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**Slow Cooker Chinese Boneless Short Ribs

Slow Cooker Chinese Boneless Short Ribs

  • Cooking Time:

    6–8 hours on Low or 3–4 hours on High
  • Servings:



4 lbs. short ribs, bone­less, cut into 3-inch pieces (can use bone in)
Salt and pep­per
2 T. veg­etable oil
1 onion, medi­um, chopped
1 gin­ger, peeled and chopped (1/2-inch) piece
1 clove gar­lic, crushed
3 T. all-pur­pose flour
1/4 c. soy sauce, low-sodi­um
14.5 oz. beef broth, can low-sodi­um

So many of you have been ask­ing for more Chi­nese recipes so I came up with this one for Slow Cook­er Chi­nese Bone­less Short Ribs. It real­ly turned out so fla­vor­ful and juicy. This will be a reg­u­lar dish in our house from now on!

  1. Sea­son short ribs with salt and pep­per.
  2. Heat oil in a large skil­let over medi­um-high heat and add half of ribs.
  3. Cook, turn­ing often, until browned on all sides, about 10 min­utes. Trans­fer to a slow cook­er. Repeat with remain­ing ribs.
  4. Add onion, gin­ger and gar­lic to skil­let. Cook over medi­um heat, stir­ring, until onion is slight­ly soft­ened, 3 to 5 min­utes.
  5. Stir in flour and cook for 2 min­utes. (Mix­ture will be very dry.) Add soy sauce and broth. Increase heat to high and bring to a sim­mer, stir­ring to pick up browned bits. Pour over ribs in the slow cook­er.
  6. Cov­er. Cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
  7. Trans­fer ribs to a plat­ter and cov­er to keep warm.
  8. Strain cook­ing liq­uid into a saucepan and bring to a boil over high heat. Boil until liq­uid has thick­ened slight­ly, 10 to 15 min­utes.
  9. Sea­son with salt and pep­per.
  10. Ladle sauce over ribs.

Serve hot with veg­eta­bles and steamed white rice, if desired.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Won­der­ing if I can leave the flour out and have it still work.…We’re a grain free fam­i­ly!


Dear Jenn,

first of all thank you so much for this recipe. It has been a suc­cess every time I pre­pare it either for fam­i­ly or friends. I just vis­it­ed the recipe on your site again and real­ized that the pho­to is no longer cor­re­spond­ing with your recipe. Thought you might like to know. I believe it shows bbq bone-in short ribs. Beau­ti­ful pho­to though 🙂

Kind regards and best wish­es,


Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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