Fall-Apart Tender Sticky Garlic Short Ribs Step-by-step instructions

Before you start

Before starting, pat the short ribs dry with paper towels to ensure a good sear. Measure out all the ingredients for the glaze and have them ready. Mince the garlic and set aside. Heat a large skillet over medium-high heat while you season the ribs.

If using a slow cooker, place it nearby so you can transfer the seared ribs directly. Have a small bowl ready for the cornstarch slurry, which you’ll add at the end. This recipe requires minimal prep—just 15 minutes of active time before the slow cooker takes over.

Instructions

Sear and Glaze

1. 1Season and Sear the Ribs
   Pat the short ribs dry with paper towels. Season generously on all sides with kosher salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, sear the ribs for 3 to 4 minutes per side, until deeply browned. Transfer the ribs to the slow cooker.
   Look for The ribs should have a deep brown crust, not just pale.
   Tip Searing develops flavor; don’t rush it. The ribs will finish cooking in the slow cooker.
2. 2Make the Garlic Glaze
   In the same skillet, reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce, honey, brown sugar, rice vinegar, and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes until slightly thickened.
   Look for The sauce should be fragrant and lightly bubbling.
   Tip Scrape the skillet well to incorporate all the flavorful browned bits.

After searing, the ribs should have a deep mahogany crust and the skillet should have browned bits. The glaze will be fragrant with garlic and soy, and slightly thickened after simmering. The slow cooker is ready to receive the ribs and sauce.

Slow Cook to Tender

3. 3Slow Cook the Ribs
   Pour the glaze over the ribs in the slow cooker. Cover and cook on low for 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender and easily pulls apart. The ribs should be submerged in the sauce; if not, turn them halfway through. Let it rest for 3 minutes before slicing.
   Look for The meat should be falling off the bone and the sauce should be dark and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow gives the most tender results. Resist the urge to open the lid too often.
4. 4Rest the Ribs
   When the ribs are done, turn off the slow cooker. Using tongs, carefully transfer the ribs to a plate. Let them rest for at least 3 minutes before serving. This allows the juices to redistribute, making the meat even more succulent.
   Look for The meat should hold together but be easy to pull apart with a fork.
   Tip Resting is essential for juicy meat. Don’t skip it.

After 8 hours on low, the meat should be fork-tender, falling off the bone. The sauce will be dark, rich, and aromatic. The kitchen will smell of garlic, soy, and caramelized sugar.

Thicken and Serve

5. 5Thicken the Sauce
   While the ribs rest, skim any excess fat from the surface of the sauce in the slow cooker. In a small bowl, whisk together the cornstarch and water to make a slurry. Pour the slurry into the sauce and stir. Turn the slow cooker to high and let the sauce simmer, uncovered, for 10 to 15 minutes, until thickened to a glossy glaze.
   Look for The sauce should coat the back of a spoon.
   Tip If the sauce is too thin, add a little more cornstarch slurry.
6. 6Glaze and Serve
   Return the ribs to the slow cooker and turn to coat them in the thickened glaze. Serve the ribs on a platter, spooning extra glaze over the top. Garnish with sliced green onions or sesame seeds if desired. The meat should be so tender it falls apart at the touch of a fork.
   Look for The ribs should be coated in a sticky, glossy sauce.
   Tip For a polished look, serve on a white plate to show off the dark glaze.

The sauce should be glossy and thick enough to coat a spoon. The ribs, when glazed, will have a shiny, sticky exterior. A fork should easily pull the meat apart, revealing juicy, tender strands.

Common mistakes

One common mistake is not searing the ribs properly. A deep brown crust is essential for flavor, so don’t rush this step. Another is using too much liquid—the ribs should be mostly submerged but not swimming.

If the sauce is too thin at the end, the cornstarch slurry will fix it, but be sure to simmer it long enough to cook out the raw starch taste. Avoid opening the slow cooker lid repeatedly, as this lets out heat and extends cooking time. Finally, don’t skip the resting step—it keeps the meat juicy.

How to tell it’s done

The ribs are done when they are fall-apart tender. Insert a fork into the thickest part of the meat; it should slide in easily and the meat should begin to pull apart with little resistance.

The internal temperature should reach at least 145°F (63°C) for beef, but because of the long cooking time, it will likely be much higher, which is fine.

Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute. The sauce should be thick enough to coat the back of a spoon and have a glossy, sticky texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest