Ingredients for Asian Style Short Ribs Crockpot
- 3-4 lbs beef short ribs
- 1/2 cup honey
- 1/4 cup tamari
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon Asian chili sauce
- 2 cloves garlic, minced
- 3/4 cup scallions, chopped (divided)
- 1 (10 ounce) package rice noodles
- 1 lime, cut into wedges
- 2 tablespoons rice vinegar
- 1 1/2 cups water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Style Short Ribs Crockpot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Style Short Ribs Crockpot
- Place short ribs in the slow cooker.
- In a medium bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 cloves minced garlic, 1 teaspoon grated ginger, 1/2 teaspoon red pepper flakes, 3/4 cup chopped scallions, and 1 1/2 cups water.
- Pour the sauce mixture over the short ribs in the slow cooker.
- Cover and cook on low for 7-8 hours, or on high for 3-4 hours, until the ribs are incredibly tender.
- Carefully transfer the short ribs to a cutting board. Remove the meat from the bones and shred with two forks.
- Skim excess fat from the cooking liquid in the slow cooker and reserve 1 cup of the flavorful juices.
- Cook noodles according to package directions. Drain.
- Toss the cooked noodles with 1 cup of the reserved short rib juices.
- Divide the noodles among 6 serving dishes. Top with the shredded short ribs, the remaining chopped scallions, lime wedges, and extra reserved juices for an extra burst of flavor.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
51g
Fat
179g
Carbs
21g
