Crock Pot Short Ribs with Hoisin Black Beans
Indulge in the rich, melt-in-your-mouth flavor of Crock Pot Short Ribs with Hoisin Black Beans, an effortless yet gourmet take on slow-cooked beef. Tender short ribs are seared to golden perfection, then simmered in a fragrant sauce of hoisin, soy, and ginger, infusing each bite with bold, savory sweetness. The addition of hearty black beans—cooked in the same luscious gravy—adds an earthy depth to the dish, making it as comforting as it is flavorful. Perfectly suited for cozy family dinners or meal prep, this crock pot recipe requires only 20 minutes of prep before letting the slow cooker do all the work. Serve over fluffy steamed rice and top with sliced green onions and sesame seeds for an elegant finishing touch. It's the ultimate one-pot recipe that's sure to impress! Keywords: Crock Pot Short Ribs, Hoisin Black Beans, slow cooker recipe, tender beef, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 pounds Beef short ribs
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, sliced
- 3 cloves Garlic, minced
- 0.5 cup Hoisin sauce
- 1 cup Low-sodium beef broth
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Ground ginger
- 2 cups Canned black beans, drained and rinsed
- 2 pieces Green onions, sliced
- 1 tablespoon Sesame seeds (optional)
Instructions
Season the short ribs on all sides with salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side until deeply browned. Transfer browned ribs to the crock pot.
In the same skillet, add the sliced onions and sauté for 3–4 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic mixture to the crock pot.
In a small bowl, whisk together hoisin sauce, beef broth, soy sauce, rice vinegar, and ground ginger. Pour the mixture over the ribs in the crock pot.
Cover the crock pot and cook on low for 8 hours, or until the short ribs are tender and falling off the bone.
During the last 30 minutes of cooking, stir in the black beans to allow them to heat through and absorb some of the sauce flavors.
Once done, taste the sauce and adjust seasoning if needed with additional salt or soy sauce.
Serve the short ribs and black beans over steamed rice or alongside a vegetable stir-fry. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 12504 mg | 544% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 131.5 g | ||
| Protein | 206.0 g | 412% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 595 mg | 46% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4475 mg | 95% | |
*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.
