Slow Cooker Teriyaki Beef Ribs

Teriyaki Beef Short Ribs are the ultimate comfort food, combining rich, meaty flavor with a sweet and savory Asian-inspired glaze. Using a slow cooker allows the beef short ribs to cook low and slow, breaking down tough connective tissue and creating incredibly tender, fall-off-the-bone results. As the ribs simmer, the teriyaki sauce, Sriracha, and natural beef juices meld together to create a deeply flavorful sauce that can be reduced into a glossy finishing glaze. Topped with fresh scallions and crunchy sesame seeds, these slow cooker teriyaki short ribs make an easy weeknight dinner, game day favorite, or crowd-pleasing meal for entertaining.

Ingredients

The High Five

  • 4 pounds beef short ribs (about 4 inches long)
  • 3/4 cup teriyaki sauce
  • 1 tablespoon Sriracha sauce
  • 2 tablespoons sesame seeds
  • 2 medium scallions, finely chopped

Pantry and Kitchen Items

  • Canola oil

Preparation

  1. In a large skillet, heat a tablespoon or so of canola oil over medium-high heat, and swirl to coat the surface with oil. When the pan is hot, place several ribs, meaty side down, in the hot oil. Cook for 1-2 minutes to sear and brown the surface. Transfer the ribs to a 4-quart slow cooker, and continue until all the ribs are browned, adding more oil as needed.
  2. In a cup, mix the teriyaki sauce and Sriracha sauce and pour over the ribs, turning to coat. Cover the slow cooker and set to low. Cook for 7 hours.
  3. Uncover the ribs and transfer them to a platter; cover to keep warm. Pour the liquids from the cooker into a small pan and bring to a boil over high heat. Reduce to a strong simmer and cook for about 10 minutes, to reduce and thicken the sauce. If desired, skim the fat from the sauce.
  4. Pour the sauce over the ribs and sprinkle with sesame seeds and scallions. Serve warm.

Serving Suggestion

Serve with rice or a leafy green salad, like this Grilled Pear Salad with Strawberries and Chèvre. Like chicken wings and meatballs, these teriyaki ribs are a great addition to a game day party spread.

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Recipe and Photography courtesy of co+op