These Korean Short Ribs are fall-off-the-bone tender and bursting with flavor WITHOUT any fuss!! This easy recipe lets the slow cooker or crock pot do all the hard work! You only need everyday ingredients and 15 minutes of preparation to make the most tender, succulent short rib dinner you and your family will love!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Course: Appetizer, entree, Main Course, starter
Keyword: beef, crockpot, Korean, short rib, Slow Cooker
Large Dutch Oven or Cast Iron Skillet (for searing)
Slow Cooker or Crock Pot
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 Onion- thinly sliced, plus more for garnish
3large ClovesGarlic- peeled and minced
1TBSGinger- peeled and grated
¼tspRed Pepper Flakes
2 1/2TBSCornstarch- Mixed 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 thoroughly dry using paper towels. Season the ribs 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, about 3 minutes per side. (Don’t disturb or move ribs while browning on side - leave the ribs alone until ready to flip them to the next side.) Use tongs to remove ribs and transfer them 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. Remove the ribs to a serving plate. (Optional, but recommended: Skim the top of the sauce for fat and discard.)
Serve: Pour sauce over the ribs and garnish with sesame seeds and sliced green onions if desired. Serve and enjoy!
Ribs: 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.
Searing: 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.
To make in advance: 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.
Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.