Crock Pot Orange Glazed Short Ribs
Fall-off-the-bone tender and bursting with zesty flavor, Crock Pot Orange Glazed Short Ribs are the ultimate comfort food with a gourmet twist. This easy slow-cooker recipe combines succulent beef short ribs with an irresistibly sticky orange glaze made from fresh orange juice, soy sauce, honey, and a hint of ginger. Searing the ribs before slow cooking locks in rich flavor, while the crock pot transforms them into a melt-in-your-mouth masterpiece over several hours. The sweet and tangy glaze, thickened to perfection, is the star of the dish, coating the ribs in a glossy finish. Garnished with fresh green onions and sesame seeds, this dish is as visually stunning as it is delicious. Ideal for cozy family dinners or special gatherings, these short ribs are sure to impress.
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Recipe Information
Ingredients
- 3 lbs beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup orange juice
- 0.25 cup soy sauce
- 0.25 cup honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp orange zest
- 1 tbsp cornstarch
- 2 tbsp water
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds
Instructions
Season the short ribs with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes on each side until browned. Transfer the ribs to the crock pot.
In a medium bowl, whisk together orange juice, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and orange zest to create the glaze.
Pour the glaze mixture over the short ribs in the crock pot, ensuring they are evenly coated.
Cover the crock pot and cook on low for 7 hours or on high for 4 hours, until the ribs are tender and easily pull apart with a fork.
Once the ribs are cooked, carefully transfer them to a serving platter and cover with foil to keep warm.
Pour the liquid from the crock pot into a saucepan and bring to a boil over medium-high heat.
In a small bowl, mix cornstarch and water to create a slurry. Gradually whisk the slurry into the boiling liquid and cook for 2-3 minutes until the sauce thickens.
Drizzle the thickened orange glaze over the short ribs.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 26.9 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1153 mg | 25% | |
*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.
