Tender Korean Short Ribs

This slow cooker Korean short ribs recipe delivers melt-in-your-mouth tenderness paired with a rich, savory marinade that balances sweet, spicy, and tangy flavors. It’s a perfect dish for when you want a comforting and impressive meal with minimal hands-on time.

I first made this recipe for a weekend family dinner, and everyone was amazed how tender and flavorful the ribs turned out. It quickly became one of my go-to dishes for special occasions or cozy nights in.

Ingredients

• Beef short ribs: three pounds provide rich, marbled meat that becomes wonderfully tender through slow cooking
• Soy sauce: half a cup adds umami and saltiness, opt for low-sodium to control salt levels
• Brown sugar: a quarter cup packed balances the savory elements with sweetness and helps caramelize flavors
• Rice vinegar: a quarter cup offers a subtle acidity that brightens the marinade
• Sesame oil: one tablespoon contributes a toasty, nutty aroma essential in Korean cooking
• Garlic: four cloves minced brings pungent depth and complements the ginger
• Fresh ginger: one tablespoon grated adds warmth and slight peppery spice
• Gochujang: one tablespoon Korean chili paste gives a spicy kick and authentic flavor, adjust to your heat preference
• Black pepper: half a teaspoon rounds out the seasoning
• Green onions: half a cup chopped serve as a fresh, crunchy garnish
• Toasted sesame seeds: for garnish add nuttiness and a bit of texture
• Optional beef broth or water: a quarter cup can be added if you like more sauce for serving or reheating

Step-by-Step Instructions

Spoon One Preparing the marinade:

Mix soy sauce brown sugar rice vinegar sesame oil garlic ginger gochujang and black pepper in a large bowl whisking until the sugar mostly dissolves and the marinade is uniformly smooth

Spoon Two Arranging the ribs:

Trim any excess surface fat from the short ribs for less grease then place them in the slow cooker in a single layer with the meaty side down ensuring they cook evenly

Spoon Three Coating the meat:

Pour the marinade evenly over the ribs then turn them once or twice so all sides get well coated Add a splash of beef broth or water if you want extra sauce to serve with

Spoon Four Slow cooking:

Cover the slow cooker and let the ribs cook on low for six to eight hours or on high for four to five hours Cook until the meat is very tender and pulls away from the bone easily with a fork

Spoon Five Finishing touches:

Carefully remove the ribs to a serving platter and tent loosely with foil to keep warm If desired strain the cooking liquid into a saucepan and simmer over medium heat for five to ten minutes to reduce or stir in a cornstarch slurry and cook until thickened to a glossy sauce

Spoon Six Serving:

Garnish the ribs generously with chopped green onions and toasted sesame seeds Serve immediately over steamed rice noodles or mashed potatoes for a complete meal

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Storage tips

Allow the ribs and sauce to cool completely before storing Then place them in an airtight container Refrigerate for up to four days For longer storage freeze the ribs and sauce separately in freezer-safe containers for up to three months Reheat gently to avoid drying out the meat

Ingredient substitutions

You can substitute beef short ribs with boneless short rib meat or chuck roast cut into large chunks for a similar result If gochujang is unavailable try mixing a blend of chili paste and miso paste to mimic the flavor Rice vinegar can be swapped with apple cider vinegar but the taste will be milder

Serving suggestions

Serve these ribs over fluffy jasmine rice or creamy mashed potatoes The richness also pairs beautifully with steamed vegetables or a crunchy kimchi side dish Slicing the ribs thinly to use in sandwiches or tacos adds a fun twist for leftovers

Cultural context

Korean short ribs or galbi is a traditional favorite often enjoyed grilled but slow cooker methods make this dish accessible for home cooks Without a grill the marinade mimics the classic grilled galbi flavor profile capturing the balance of sweet salty acidic and spicy notes common in Korean barbecue

Recipe FAQs

→ What cut of meat works best for this dish?

Beef short ribs are ideal as their marbling and bone structure enhance flavor and tenderness during slow cooking.

→ How can I adjust the spice level?

Modify the amount of gochujang to suit your taste; increasing it adds more heat and depth.

→ Can I prepare this ahead of time?

Yes, the flavors deepen when refrigerated and reheated, making it excellent for meal prep.

→ What sides complement these ribs?

Steamed rice, noodles, or mashed potatoes work well to soak up the savory sauce, plus pickled vegetables add a bright contrast.

→ Is there a way to thicken the cooking liquid?

Simmer the liquid after cooking, or whisk in a cornstarch slurry and cook until glossy and thickened.