Crockpot Spicy Beef Short Ribs
March 12, 2026 • 0 comments
Our grass-fed, grass-finished beef short ribs are packed with rich, beefy flavor and a perfect amount of heat. Slow-cooked or oven-braised, these ribs turn tender and juicy, letting the spices shine through without overpowering the natural taste of the meat. Bring bold flavor and farm-fresh quality straight from Ayers Valley Farm to your table!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (4 lbs) AVF Beef Short Ribs
- (1 tbsp) Olive Oil
- (1, chopped) Onion
- (4 cloves, minced) Garlic
- (1 cup) Beef Broth
- (1/2 cup) Soy Sauce
- (1/4 cup) Brown Sugar
- (2 tbsp) Sriracha Sauce
- (1 tbsp) Worcestershire Sauce
- (1 tbsp) Rice Vinegar
- (1 tsp) Ground Ginger
- (1 tsp) Black Pepper
- (1/2 tsp) Red Pepper Flakes
- (to taste) Salt
- (chopped for garnish) Green Onions
Directions
- Sear the ribs
Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear for about 3–4 minutes per side until browned. Remove and set aside. - Cook the aromatics
In the same skillet, sauté the chopped onion and minced garlic for 2–3 minutes until the onion becomes translucent. - Make the sauce
In a bowl, whisk together:- beef broth
- soy sauce
- brown sugar
- sriracha
- Worcestershire sauce
- rice vinegar
- ground ginger
- red pepper flakes
- Add to crockpot
Place the seared short ribs in the crockpot and pour the sauce mixture over them. - Slow cook
- Cook on LOW for 8 hours, or
- HIGH for 4 hours
until the meat is tender and falling off the bone.
- Finish & serve
Remove the ribs and let them rest briefly. Skim excess fat from the sauce and spoon it over the ribs. Garnish with chopped green onions.
