Asian Braised Slow Cooked Short Ribs

Delicious, tender slow cooked Asian short ribs are made with Campbell's beef broth, hoisin sauce, chili garlic sauce & red wine vinegar.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • Ingredients:

  • 1 tbsp (15 mL) sesame oil
  • 2 lb (908 g) beef short ribs
  • 1 each red onion, sliced
  • 1 each carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup (250 mL) shiitake mushrooms, sliced
  • 2 cups (500 mL) baby bok choy
  • Sesame seeds, toasted (optional)
  • Green onion, chopped (optional)

  • Sauce:

  • 2 tbsp (30 mL) rice wine vinegar
  • 2 tbsp (30 mL) reduced sodium soy sauce
  • 1 tsp (5 mL) Worcestershire sauce
  • 2 tbsp (30 mL) sriracha hot chili sauce,
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1 clove garlic, chopped
  • 1/2 cup (125 mL) sodium reduced hoisin sauce

  • Thickener:

  • 1/4 cup (60 mL) cornstarch
  • 1/4 cup (60 mL) water


  1. Heat sesame oil in large non-stick skillet over medium-high heat.
  2. Brown short ribs on all sides and place in the slow cooker,top with vegetables.
  3. Add all sauce ingredients to the skillet and combine well with pan drippings. Pour desired amount of mixture over beef and vegetables.
  4. Cook,covered,on HIGH setting for 3-4 hours or until beef reaches internal temperatures of 165°F (74°C) and is fork-tender.
  5. Transfer vegetables and short ribs to a plate.
  6. Skim any oil from the top of the liquid and discard. Pour liquid into a skillet and bring to a boil. Mix cornstarch and water and add to thicken the sauce.
  7. Drizzle short ribs and vegetables with sauce.
  8. Garnish with toasted sesame seeds and green onions.

Recipe tips

  • If you like your vegetables crunchy,add vegetables to slow cooker when you have 30mins to 1 hour cook time remaining
  • Use up left over sauce in a vegetable stir-fry for a delicious quick dinner.
  • If you don't own a slow-cooker,cook in a heavy dutch oven pot at 325 °F (160 °C) in the oven for about 3 hours or until fork tender

Ratings & Reviews

  • Janet B.

    September 1, 2016

    Review by Janet B.

    This was a very good recipe, the only thing is I didn't use salt reduced ingredients and it was a bit to salty...will make it again but with sodium reduced......

    Was this helpful?

    (2) (0)
  • Cat G.

    February 24, 2019

    No Green Onions

    I tried to cook this but right when I was about finished, I noticed that there was Categorically no Green Onions in the photo provided. So I was not sure where I should put them. I don't recatmend this recipe.

    Was this helpful?

    (0) (0)
  • Mary .

    February 21, 2014

    Rating by Mary

    This rating was left without a review.

    Was this helpful?

    (0) (0)

Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews


Amount Per Serving
Calories 540
Fat 19 g
Sodium 980 mg
Carbohydrate 35 g
Dietary Fibre 5 g
Calcium 10 %DV
  • Two servings of vegetables
  • Source of calcium
  • Source of fibre
  • Source of protein

My Notes

Save Now Cancel × {{note_response}}
Edit Delete ×

My Notes

To add notes to this recipe, simply


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox