Ingredients
Equipment
Method
- Prepare the beef: Trim away any unusually thick pieces of surface fat or tough membrane from the beef short ribs, but leave some fat for flavor and moisture. Pat the ribs dry with paper towels. Separate into individual pieces if necessary.
- Season the ribs: Combine paprika, onion powder, black pepper, salt, and ground ginger in a small bowl. Rub the seasoning mixture generously over all sides of the beef ribs. Let the seasoned ribs rest for 15–30 minutes if time allows.
- Make the sauce: Whisk together the honey, soy sauce, minced garlic, brown sugar, apple cider vinegar, and olive oil until smooth and well combined.
- Load the Crock Pot: Place the seasoned beef short ribs into the slow cooker. Pour the honey garlic sauce evenly over the ribs, making sure the meat is well coated. Do not add unnecessary water or broth.
- Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is extremely tender and a fork can easily pierce the meat.
- Transfer the ribs: Carefully remove the tender beef ribs from the slow cooker and place them on a foil-lined baking sheet. Handle them gently because the meat may be very soft.
- Reduce the sauce: Pour the cooking liquid into a saucepan and simmer over medium heat until it becomes thicker and more concentrated. Stir occasionally and avoid reducing it excessively.
- Glaze the ribs: Brush the reduced honey garlic sauce generously over the beef ribs, coating all exposed surfaces.
- Caramelize: Place the glazed ribs under a preheated broiler for approximately 2–4 minutes. Watch them carefully because the honey and brown sugar can burn quickly. Remove once the glaze is bubbling, glossy, and lightly caramelized.
- Rest and garnish: Allow the ribs to rest for about 5 minutes. Garnish with fresh parsley, green onions, or toasted sesame seeds if desired, then serve hot.
Notes
Choose meaty ribs: English-cut beef short ribs are particularly good for this recipe because they generally have substantial meat around the bone.
Don't remove all the fat: Some fat and connective tissue are desirable because they contribute to the rich flavor and tender texture of slow-cooked beef.
Cook until tender, not simply until the timer ends: If the ribs are still tough, continue cooking until a fork can easily pierce the meat.
Don't drown the ribs: The beef releases juices while cooking, so additional water is usually unnecessary.
Reduce the sauce: This is an important step for achieving a thick, concentrated honey garlic glaze.
Watch the broiler: The sugar in honey and brown sugar can caramelize very quickly.
Gluten-free option: Use certified gluten-free soy sauce or tamari and verify all packaged ingredients.
Spicy variation: Add 1–2 teaspoons of red pepper flakes or a little hot sauce to the honey garlic sauce.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze fully cooked ribs with some sauce for up to approximately 2–3 months for best quality.
Diet note: Traditional honey garlic beef ribs are not vegan, vegetarian, keto, or low-carb. They are not automatically gluten-free because regular soy sauce may contain wheat.
Don't remove all the fat: Some fat and connective tissue are desirable because they contribute to the rich flavor and tender texture of slow-cooked beef.
Cook until tender, not simply until the timer ends: If the ribs are still tough, continue cooking until a fork can easily pierce the meat.
Don't drown the ribs: The beef releases juices while cooking, so additional water is usually unnecessary.
Reduce the sauce: This is an important step for achieving a thick, concentrated honey garlic glaze.
Watch the broiler: The sugar in honey and brown sugar can caramelize very quickly.
Gluten-free option: Use certified gluten-free soy sauce or tamari and verify all packaged ingredients.
Spicy variation: Add 1–2 teaspoons of red pepper flakes or a little hot sauce to the honey garlic sauce.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Freeze fully cooked ribs with some sauce for up to approximately 2–3 months for best quality.
Diet note: Traditional honey garlic beef ribs are not vegan, vegetarian, keto, or low-carb. They are not automatically gluten-free because regular soy sauce may contain wheat.