Slow-Cooker Teriyaki Beef Ribs
By: Co+op
Recipe Information
Total Time: 7 hours, 30 minutes; 30 minutes active
Servings: 6
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
The slow cooker makes ribs fall-off-the-bone tender with low and slow application of heat. The teriyaki sauce and meat juices combine to create a rich and flavorful sauce, which you can boil to reduce and pour over the ribs. A sprinkle of chopped scallions and sesame seeds gives it some crunch.
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
- 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.
- 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.
- 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.
- 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 chicken wings and meatballs, these teriyaki ribs are a great addition to a game day party spread.
740 calories, 53 g. fat, 140 mg. cholesterol, 1600 mg. sodium, 8 g. carbohydrate, 1 g. fiber, 55 g. protein