The colder months often call for warm, hearty meals that simmer slowly, filling your home with inviting aromas and promising a comforting dinner without constant attention. My slow cooker, once eyed with suspicion as a potential kitchen gadget relegated to the back of the cupboard, has become an indispensable friend during the season’s chill. It’s truly a game-changer for transforming tough cuts of meat into unbelievably tender, flavorful dishes, and these Asian Style Short Ribs are a prime example.

Throughout the seemingly endless stream of chilly days, my trusty slow cooker has consistently delivered warm, comforting, and house-filling aromas. The anticipation of lifting the lid at the end of a long day, revealing a beautifully cooked meal, has been a welcome diversion, keeping cabin fever at bay.

While not every slow cooker experiment has been a resounding success (my quest for the perfect slow cooker lasagna, for instance, ended with noodles far too soft for my liking), many dishes have earned a permanent spot in my recipe rotation. A delightful Ratatouille, a hearty Mushroom Barley Soup, and especially this incredible recipe for Asian Style Short Ribs, adapted from Brigit Binns’ The New Slow Cooker (Williams-Sonoma), have all proven to be winners.

Unlocking Deep Flavor: The Secret to Perfect Slow Cooker Short Ribs

Brigit Binns’ approach to these Asian Style Short Ribs elevates them beyond a simple slow cooker meal. Her secret lies in a crucial preliminary step: browning the short ribs under the broiler before they even enter the slow cooker. This isn’t just about aesthetics; it’s a technique that profoundly deepens the flavor profile of the entire dish.

Broiling achieves several fantastic things. First, the intense heat caramelizes the exterior of the meat, creating a rich, complex flavor that simply can’t be developed through slow cooking alone. This Maillard reaction is key to building an incredible base. Second, as the ribs brown, they release flavorful drippings onto the baking sheet, which are then incorporated into the braising liquid, enhancing the eventual sauce. And let’s not forget the intoxicating aroma of toasted Chinese five-spice powder as it hits the hot broiler – it’s a treat in itself, promising the deliciousness to come.

Once beautifully browned and coated in a savory-sweet marinade of Hoisin, ketchup, rice wine vinegar, soy sauce, fish sauce, honey, onion, ginger, and garlic, the short ribs are nestled into the slow cooker. There, over the next seven to eight hours, magic happens. The low, slow heat gently breaks down the connective tissues in the beef, transforming what was once a tough cut into incredibly tender, moist meat that literally falls off the bone with the slightest nudge. The flavors from the braising liquid permeate every fiber, resulting in a deeply satisfying and aromatic dish.

The Perfect Counterpoint: Fresh Daikon and Carrot Salad

One of the most brilliant aspects of Binns’ slow cooker philosophy is the emphasis on brightening the flavors of slow-cooked food upon plating. The richness and depth achieved through long braising can sometimes benefit from a fresh, vibrant contrast. This simple yet effective notion is often overlooked in many slow cooker recipes, but it’s what elevates a “good” dish to a truly “delicious” and memorable meal.

For these Asian Style Short Ribs, Binns recommends a crisp Daikon (Asian radish) and Carrot Salad, dressed with a light and tangy peanut vinaigrette. This salad is a revelation! Its crunchy texture and bright, slightly peppery notes cut through the inherent richness of the braised short ribs beautifully. The refreshing acidity of the vinaigrette, combined with the fresh vegetables and cilantro, creates a harmonious balance that makes each bite exciting.

Serving the tender short ribs alongside this vibrant salad transforms the entire dining experience. It’s the kind of meal that makes you forget about the snow piling up outside and simply enjoy the deliciousness in front of you. This thoughtful pairing is not just about taste; it also adds a lovely visual appeal and a satisfying textural contrast, making it a truly restaurant-worthy dish you can easily create at home.

With an entire cookbook of slow cooker recipes still waiting to be explored, including tantalizing options like Orange-Braised Pork, I might almost be okay with the latest weather models predicting another significant snow event. Almost. But with meals this comforting and easy to prepare, winter doesn’t seem quite so daunting. These Asian Style Slow Cooker Short Ribs are more than just a recipe; they’re an invitation to savor slow-cooked perfection and a testament to the power of thoughtful flavor pairings.

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5 from 2 votes

Asian Style Short Ribs with Daikon Salad

by
Amanda Biddle

These Asian Style Short Ribs are braised in the slow cooker until the meat is fall-apart tender and infused with classic Asian flavors. Serve them with a crunchy Daikon salad for an easy and impressive winter meal.

Adapted from Brigit Binns, The New Slow Cooker (Williams-Sonoma)

Prep Time:

10 minutes

Cook Time:

8 hours
20 minutes

Total Time:

8 hours
30 minutes

Servings:

4
servings

Ingredients

For the Short Ribs:

• 3 pounds beef short ribs , English cut*
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon Chinese five-spice powder
• ¼ cup Hoisin sauce
• ¼ cup ketchup
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Asian fish sauce
• 1 tablespoon honey
• 1 small yellow onion , chopped
• 1 tablespoon peeled and minced fresh ginger
• 5 garlic cloves , peeled and smashed
• 2 tablespoons chopped roasted peanuts

For the Daikon Salad:

• 1 large daikon , approx. 3/4 pound, peeled
• 2 large carrots , peeled
• 1 shallot , minced
• ½ cup chopped fresh cilantro
• 3 tablespoons peanut oil
• 1 tablespoon rice wine vinegar

Instructions

Make the Short Ribs

• Trim the short ribs of excess fat. Season the ribs on all sides with the salt, pepper, and five-spice powder.
• Preheat your oven’s broiler and place rack in upper-middle position. Line a rimmed baking sheet with foil. Place a wire rack on the lined sheet and arrange short ribs in a single layer. Broil 8-10 minutes on each side, turning when browned and sizzling.
• Combine Hoisin, ketchup, rice wine vinegar, soy sauce, fish sauce, honey, onion, ginger and garlic in the insert of a slow cooker. Add the broiled ribs, and toss gently until ribs are coated with braising liquid on all sides. If arranging ribs in more than one layer, place thicker cuts at the bottom. Cover the slow cooker and cook on LOW until the meat is tender, 7-8 hours.
• Remove short ribs from the slow cooker and transfer to a serving platter. Tent with foil to keep warm. Skim braising liquid of fat (or strain in a gravy separator). Pour a few tablespoons of the sauce over the short ribs and serve immediately, topped with Daikon-Carrot Salad and chopped peanuts.

Make the Daikon-Carrot Salad

• Shred daikon and carrots on the large holes of a box grater. Place daikon in a fine-mesh strainer set over a bowl and drain for 10-15 minutes to remove excess liquid. Discard liquid and toss drained daikon carrots, shallot, and cilantro in a bowl. Set aside.
• In a small bowl or measuring cup, whisk together peanut oil and 1 tablespoon of rice wine vinegar. When ready to serve, pour over salad and toss to combine. Season to taste with salt.

Notes

*English-cut are the shorter, fatter-looking short ribs you’ll find in the butcher case (as compared to “flanken-cut,” which are longer and flatter.)

Nutrition Estimate

Calories: 1220kcal |
Carbohydrates: 29g |
Protein: 40g |
Fat: 103g |
Saturated Fat: 41g |
Cholesterol: 189mg |
Sodium: 2037mg |
Potassium: 1105mg |
Fiber: 4g |
Sugar: 17g |
Vitamin A: 5305IU |
Vitamin C: 25.5mg |
Calcium: 85mg |
Iron: 5.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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