Slow Cooker Spicy Asian Beef Short Ribs

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Slow Cooker Spicy Asian Beef Short Ribs – This easy, perfectly salty and spicy beef short ribs recipe is made in your slow cooker!

How to Make Slow Cooker Spicy Asian Beef Short Ribs

It seems totally fitting that I whipped out my slow cooker this week. It’s getting cooler here in Wisconsin with temperatures falling fast. I, personally, love it. Bring on the cold weather!

I also absolutely love the smell when you walk into your kitchen if you have something cooking in your slow cooker. There’s nothing like it. And I especially love slow cooking beef because it just falls apart and practically melts in your mouth. So flavorful and so amazing. I mean, come on, just look at this!

Your kitchen will smell heavenly with this slow cooker SPICY Asian Beef Short Ribs dish! With just 5 ingredients, plus salt and pepper, you've got to try this!

THE BEST SLOW COOKER SPICY ASIAN BEEF SHORT RIBS

One thing I’ve learned with cooking with my slow cooker is that if you have good quality meat, you don’t really need a lot of ingredients to get something that’s flavorful and delicious.

Also, this recipe uses one of my favorite Korean ingredients, gochujang. So, if you’re feeling spicy, you are going to love this recipe! Because, believe me, these beef short ribs have some nice heat to them.

WHAT YOU NEED TO MAKE SPICY ASIAN BEEF SHORT RIBS

  • Beef broth
  • Hoisin sauce
  • Scallions – diced, with some set aside for garnishing
  • Gochujang – Korean hot pepper paste
  • Honey
  • Beef short ribs – your choice of bone-in or boneless
  • Salt and pepper
  • White rice for serving

How to Make Slow Cooker Spicy Asian Beef Short Ribs

HOW TO MAKE SLOW COOKER SPICY ASIAN BEEF SHORT RIBS

This is seriously one of the easiest recipes to put together! I get the slow cooker set up in the late morning with the beef short ribs and seasonings, allow it to cook to perfection all day, and then make fresh white rice about 30 minutes before I’m ready to serve.

Here’s how to put everything together in your slow cooker:

1. Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey all right in the slow cooker. Season the short ribs with salt and pepper on both sides, and nestle into the slow cooker. The gochujang mixture should completely cover your beef.

2. Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.

3. Once finished, transfer the short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce, and pour the sauce over the short ribs. Garnish with more diced scallion greens.

Serve the spicy beef ribs over white rice, pouring more of the sauce over the dish if you like.

I hope you give this one a try… it is really delicious!

Slow Cooker Spicy Asian Beef Short Ribs

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How to Make Slow Cooker Spicy Asian Beef Ribs
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Slow Cooker Spicy Asian Beef Short Ribs

Slow Cooker Spicy Asian Beef Short Ribs - This easy, perfectly salty and spicy beef short ribs recipe is made in your slow cooker!
Course: Main, Main/Slow Cooker
Cuisine: Asian, Asian/Korean
Keyword: beef short ribs, slow cooker beef short ribs, slowcooker, spicy
Author: Hip Foodie Mom

Ingredients

  • ¼ cup beef broth
  • ¾ cup hoisin sauce
  • 3 to 4 scallions diced + some for garnish
  • 2 tablespoons gochujang Korean hot pepper paste
  • 1 teaspoon honey
  • 2 to 3 lbs. beef short ribs bone-in or boneless
  • salt and pepper
  • serve with white rice

Instructions

  • Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey in the slow cooker. Season your short ribs with salt and pepper on both sides and nestle into the slow cooker ensuring the gochujang mixture is covering your beef.
  • Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on high.
  • Transfer short ribs to serving platter. Skim off any excess fat (if any) from the surface of the sauce and pour the sauce over the short ribs and garnish with more diced scallion greens. Serve with white rice.

Notes

Note: When slow cooking the beef for this recipe, you want to make sure there is enough mixture to cover your beef entirely while slow cooking.

Give this recipe a try, and leave a comment to let me know what you think!

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Comments

    • hipfoodiemom says

      Same here, Liz! i’m in Wisconsin. . very close to IL and I was like, what the. . one day is was warm and now it’s been brisk and chilly. . but I kinda love it.

      Reply

  8. Nancy+@+gottagetbaked says

    It’s still sunny and beautiful here but the temps are cooling – in other words, perfect fall weather! The leaves are already changing colour on the trees too. I love it! Just as much as I love this dish – I can’t wait to start using my slow cooker! That beef looks like it melts in the mouth, Alice. It’s 10:30 in the morning but I wish I had a giant plate of this beef and rice in front of me right now!

    Reply

    • hipfoodiemom says

      Thanks so much, Nance! I can’t wait to start to see the leaves changing colors here. . and all the pumpkin patches coming out! I devoured this entire plate right after I shot this. . I usually only eat half but this time, I went for it. So good!

      Reply

  9. Kelly says

    This is such a beautiful plate of ribs Alice! Looks so saucy and flavorful! I love using my slow cooker when it starts getting chillier which happened yesterday and I can’t wait to add this mouthwatering meal to our menu! Pinning 🙂

    Reply

    • hipfoodiemom says

      Thanks so much, Kelly! It’s crazy. . all of a sudden one day, it was cold here! Perfect time to whip out my slow cooker for this! 🙂 Happy weekend to you!

      Reply

  19. kathy achtschin says

    How hot and spicy are these? My husband and I can not have anything that is real hot. Could you use a substitute of some kind instead?

    kathy

    Reply

    • hipfoodiemom says

      Hi Kathy,
      Why don’t you just use 1/2 or 1 tablespoon of gochujang? That should be ok. If you try this, please let me know how you like it! 🙂

      Reply

  20. Anna Kate says

    Okay.. I know it’s obnoxious when someone almost totally changes a recipe but I just had to have this tonight. Then realized I had very few of the few ingredients haha.. But i wasn’t going to give up on something so delicious looking! So here are some substitutions I tried in case anyone else runs into the same problem:

    Hoisen sauce: one part country bobs, one part original kc masterpiece BBQ sauce, one part maple syrup, two dashes soy sauce

    Gochujang: I pretty much followed this recipe (sort of.. Didn’t use soy bean paste.. Okay and I may have used some somewhat cheap white wine instead of rice wine. I was REALLY under prepared) http://www.hannaone.com/Recipe/kochujangreplacement.html

    With a dash of sugar and a dash of soy sauce for good measure… This very altered recipe was so delicious that I made extra of the sauce and bottled it up. Can’t wait to try it without substitutions! Thank you for the recipe! And seriously… I feel like I should apologize for so many substitutions but my tummy wouldn’t be so happy right now without this recipe to start with

    Reply

  22. Ross says

    Ribs were exceptional. I added a little garlic and a sliced red pepper strips that added a little depth. Thanks for the recipe.

    Reply

  23. Mary says

    I made this as slow cooker freezer meals and it was AMAZING. By far the best beef dish I have ever prepared. Thank you for the recipe!

    Reply

    • hipfoodiemom says

      Mary, thank you so much! I am so happy to hear this!! This is one of my favorite things to make! So glad that you enjoyed it!

      Reply

  24. Lynda D. says

    This recipe is SO delicious, I have made it several times. After I take the meat out, I like to add extra Hoisen Sauce and a little thickener to the sauce so it is not so runny. Thank you so much for the recipe!

    Reply

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