Slow Cooker Asian Short Ribs over Pan-Fried Noodles

Slow Cooker Asian Short Ribs over Pan-Fried Noodles 3.88/5 (8 votes)

First I have to say, slow cooked beef short ribs are amazing. The meat just falls off the bone. And the Asian flavors in the cooking liquid work perfectly in the slow cooker. Gently nestle the ribs into a plate of pan-fried noodles with bits of shredded Brussels sprouts and carrots. What a unique and delicious meal. Enjoy!!

Slow Cooker Asian Short Ribs



  • 2 pounds bone-in beef short ribs
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 8 ounces shiitake mushrooms, sliced
  • 8 ounces baby bella mushrooms, sliced
  • 3 cloves garlic, peeled and smashed
  • 2 teaspoons ginger, minced
  • 15 ounces beef stock
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons tamari


  1. Season ribs with salt and pepper.
  2. Heat oil in a skillet over medium high heat. Once it begins to shimmer, add ribs.
  3. Brown nicely on all sides.
  4. While the ribs brown, add remaining ingredients to the bowl of the slow cooker and stir to combine.
  5. Add browned ribs, cover with the lid, and cook on low for 7-8 hours.
  6. Transfer ribs and mushrooms to a serving plate and drizzle with a bit of cooking liquid.

Nutritional Information

Per Serving: Calories 428 Fat 33 Sat Fat 12 Sodium 242 Carbs 12 Sugars 5 Fiber 2 Protein 21.

Pan-Fried Noodles



  • 1/2 pound brussels sprouts, trimmed and very thinly sliced
  • 1 cup matchstick carrots
  • 1 green onions, green and white parts chopped
  • 1 tablespoon canola oil
  • 8 ounces Asian noodles, or ramen noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 3 tablespoons low sodium soy sauce
  • 1-2 tablespoons chile garlic sauce


  1. Cook the noodles according to package directions removing them from the heat just a bit before they are done. You want them a little al dente.
  2. Drain in the sink and rinse with cold water.
  3. Heat oil in a heavy skillet over medium high heat. Once the oil begins to shimmer, add the Brussels sprouts, carrots, and green onions. Cook until somewhat tender and browned on the edges.
  4. Transfer veggies to a serving bowl.
  5. Add the remaining oil and the sesame oil to the skillet. Turn the heat to closer to high. When the oil is very hot, add the cooked noodles.
  6. Let them sit undisturbed for a couple of minutes, flip, toss, and let them continue to cook and somewhat crisp.
  7. Lower the heat, stir in the veggies, and add the remaining ingredients.

Nutritional Information

Per Serving: Calories 334 Fat 11 Sat Fat 1 Sodium 474 Carbs 47 Sugars 4 Fiber 4 Protein 9.


KID NOTE: The kids did really well with this meal.

VEGETARIAN TIP: Use the sauce recipe to cook the mushrooms in a skillet. Increase the mushrooms and omit the meat.

GLUTEN MODIFICATIONS:  Use tamari instead of soy sauce. 


  1. Rachie3879 says:

    Is there a good substitute for the mushrooms or should we just leave them out? I don’t like them.

  2. kmgonzalez85 says:

    So DELICIOUS! I haven’t had the best of luck with beef in the slow cooker, my luck has changed with this recipe. I just “favorited” it.

  3. tinalavin says:

    We are going to try this recipe with spare ribs next time. My kids all liked this recipe. My husband thought the flavors were good, we all liked the chili garlic sauce which can be used in other dishes.

  4. JillLindgren says:

    This was sooooo good! Question: Can it be made with boneless short ribs or does that ruin it somehow?

  5. MelissaCarnevale says:

    so one kid-friendly comment – for the noodles I should have used only ONE tablespoon of chili-garlic sauce. I loved it, son loved it, but daughter was not a fan. THIS RECIPE WAS SO YUMMY (and it made the house smell great as it cooked)

  6. JillLindgren says:

    There are soooooo many Asian noodles on the shelf. What kind works best?

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