired, instead of serving ribs whole, you may trim fat from ribs, remove meat from bone, cut into bite-sized pieces, and reheat in the cooking liquid before serving.
If you prefer a thickened sauce, you may pour cooking liquid in a small pot, bring to a simmer, stir a tablespoon of corn starch into a tablespoon of cool water to make a slurry, and then whisk slurry into simmering liquid and cook until just thickened.