3PoundsBoneless Beef Short Ribs- cut crosswise into 2-3'' pieces & at room temperature (or 4 1/2 pounds bone-in short ribs)
Kosher Salt & Ground Black Pepper
2TBSNeutral Oil- divided, or more as needed (Canola or Vegetable Oil)
½CupReduced Sodium Soy Sauce
1/3CupDark Brown Sugar, packed
2Green Onionthinly sliced, plus more for garnish
3large ClovesGarlic- peeled and minced
1TBSGinger- peeled and grated
¼tspRed Pepper Flakes
2 1/2TBSCornstarchMixed with 3 TBS Water
Options for serving: Sesame Seeds, White Rice, Shredded Carrots, Sliced Avocado, Sliced Cucumber, Butter Lettuce, Sliced Cucumber, Sriracha
Dry and season ribs: Pat the beef ribs using a paper towel and season generously with salt and pepper.
Sear ribs: Heat olive oil over medium-high heat in a heavy bottomed stock pot or large cast iron skillet until shimmering. Add ribs and sear until browned on all sides until browned on all sides (about 3 minutes per side)*. don’t disturb/move ribs while browning on each side). Use tongs to remove ribs and transfer to a slow cooker.
Make the sauce: In a medium sized bowl, whisk together the soy sauce, apple juice, sugar, mirin, sesame oil, green onion, garlic, ginger and pepper flakes. Pour the sauce mixture over the ribs in the slow cooker.
Slow cook: Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until the meat is extremely tender.
Add the cornstarch mixture to the slow cooker and stir well to combine. Cover and cook on HIGH for an additional 30 minutes, or until the sauce has thickened. (Optional: Skim the top of the sauce for fat and discard)
Serve: Garnish with sesame seeds and sliced green onions if desired. Serve and enjoy!
It is important the ribs be close to room temperature before searing. Cold ribs will brown unevenly, while room temperature ribs will become an even, beautiful brown.
Sear the ribs in batches if necessary to not overcrowd the pan. Add the oil as necessary between batches. Overcrowding the pan will result in steaming the ribs, instead of browning.
Ribs can be seared a day in advance. Store them in a zip-closure bag in the refrigerator and allow them to come to room temperature on the counter before proceeding with the recipe.
To reheat Korean ribs leftovers, remove them from the sauce. Preheat oven to 300 degrees. Place ribs on an aluminum foil lined sheet pan. Bake, turning over once or twice, until warmed throughout, about 20-30 minutes.