Spicy Soy Glazed Short Ribs Slow Cooker
Indulge in the rich, savory perfection of Spicy Soy Glazed Short Ribs cooked low and slow for melt-in-your-mouth tenderness. This slow cooker recipe combines the bold flavors of soy sauce, honey, sesame oil, and sriracha, balanced with aromatic ginger and garlic, to create a sticky, flavorful glaze that clings to every bite. Searing the bone-in beef short ribs before slow cooking locks in a deep, caramelized crust, while the long simmer ensures the meat is fall-off-the-bone tender. Finished with a glossy soy glaze and garnished with sesame seeds and green onions, these ribs are as stunning to serve as they are delicious to eat. Perfect with steamed rice or creamy mashed potatoes, this recipe offers an irresistible fusion of sweet, savory, and spicy flavors for a satisfying dinner.
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Recipe Information
Ingredients
- 3 pounds Bone-in beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Soy sauce
- 0.25 cup Honey
- 3 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Sriracha
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame seeds, for garnish
- 2 stalks Green onions, thinly sliced
Instructions
Season the beef short ribs with salt and black pepper on all sides.
In a large skillet, heat vegetable oil over medium-high heat. Sear the short ribs for 2–3 minutes on each side until browned. Transfer the ribs to the slow cooker.
In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, and brown sugar until well combined.
Pour the sauce mixture over the short ribs in the slow cooker, ensuring they are evenly coated.
Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and falling off the bone.
Once cooked, carefully remove the short ribs from the slow cooker and set aside. Skim any excess fat from the surface of the cooking liquid.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the cooking liquid in the slow cooker.
Turn the slow cooker to high and let the sauce cook for an additional 15–20 minutes until it thickens into a glaze.
Return the short ribs to the slow cooker to coat them in the glaze, allowing them to warm back up for 5–10 minutes.
Serve the short ribs with the glaze drizzled over the top. Garnish with sesame seeds and sliced green onions. Pair with steamed rice or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.5 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 999 mg | 21% | |
*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.
