These Asian Beef Short Ribs are a twist on a classic comfort food. With a bold, flavorful marinade, an easy prep, and the convenience of a make-ahead freezer meal, this recipe will find itself on your table regularly.

Asian Beef Short Ribs Freezer Meal Recipe

These Asian Beef Short Ribs are an easy to make, melt-in-your-mouth kind of good dinner that everyone will love.

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Prep Time 5

Cook Time 7

Course Main Course

Cuisine Asian inspired

Servings

Calories 693 kcal

Ingredients

2-3 lbs beef short ribs
0.5 cup tamari
0.25 cup brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 tsp garlic powder
1 tsp ground ginger

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Instructions

Make it Fresh | Slow Cooker Directions:

Add beef short ribs into the slow cooker and whisk together remaining ingredients in a small bowl.
Pour whisked ingredients over beef short ribs, mixing together to evenly coat.
Cook on low for 7-8 hours.
Serve and enjoy! Optional: Garnish with green onions and sesame seeds.

Freezer Meal Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.*
Add all ingredients to the freezer bag, seal and shake to evenly coat.
After shaking, reseal bag, removing as much air as possible, and freeze for up to three months.

Slow Cooker | Cooking Directions:

Thaw freezer bag in fridge for 12-24 hours before cooking.
Dump the contents of the freezer bag into a slow cooker.
Cook on low for 7-8 hours.
Serve and enjoy! Optional: Garnish with green onions and sesame seeds.

Instant Pot | Cooking Directions:

Dump the contents of the freezer bag, plus ½ cup water, into the Instant Pot.
Set to High Pressure for 30 minutes, then allow a 10-minute natural release followed by a quick release.
Serve and enjoy! Optional: Garnish with green onions and sesame seeds.

Notes

*Labeling Methods:

Handwrite recipe name and cooking directions on freezer bag with permanent marker.
Print off a freezer label, write in recipe name and cooking directions, and tape onto freezer bag.

Nutrition

Serving: 6ozCalories: 693kcalCarbohydrates: 10.3gProtein: 40gFat: 55.2g

Keyword Asian-style slow cooked ribs, Freezer meal beef ribs, Korean beef short ribs, Make-ahead short ribs dinner, Slow cooker Korean short ribs

Why You’ll Love this Asian Beef Short Ribs Recipe

Entirely hands-off. Let your slow cooker or Instant Pot do the work while you do you.
Family-friendly. Mild flavors are great for kids, but still so tasty for adults.
Customizable heat. Add red pepper flakes or some gochujang if you’d like some extra heat.
Crowd pleaser. It’s great for a main course at a family dinner, but perfect for a pot luck, too.
Versatile serving options. Serve over rice, mashed potatoes, or stuff into a lettuce wrap or serve as a slider.

What to Serve with Asian Beef Short Ribs

Stir-fried veggies. Just toss whatever’s in the fridge with soy sauce and sesame oil.
Asian slaw – grab a pre-made bag from the store and toss with a light sesame dressing.
Cucumber salad. It’s crisp, refreshing, and a light balance for the beef.
White rice. Nearly effortless side that soaks up all the sweet and savory sauce.
Steamed broccoli. Toss a bag of frozen broccoli into the microwave and voila!

Freezer Notes for Asian Beef Short Ribs

Recipe will last 3-6 months in the freezer (squeeze out as much air as possible when sealing freezer bag to ensure long-lasting).
As a meat recipe, I recommend thawing for 12-24 hours before cooking. This follows food safety guidelines and makes it much easier to transfer from the freezer bag to your slow cooker/Instant Pot.
Recipe can be frozen after cooking, however this does change the texture and flavor. I recommend freezing raw, not cooked.
When reheating, warm mixture in a skillet over medium heat with a splash of water or reheat in the microwave in 30–45 second intervals, stirring between each.

Want to Make It Fresh in Slow Cooker Today?

Skip the freezer prep and add everything into the slow cooker today.

Step 1: Add beef short ribs into the slow cooker and whisk together remaining ingredients in a small bowl.

Step 2: Pour whisked ingredients over beef short ribs, mixing together to evenly coat.

Step 3: Cook on low for 7-8 hours.

Step 4: Serve and enjoy!

Optional: Garnish with green onions and sesame seeds.

Real Mom Tips

Shred the leftovers and use it for sandwiches the next day.
Slice against the grain, thinly, so each bite is tender and easy to chew.
Use a meat thermometer to ensure it’s fully cooked.
Add a splash of broth if you see the sauce reducing too much.
Don’t toss the cooking liquid – save it to make a quick homemade gravy.

Asian Beef Short Ribs Dietary Adjustments:

Make it Gluten-Free: Recipe is naturally gluten-free.

Make it Dairy-Free: Recipe is naturally dairy-free.

Make it Nut-Free: Recipe is naturally nut-free.

Make it Egg-Free: Recipe is naturally egg-free.

Weeknights deserve a little “wow” factor – and these Asian Beef Short Ribs deliver that and then some.

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FAQs

Should I use bone-in or boneless short ribs?

Boneless short ribs cook faster, but bone-in ribs add extra flavor and richness to the dish. I would suggest using bone-in for those reasons and because I think bone-in has more tender meat. But, you can really do either – just watch the meat carefully so it doesn’t dry out.

Should I trim the fat off the short ribs first?

You’re welcome to trim any excess surface fat before cooking, but I like to leave it on. It helps make the meat tender and flavorful, and it’s easy to remove after cooking for anyone who doesn’t enjoy eating it.

Do I need to sear the short ribs before cooking?

A lot of people sear the meat first because it adds a rich, deep flavor, but it is not necessary to do so. I never sear the meat because I’m all about saving time and energy, but if you want to sear it – you do you.

I don’t have short ribs; what other cut of beef can I use for this recipe?

Short ribs are the best choice, but if you don’t have any or can’t find it, you can use chuck roast in a pinch. Just cut it into large chunks to have a similar texture.

The sauce is really thin; how can I make it thicker?

To thicken the sauce, remove the ribs and either simmer it until it reduces, or whisk in a slurry. An easy slurry can be made with 1 tbsp cornstarch and 1 tbsp water, combined before whisking into the sauce.