Brown Sugar Soy Short Ribs

Winter always brings out the best of slow cooker recipes. Often hearty, rich and warms you from the inside out, big beefy recipes are always a hit this time of year. This recipe for Brown Sugar Soy Short Ribs is first seared to create a nice brown crust and tossed in the slow cooker with fresh ginger, loads of garlic, onion, San Marzano tomatoes and brown sugar. Slow cooked for about 10 hours, this is a recipe perfect for the overnight. What you wake up to is the house smelling so savory and delicious. Perfect for the big game the next day!    

  • 4 pounds beef short ribs
  • olive oil
  • 5-6 thin slices, fresh ginger
  • 4-5 cloves garlic, crushed
  • 1 red onion, diced
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 large can, San Marzano whole peeled tomatoes
  • 3 teaspoons kosher salt
  • Fresh cracked pepper

Heat a skillet to medium-high heat with 3 tablespoons of olive oil.

Take your short ribs and season them salt and pepper. Once the pan is hot, sear the seasoned side down and then season the other side with salt and pepper. Turn the short ribs after the one side gets a nice, brown crust on the exterior. Set short ribs aside and turn off the heat.

Take your slow cooker and toss in the ginger, garlic and red onions at the bottom. Add the brown sugar, soy sauce and can of tomatoes. Stir in the sugar and tomatoes with the rest of the ingredients.

Add the seared short ribs into the slow cooker, making sure all of the meat is submerged in the sauce. Close the lid and cook on medium-low for about 10 hours. After 10 hours, taste and adjust for salt and pepper, if necessary.

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