There’s something magical about short ribs slow-cooked until they’re fall-off-the-bone tender, coated in a sticky, sweet, and savory honey garlic glaze. This recipe is perfect for busy days when you just want to toss everything in the crockpot and let it do its thing. Your house will smell incredible, and by dinnertime, you’ll have a comforting, finger-licking dish that the whole family will love. Trust me, this is one recipe you’ll come back to again and again!
What You’ll Need
- 3 lbs beef short ribs
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 teaspoons cornstarch (for thickening sauce)
- 2 tablespoons water (for thickening sauce)
- Optional: sesame seeds and chopped green onions for garnish
Pro Tips
- Sear the Ribs for Extra Flavor: Browning the short ribs in a pan before putting them in the crockpot adds a deeper, richer flavor to the dish. It’s worth the extra step if you have time!
- Double the Sauce: If your family loves extra sauce for drizzling over rice or veggies, double the sauce ingredients—trust me, you won’t regret it!
- Use Fresh Garlic and Ginger: Fresh ingredients make a big difference in the flavor. If you don’t have fresh ginger, ground works too, but fresh is best.
- Don’t Overcrowd the Crockpot: Make sure the ribs have space to cook evenly. If your crockpot is too small, cook in batches.
- Garnish Makes It Pop: A sprinkle of sesame seeds and green onions on top adds both flavor and color, making the dish look extra special!
Tools You’ll Need
- Crockpot (slow cooker)
- Large skillet (optional, for searing ribs)
- Tongs
- Small whisk or spoon (for mixing sauce)
- Measuring cups and spoons
Substitutions & Variations
- No Soy Sauce? Use tamari or coconut aminos for a gluten-free option.
- No Apple Cider Vinegar? White vinegar or rice vinegar works just as well.
- Want it Spicier? Add 1 teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
- Prefer Pork? Swap the beef ribs for pork ribs—still delicious!
Make Ahead Tips
- You can prep the sauce the night before and store it in the fridge.
- Sear the ribs the day before and refrigerate them until ready to cook.
- Leftovers? They taste even better the next day!
Instructions
1. Prep the Short Ribs
Pat the short ribs dry with paper towels. If desired, sear them in a hot skillet for 2-3 minutes per side until golden brown. This step is optional but adds amazing flavor.
2. Make the Sauce
In a small bowl, whisk together the honey, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper.
3. Assemble in Crockpot
Place the short ribs in the crockpot and pour the honey garlic sauce over the top, ensuring each piece is coated.
4. Cook Low and Slow
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the ribs are tender and the meat is falling off the bone.
5. Thicken the Sauce
Once the ribs are done, transfer them to a plate. In a small bowl, mix 2 teaspoons of cornstarch with 2 tablespoons of water. Stir this slurry into the sauce in the crockpot and let it thicken on HIGH for 10-15 minutes.
6. Serve and Garnish
Return the ribs to the crockpot to coat them in the thickened sauce. Serve hot, garnished with sesame seeds and green onions, alongside rice and your favorite veggies.
Leftovers and Storage
- Store leftover ribs in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop until warm.
- Freeze the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
There you have it—Honey Garlic Crockpot Short Ribs that are as easy as they are delicious! Perfect for busy weeknights, cozy Sundays, or any time you want a no-fuss, family-friendly meal. I’d love to hear how your short ribs turned out! Leave a comment below with your thoughts or any questions—I’m here to help! Happy cooking! 😊
