Description
These Asian Beef Short Ribs are slow-cooked to tender perfection with a fragrant blend of Chinese 5-Spice, star anise, cinnamon, and a savory hoisin sauce. Seared first for a deep caramelized crust, the ribs are then simmered in a slow cooker to absorb rich flavors, resulting in a delightful dish perfect for serving over steamed rice, mashed potatoes, or noodles. Garnished with fresh cilantro and sesame seeds, this recipe offers a comforting yet exotic meal that’s ideal for family dinners or special occasions.
Ingredients
Beef Short Ribs
- 2 Tbsp avocado oil
- 3 to 4 lbs bone-in beef short ribs
- Sea salt and black pepper, to taste
Aromatics & Spices
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger, peeled and grated
- 1 ½ tsp Chinese 5-Spice powder
- 1 cinnamon stick
- 2 star anise pods
Liquid Ingredients
- 2 cups low-sodium beef broth
- ½ cup hoisin sauce
- 3 Tbsp liquid aminos or low-sodium soy sauce
- 1 Tbsp brown sugar or pure maple syrup
To Serve & Garnish
- Steamed white rice, brown rice, or mashed potatoes
- Fresh cilantro, chopped
- Sesame seeds
Instructions
- Prepare Short Ribs: Remove the short ribs from packaging and pat dry with paper towels to remove any excess moisture. Season both sides generously with sea salt and black pepper.
- Sear the Short Ribs: Heat the avocado oil in a large 12-inch skillet over high heat until sizzling hot. Add the short ribs in a single layer and sear for 3 minutes on one side. Flip and sear the other side for 2 to 3 minutes until a golden brown crust forms. Transfer the ribs to the bottom of the slow cooker. Sear in batches if necessary. Leave excess fat in the skillet for flavor.
- Sauté Aromatics: Place the skillet back on medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until it softens. Stir in minced garlic, grated ginger, and Chinese 5-Spice powder. Continue cooking for an additional 3 to 4 minutes, stirring occasionally to release the spices’ aroma.
- Combine Ingredients in Slow Cooker: Pour the sautéed onion mixture over the seared ribs in the slow cooker. Add the cinnamon stick and star anise pods for enhanced flavor.
- Prepare Sauce: In a large measuring cup or bowl, whisk together the beef broth, hoisin sauce, liquid aminos or soy sauce, and brown sugar or maple syrup until well combined.
- Add Sauce to Slow Cooker: Pour the sauce mixture over the ribs in the slow cooker. It’s acceptable if the ribs are not fully submerged in the liquid.
- Slow Cook: Cover with the lid and cook on High for 4 to 5 hours or on Low for 7 to 9 hours, until the ribs are tender and flavorful.
- Serve: Serve the beef short ribs over steamed white rice, brown rice, or mashed potatoes. Spoon the cooking juices over the dish for extra taste. Optional gravy can be made separately if desired.
- Garnish and Enjoy: Garnish with fresh chopped cilantro, sesame seeds, green onions, lime wedges, and sliced red chilis for a vibrant presentation and added flavor.
Notes
- Searing the ribs before slow cooking adds depth of flavor through caramelization.
- If you prefer, you can use low-sodium soy sauce instead of liquid aminos for seasoning.
- Adjust the sweetness by using either brown sugar or pure maple syrup according to your preference.
- The ribs can be cooked on low heat overnight for a more tender finish.
- For gravy, strain juices and thicken with a cornstarch slurry on the stovetop.
- Serve with a variety of sides such as noodles or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 to 9 hours (depending on slow cooker setting)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
