Slow-Cooked Asian Beef Short Ribs

Slow-Cooked Asian Beef Short Ribs by

Caroline Taylor


These are fall-off-the-bone delicious!

Serves: 4


  • 8 beef short ribs, cut into 4 equal servings
  • ½ cup soy sauce
  • 1 (10 oz.) bottle teriyaki sauce
  • 4 large garlic cloves, minced
  • 1 (14.5 oz.) can tart cherries
  • ¼ cup rice wine vinegar
  • ½ cup honey
  • 4 cups mashed potatoes (Ingles Deli)


  1. Combine all of the ingredients together, except mashed potatoes, in a crock pot. Simmer on low for 6 hours, until meat is tender and easily pulls apart. Serve on a bed of mashed potatoes and top with cooking liquid.