Korean Short Ribs Slow Cooker Recipe

These fall-off-the-bone slow cooker Korean Short ribs are tender, juicy, and delicious, with an unbelievable savory-sweet glaze. Gingery heat gives a sticky sauce some serious backbone, hitting all the right notes and making it absolutely irresistible.

Prep Time
15 minutes
Cook Time
3+ hours
Servings
3 to 4
Ingredients:

    • 2 ½ pounds flank-style beef short ribs
    • ½ large onion thinly sliced

     

    For sauce:

    • 1/3 cup soy sauce
    • ¼ cup honey or maple syrup
    • 2 tablespoons finely grated fresh ginger
    • 6 large cloves garlic minced
    • ½ teaspoon black pepper

     

    For thickening the sauce:

    • 1 tablespoon cornstarch
    • ¼ cup water

     

    For serving:

    • Toasted sesame seeds
    • Minced chives or green onions

Instructions:

  1. Pour all ingredients for the sauce into your Crock-Pot® slow cooker; stir to combine. Add ribs and sliced onions. Toss to coat evenly.
  2. Cook ribs on HIGH for 3 to 4 hours, stirring once halfway through to evenly coat with sauce. At 4 hours, the ribs should be falling off the bone, and can be served over a bowl of rice. At 3 hours they will be less buttery tender but should maintain their rib shape for serving.
  3. Remove ribs to a plate while you finish the sauce. First, use a ladle or a spouted measuring cup to remove the excess fat from the surface of the sauce (the ribs release a lot). In a small bowl, whisk cornstarch into cold water until smooth. Pour this cornstarch mixture into the sauce.
  4. Remove the stoneware from the slow cooker base and microwave the sauce for 1 ½ to 3 minutes, stopping to whisk every 30 seconds, until the sauce is thick and glossy.
  5. Toss ribs with the sauce and serve topped with green onion and/or sesame seeds, if desired.
  6. Enjoy!

Recipe by: @foodess

Entrees
Asian
Beef
Slow Cooker