Prep the ribs: Season short ribs generously with salt and pepper.
Sear (optional but recommended): Heat oil in a large skillet over medium-high heat. Sear ribs on all sides until browned (2–3 minutes per side). Transfer to slow cooker.
Make the sauce: In a bowl, whisk together soy sauce, hoisin, brown sugar, garlic, ginger, and red pepper flakes. Pour over the ribs in the slow cooker. Add beef broth.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the ribs are fall-off-the-bone tender.
Serve: Garnish with sliced green onions and sesame seeds. Serve over steamed rice or noodles with vegetables.
💡 Tips for the best results:
Searing the ribs adds extra flavor, but you can skip it if short on time.
For thicker sauce, remove the ribs after cooking and simmer the sauce in a saucepan for 5–10 minutes.
Add carrots, baby corn, or bell peppers to the slow cooker for a complete meal.
If you want, I can also give you a 5-ingredient super simple slow cooker version that’s done in under 6 hours and tastes like it’s been braised all day.
