Chinese Five Spice Short Ribs Crock Pot
Transform your next dinner into a show-stopping feast with these Chinese Five Spice Short Ribs crafted effortlessly in a crock pot. This melt-in-your-mouth dish combines the deep, aromatic warmth of Chinese five-spice powder with savory soy sauce, sweet hoisin, and zesty rice vinegar to create a perfectly balanced flavor profile. Slow-cooked for hours until the tender beef falls off the bone, this recipe is infused with garlic, ginger, and a rich, umami-packed broth. Perfectly suited for busy days, this hands-off meal delivers restaurant-quality results with just 20 minutes of prep time. Serve these flavorful short ribs over steamed rice or noodles, finishing with freshly sliced green onions and toasted sesame seeds for an elegant touch. Whether you're aiming to impress guests or indulge in a cozy family dinner, this irresistible crock pot recipe is sure to be a hit.
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Recipe Information
Ingredients
- 3 lbs Beef short ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 1.5 tsp Chinese five-spice powder
- 1 tbsp Vegetable oil
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 0.5 cup Soy sauce
- 0.25 cup Hoisin sauce
- 2 tbsp Rice vinegar
- 2 tbsp Brown sugar
- 1 cup Beef broth
- 2 stalks Green onions, sliced (for garnish)
- 1 tbsp Toasted sesame seeds (for garnish)
Instructions
Season the beef short ribs generously on all sides with salt, black pepper, and Chinese five-spice powder.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, sear the short ribs on all sides until golden brown, about 2-3 minutes per side. Work in batches if necessary. Set the seared ribs aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
In a medium bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and beef broth.
Transfer the seared short ribs to the crock pot. Pour the soy sauce mixture over the ribs, ensuring they are mostly submerged.
Cover the crock pot with the lid and cook on low for 8 hours or until the short ribs are tender and falling off the bone.
Once cooked, carefully remove the short ribs from the crock pot and transfer them to a serving plate.
Optional: If you'd like to thicken the sauce, strain the liquid and transfer it to a small saucepan. Simmer over medium heat until slightly reduced, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken.
Serve the short ribs with steamed rice or noodles, drizzled with the sauce and garnished with sliced green onions and toasted sesame seeds.
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 17759 mg | 772% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 171.2 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 541 mg | 42% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4886 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
