Description
A rich and flavorful Slow Cooker Korean Beef Short Ribs recipe featuring tender, fall-off-the-bone meat in a savory sauce made with soy, garlic, ginger, and a touch of heat, perfect for an easy, comforting meal.
Ingredients
Beef Short Ribs
- 4–6 pounds beef short ribs
- 1 medium yellow onion, thinly sliced
Sauce
- 1 cup soy sauce
- 1 cup beef broth
- 2 tablespoons rice vinegar
- ½ cup dark brown sugar
- ½ tablespoon black pepper
- 1 tablespoon sesame oil
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes (optional) or 2 tablespoons gochujang
To Finish
- 2 tablespoons cornstarch
- ¼ cup cold water
For Garnish
- 2–3 green onions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the ribs and onion: Arrange the beef short ribs in the bottom of the slow cooker, layering them evenly. Scatter the thinly sliced yellow onion evenly over the top of the ribs.
- Make the sauce: In a bowl, whisk together soy sauce, beef broth, rice vinegar, dark brown sugar, black pepper, sesame oil, minced garlic, minced ginger, and either red pepper flakes or gochujang until fully combined.
- Add sauce to ribs: Pour the prepared sauce evenly over the ribs and onions, ensuring all ribs are well coated with the flavorful liquid.
- Slow cook the ribs: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours, until the meat is tender and easily pulls away from the bone.
- Thicken the sauce: In a small bowl, mix the cornstarch with cold water to make a slurry. Stir this into the slow cooker liquid, cover again, and cook for an additional 20 minutes until the sauce thickens slightly.
- Finish and serve: Carefully transfer the ribs to a serving platter. Skim off any excess fat from the sauce using a spoon or fat separator. Spoon some of the thickened sauce over the ribs and garnish with sliced green onions and toasted sesame seeds. Serve hot and enjoy.
Notes
- For extra heat, substitute red pepper flakes with gochujang chili paste.
- Make sure to skim off excess fat from the sauce for a less greasy texture.
- Serve with steamed rice and sautéed vegetables for a complete Korean-inspired meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- You can also add carrots or daikon radish in the slow cooker for additional flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
