Prep time
30 MIN
Total time
4 H 30 MIN
Delicious, tender slow cooked Asian short ribs are made with Campbell's beef broth, hoisin sauce, chili garlic sauce & red wine vinegar.


  • Ingredients:

  • Sauce:

  • Thickener:


  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

Recipe Made With

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

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Tell us what you think.


  • 5 Stars

    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......

    Janet B. | September 1, 2016

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  • 1 Stars

    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.

    Cat G. | February 24, 2019

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  • 5 Stars

    Rating by Mary

    This rating was left without a review.

    Mary . | February 21, 2014

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