Crock Pot Korean Beef Short Ribs are a mouthwatering and easy-to-make beef dish that brings the authentic flavors of Korean cuisine right to your home kitchen. This slow-cooker recipe features tender, fall-off-the-bone beef short ribs simmered in a savory, sweet, and spicy sauce made with ingredients like soy sauce, gochujang, garlic, and ginger. Perfect for a cozy dinner or a special occasion, these Korean beef short ribs offer a delicious and satisfying meal that pairs well with steamed rice and vegetables. Whether you're new to Korean cooking or a seasoned pro, this recipe will surely become a family favorite!
Preparing beef short ribs can be a daunting task. I love smoking my beef short ribs, but this also can be a delicate art to perfecting them. This is why I decided to try a Korean short rib recipe after finding two packages in the freezer.
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Ingredients
The ingredients for this short rib recipe are a bit longer list of ingredients than I normally have, but the resulting flavors are worth it.
- Beef short ribs
- sweet onion
- garlic cloves
- ginger
- beef broth
- soy sauce
- brown sugar
- rice vinegar
- gochujang - If you are wondering what this is, before you head to google, it is fermented Korean chili paste. It can be found in the Asian food section of your grocery store.
- toasted sesame oil
- Garlic Seasoning Salt Salt and black pepper
- cornstarch
- green onions
See recipe card for quantities.
Instructions for How to Make Korean Beef Short Ribs
Start this Korean short rib recipe by setting your crock pot to low. If you use crock pot liner, go ahead and line the pot. Then, focus on the beef short ribs.
- Step 1: Prepare the Short Ribs - Generously season the short ribs with garlic salt and pepper on all sides. In a large skillet, heat the canola oil over medium-high heat. Once hot, sear the short ribs on all sides until browned. This should take about 3-4 minutes per side. Transfer the seared ribs to your crock pot.
- Step 2: Make the Sauce - In the same skillet, add the sliced onion, garlic, and minced ginger. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant. If you do not have time, this can be skipped. Then, add the beef broth, soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil to the skillet. Stir until the sugar is fully dissolved and the ingredients are well combined.
- Step 3: Cook the Ribs - Pour the prepared sauce over the short ribs in the crock pot, ensuring the ribs are fully covered. Finally cover the crock pot and cook on low heat for 6-8 hours or until the ribs are tender and the meat falls off the bone.
- Step 4: Thicken the Sauce - Once cooked, skim off any excess fat from the surface of the sauce in the crock pot. Mix the cornstarch with a small amount of water to create a slurry. Stir the cornstarch slurry into the sauce in the crock pot. Increase the heat to high and cook for an additional 15-20 minutes until the sauce thickens to your desired consistency.
Combine Ribs and Sauce: Return the ribs to the thickened sauce in the crock pot and let them soak up the flavors for a few minutes. If desired, serve the Korean beef short ribs over brown rice garnished with green onions or sesame seeds. Enjoy your flavorful and tender Korean short ribs!
These Crock Pot Korean Short Ribs are a perfect blend of savory, sweet, and spicy flavors that will satisfy your taste buds and leave you craving more. The slow-cooking process ensures that the ribs become tender and juicy, while the flavorful sauce infuses the meat with a delightful Korean-inspired taste. Whether you’re serving this dish for a cozy family dinner or a special occasion, it’s sure to impress your guests and become a go-to recipe in your kitchen. Pair the ribs with steamed rice and your favorite vegetables for a complete and delicious meal. Enjoy the ease of preparing this dish in a crock pot and the amazing flavors that it brings to the table!
Hint: If you prefer a thicker sauce, add more cornstarch slurry in small increments until you reach your desired consistency.
Substitutions
Whether you have a specific diet need or just don't have the exact ingredients, here are ways to substitute ingredients.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free alternative.
- Brown Sugar: Substitute with coconut sugar or a sugar-free sweetener for a healthier option.
- Gochujang: If you don't have gochujang, substitute with a mix of sriracha and a bit of miso paste.
- Rice Vinegar: Apple cider vinegar or white vinegar can be used as a substitute for rice vinegar.
Variations
Put a twist on this Korean short rib recipe with these ideas on how to make these short ribs in different ways.
- Spicy Ribs: Increase the amount of gochujang or add red pepper flakes for extra heat.
- Sweet and Sour: Add pineapple chunks for a sweet and tangy flavor profile.
- Korean BBQ Style: Add ยผ cup of Korean BBQ sauce to the marinade for an extra layer of flavor.
See this smoked beef short rib recipe if you are looking for another way to use beef short ribs.
Equipment & Essentials
Don't know what to buy to make this Korean short rib recipe because the ingredients aren't your normal pantry staples? Find everything you will need to make these ribs on the Amazon idea list.
Storage and Reheating Leftover Beef Short Ribs
- Refrigerator: Place leftover short ribs in an airtight container and refrigerate for up to 3 days.
- Freezing: You can freeze cooked short ribs in a freezer-safe container for up to 2 months.
- Reheating: To reheat, place the ribs and sauce in a pot over low heat until warmed through. Add a splash of water or beef broth if needed to thin the sauce.
Top Tips for Making Beef Short Ribs
- Searing the Meat: Don't skip the step of searing the short ribs. It enhances the flavor and helps to lock in juices.
- Thickening the Sauce: If you prefer a thicker sauce, add more cornstarch slurry in small increments until you reach your desired consistency.
- Bone-In vs. Boneless: While bone-in ribs add flavor, boneless short ribs can be used for a more convenient eating experience.
FAQ
Yes, you can use beef chuck roast or pork ribs as alternatives. Cooking times may vary depending on the cut.
Absolutely! This dish tastes even better the next day as the flavors meld together. Simply store in the refrigerator and reheat when ready to serve.
Serve with steamed rice, kimchi, and a side of stir-fried vegetables for a complete meal.
Related Crock Pot Recipes
Looking for other slow cooker recipes like this? Try these:
- Crock Pot Hash Brown Casserole
- Crock Pot Smoked Pork Chile Verde
- Crock Pot Salisbury Steak
- Crock Pot Bacon Cheeseburger Soup Recipe
Pairing
These are my favorite dishes to serve with [this recipe]:
- Crock Pot Mushrooms and Onions - Steakhouse Mushrooms
- Cheesy Zucchini, Squash, and Corn Casserole
- Delicious Grilled Baby Potato Kabobs Recipe
- Classic Watergate Salad: A Retro Pistachio Fluff Dream
๐ Recipe
Crock Pot Korean Short Ribs
Equipment
- 1 Crock Pot
Ingredients
- 3 pounds beef short ribs
- 1 tablespoon garlic salt and pepper seasoning
- 2 tablespoons vegetable oil
- 1 onion
- 5 cloves garlic
- 1 tablespoons ginger fresh or dried
- 2 tablespoons gochujang
- 2 cups beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup rice wine vinegar
- 1 tablespoon toasted sesame oil
- 1 bunch green onions
Instructions
- Start by seasoning the short ribs generously with salt and freshly ground black pepper.
- Slice the onions, mince the garlic, and grate or chop the ginger.
- Heat the canola oil in a large skillet over medium-high heat, and once the oil is hot, sear the short ribs on all sides until they are browned. This searing step locks in the flavor and adds depth to the dish. After searing, transfer the ribs to your crock pot.
- If you have time, In the same skillet, add the sliced onion, garlic, and minced ginger, and sauté them for 2-3 minutes until the onion becomes translucent. (This is not required)
- Next, add the beef broth, soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil to the skillet with the vegetables. Stir the mixture until the sugar is fully dissolved and all ingredients are well combined. Pour this flavorful sauce over the short ribs in the crock pot, ensuring the meat is fully covered.
- Cover the crock pot and cook the ribs on low heat for 6-8 hours or until the ribs are tender and the meat is falling off the bone.
- To thicken the sauce, skim off any excess fat from the surface of the sauce in the crock pot. Mix the cornstarch with a small amount of water to create a slurry, then stir the slurry into the sauce in the crock pot. Increase the heat to high and cook for an additional 15-20 minutes until the sauce thickens to your desired consistency.
- Serve the ribs hot, garnished with green onions or sesame seeds if desired, and enjoy your flavorful and tender Korean short ribs!
Nutrition
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