Sweet & Simple Slow Cooker Asian Beef Short Ribs

I love using my slow cooker anytime, but especially during the holidays. It makes creating dinner so simple. And these Slow Cooker Asian Beef Short Ribs are beyond simple!   There’s no searing required and no extra pan to wash. This is the perfect recipe when you are craving your favorite sticky Thai-style beef, but don’t want to order carry-out! 

These tender Beef Short Ribs are slow cooked with shallots in a sweet and savory chili sauce, and by the time they finish cooking, the meat should be falling off the bone.  We enjoy beef short ribs anytime of the year, but these seem especially appropriate for the holiday season. 

And when you add the fresh red and green garnishes, these beef short ribs make such a festive holiday meal.  The pomegranate arils are a surprisingly superb complement to the beef with their juicy pop of flavor, while the fresh cilantro and green onions round out the classic red and green on your plate.  Note, I highly suggest you don’t skip the garnishes -they really take this dish to the next level!

We served these spicy, sweet, and tender ribs over microwave jasmine rice with steamed broccoli to complete an almost effortless holiday meal!

Sweet & Simple Slow Cooker Asian Beef Short Ribs

Recipe by Kathy DickenCourse: DinnerCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking Time

4-5

Hours

The perfect recipe when you are craving your favorite sticky Thai-style beef, but don’t want to order carry-out! 

Ingredients

• 4 pounds bone-in beef short ribs (1 lb./person)

• Black pepper

• 4 shallots, halved

• 2 inches fresh ginger, peeled & sliced

• 2-3 teaspoons Chinese 5 spice (recipe below)

• 1 cup pomegranate juice

• 1/3 cup soy sauce

• 1/3 cup sweet chili sauce

• 1/2 cup chopped green onions

• 1 cups cilantro leaves, chopped

• 1 cup pomegranate seeds (or dried cranberries)

• 1 tablespoons toasted sesame seeds (optional)

• Chinese 5 Spice

• 1 tablespoon fennel seeds

• 3 star anise

• ¾ teaspoon whole cloves

• 1 ½ teaspoons black peppercorns

• 1 tablespoon cinnamon

Directions

• First, if making your own, combine all Chinese 5 Spice ingredients in a spice grinder until finely ground.
• In the bowl of the slow cooker, season the short ribs with pepper. Add the shallots, ginger, and sprinkle with Chinese 5 spice. Pour over the pomegranate juice, soy sauce, and sweet chili sauce. Cover and cook on Low for 4-5 hours.
• Use a measuring cup to skim any excess grease from the top of the sauce and discard. Keep the slow cooker on Warm.
• In a bowl, mix the chopped cilantro, green onions, and sesame seeds. Serve ribs & sauce spooned over rice, and top with herb mixture and pomegranate arils.

Notes

• Chinese 5 Spice seasoning is widely available in the baking/seasoning aisle of your grocery, or you can easily make your own.  Sweet Chili sauce can also be found in the International aisle of most grocery stores.