315 minutes
Succulent short ribs cooked to perfection with Asian-inspired flavors in a slow cooker.
1. Prepare the Slow Cooker
Place the short ribs in the slow cooker. Pour in the soy sauce and add either sugar or honey. Add star anise, scallions, a piece of cinnamon, ginger slices, and Sichuan peppercorns. Set the slow cooker on high for at least 5 hours or on low for over 7 hours until the ribs are fork-tender.
2. Adjust Seasoning and Serve
After the ribs are cooked, taste the sauce and adjust the seasoning by adding salt if necessary. Serve the ribs with white rice, garnished with freshly chopped scallions or cilantro leaves.
Browning the short ribs before slow cooking is crucial. This Maillard reaction develops deep, complex flavors that permeate the entire dish. Use a heavy-bottomed pan and sear the ribs until you achieve a good crust on all sides.
Start with well-marbled short ribs. Bone-in ribs add more flavor and tenderness. If possible, ask your butcher for evenly sized pieces to ensure uniform cooking.
After browning, deglaze your pan with a splash of Shaoxing wine or dry sherry. Adding the fond (browned bits on the pan) to the slow cooker adds depth and richness.
Pay attention to the balance of sweet, salty, sour, and umami flavors typical of Chinese cuisine. Use high-quality soy sauce, ideally a Chinese light soy sauce for a more authentic flavor profile. Incorporate oyster sauce or a dash of fish sauce for umami depth.
Use fresh ginger, garlic, and scallions liberally. Crush the ginger and garlic slightly to release more of their aromatics. Adding an aromatic like star anise or cinnamon can further enhance the dish’s complexity.
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