Bone-in or bone out, there’s no denying beef short ribs are the absolute best cut for slow cooking. The most tender and succulent fall apart beef you will ever have!

Chef Vincent Lim, renowned for his knowledge on Asian cooking, shows us how to make delectable slow cooker Asian beef ribs, using the clever Sunbeam SecretChef Sear and Slow Cooker.

They say colour equals flavour so this clever appliance turns up the flavour volume on convenient slow-cooked meals.



  • 1.5kg beef short ribs
  • 1 cup soy sauce
  • 1 cup beef broth
  • 2 tbsp mirin
  • ½ cup dark brown sugar
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 5 cloves garlic, whole
  • 2 star anise
  • 1 pear, cut into half
  • 1 tbsp ginger, minced
  • 1 small brown onion whole
  • 1 tsp red pepper flakes (optional) or 2 tbsp gochujang
  • 2 tbsp cornstarch
  • ¼ cup cold water
  • A few scallion white part
  • 1 tsp toasted sesame seeds, for garnish


  1. Sear both sides of the ribs with oil using the 5.5L Sunbeam SecretChef Sear and Slow Cooker.
  2. Mix together the soy sauce, beef broth, mirin, brown sugar, star anise, sesame oil, garlic, and ginger in a small mixing bowl then pour over the short ribs.
  3. Cover the slow cooker and cook on low heat for six to eight hours or on high four hours.
  4. When almost ready to serve, whisk the cornstarch into the cold water and pour into the slow cooker, stirring to combine with the sauce and juices from the meat. Cover and cook another 20 minutes, until the liquid has thickened slightly.
  5. Remove the ribs from the slow cooker and transfer to a serving plate. Sprinkle with the sesame seeds on the ribs. then serve alongside white rice, drizzle the sauce over the meat and rice.

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Slow Cooker Asian Beef Ribs
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KC Tayam

KC is a content writer for Kitchen Warehouse. She has quite an addiction to cooking shows. She is a budding home cook who loves to cook from scratch when she has time to spend in the kitchen.

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