Asian Braised Short Ribs

junio 27, 2015

Serve this slow-cooker dish with steamed rice or a Asian noodles tossed with a splash of sesame oil.
[timer length=480]480 Minutes[/timer]

  • Prep: 30 mins
  • Cook: 8 hrs
  • 30 mins

    8 hrs

    8 hrs 30 mins

  • Productos: 4 Servings


Heat sesame oil over medium-high heat in large non-stick skillet. Brown short ribs on all sides and place in slow cooker. Top with vegetables.

Add broth to skillet; cook over medium-high heat, stirring to remove any brown bits from bottom of pan. Stir in hoisin sauce, soy sauce, vinegar, chili sauce, garlic, and Worcestershire; pour over beef and vegetables in slow cooker.

Cook, covered on LOW for 7 to 8 hours or until beef is fork-tender. Transfer short ribs and vegetables to platter; keep warm.

Skim any oil from the top of sauce and discard. Pour sauce into saucepan and bring to a boil. Mix cornstarch and water together; gradually stir into sauce and bring to boil. Heat, stirring occasionally over medium-high heat until sauce is thickened. Drizzle sauce over ribs and vegetables.

Tip: You can slow-cook on HIGH setting for 4 hours if necessary.


1 tbsp (15 mL) sesame oil

2 lb (0.91 kg) Beef Short Ribs

1 large red onion, sliced

1 large carrot, sliced

2 stalks celery, sliced

1 cup (250 mL) whole shiitake mushrooms

1 cup (250 mL) whole baby corn

2 cups (500 mL) baby bok choy

1 carton (900 mL) sodium reduced beef broth

½ cup (125 mL) hoisin sauce

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) rice wine vinegar

2 tbsp (30 mL) chili garlic sauce (or splash of Sriracha or sambal oelek hot sauce)

1 tbsp (15 mL) chopped cloves garlic

1 tsp (5 mL) Worcestershire sauce

¼ cup (50 mL) corn starch

2 tbsp (30 mL) cold water