Javascript required
Skip to content Skip to sidebar Skip to footer
Home / Korean Beef Short Rib Recipe Slow Cooker

Korean Beef Short Rib Recipe Slow Cooker

Slow cooker Korean beef short ribs recipe. Complete your dinner preparation effortlessly in your slow cooker. These Korean short ribs are packed with delicious and savory flavor and the meat is fork tender falling off the bone.

Korean short ribs served with baby potatoes and carrots over white rice

Today I'm back with a super flavorful, no fuss, slow cooker beef short ribs recipe. These ribs are cooked in a slow cooker long & slow for 8 hours ​and are bone fall off tender. It almost melts in your mouth like butter. 🙂

This is a spin off dish from my traditional galbijjim recipe. I also have a variation of this recipe cooked in an Instant Pot as well. Based on your preferred cooking tools and completion time, you can choose the method you prefer to go with.

I love the flavor of Korean braised beef ribs. Its sweet, salty, meaty and savory flavor is seriously hard to resist. Browning the ribs over a skillet really enhances the savory and rich flavor too. So don't skip it if you can do that.

Another reason I really like this dish is because of its side dishes (i.e. baby potatoes and carrots). You don't need to prepare them separately and they are cooked with the ribs and the sauce from the beginning, so they are just as flavorful too. And super convenient! It really makes a great "one pot meal".

Anyway, hope you give this a try soon! It's simply marvelous.

Slow Cooked Beef Short Ribs with Baby Potatoes and Carrots

INGREDIENTS FOR SLOW COOKER KOREAN SHORT RIBS (SERVES 4 – 6)

MAIN

  • 1.5 kg / 3.3 pounds bone-in beef short ribs
  • 500 g / 18 ounces baby potatoes, rinsed
  • 300 g / 11 ounces carrots, peeled & cut in medium size chunks
  • (optional) green onions, thinly sliced
  • (optional) toasted sesame seeds

SAUCE

  • 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 1/2 cups beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/4 cup brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns

THICKENER

  • 2 Tbsp corn starch (or potato starch)
  • 2 Tbsp water

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KOREAN SHORT RIBS IN SLOW COOKER

1. Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.

Collage image - short ribs in a bowl of water and on top of kitchen paper

2. Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.

Browning short ribs over skillet

3. Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you're short on time, but I find that it results in less flavorful and less tender meat.)

Korean short ribs covered with galbi sauce in a crockpot

4. 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.

Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it's less work and less clean up afterwards.)

(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don't normally separate fat in the first serving, but if I'm eating it as a leftover, I remove the solidified fat as it's quite convenient to remove.

5. Serve over rice. Garnish with green onions and/or toasted sesame seeds.

Korean short ribs cooked in slow cooker

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Korean short ribs cooked in slow cooker

MAIN

  • 1.5 kg bone-in beef short ribs (3.3 pounds)
  • 500 g baby potatoes (18 ounces), rinsed
  • 300 g carrots (11 ounces), peeled & cut in medium size chunks
  • green onions (optional), thinly sliced
  • toasted sesame seeds (optional)

SAUCE

  • 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 1/2 cup beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/4 cup brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns

THICKENER

  • 2 Tbsp corn starch  (or potato starch)
  • 2 Tbsp water

  • Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.

  • Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.

  • Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you're short on time, but I find that it results in less flavorful and less tender meat.)

  • 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.

    Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it's less work and less clean up afterwards.)

    (Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don't normally separate fat in the first serving, but if I'm eating it as a leftover, I remove the solidified fat as it's quite convenient to remove.

  • Serve over rice. Garnish with green onions and/or toasted sesame seeds.

Calories: 199 kcal | Carbohydrates: 44 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1163 mg | Potassium: 647 mg | Fiber: 4 g | Sugar: 22 g | Vitamin A: 8369 IU | Vitamin C: 22 mg | Calcium: 44 mg | Iron: 1 mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

casimatydenard.blogspot.com

Source: https://mykoreankitchen.com/slow-cooker-short-ribs/