Korean Braised Beef Short Ribs Recipe
This Korean Braised Beef Short Ribs recipe combines tender, slow-cooked beef ribs infused with a flavorful mix of soy, garlic, ginger, and spicy gochujang. Perfectly browned before slow cooking and finished with a glossy, thickened sauce, this dish is served with scallions, kimchi, shredded carrots, and brown rice for an authentic, hearty Korean meal.
- Prep Time: 30 minutes
- Cook Time: 5 hours 45 minutes
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Sauce and Aromatics
- 1 medium onion (thinly sliced vertically)
- 10 large cloves garlic (sliced)
- 2 tablespoons minced ginger
- 2 cups beef broth
- 1/2 cup soy sauce (tamari or coconut aminos)
- 1/4 cup brown sugar (or coconut sugar)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons gochujang (fermented Korean chile paste) (or to taste and tolerance)
- 1 tablespoon toasted sesame oil
Main
- 2 tablespoons canola oil (or vegetable or peanut oil)
- Salt and freshly ground black pepper
- 3 – 3 1/2 pounds beef short ribs (Between 4 and 8 ribs. Bone in, trimmed of excess fat)
- 2 tablespoons cornstarch
Garnishes and Sides
- 2 bunches scallions (root ends trimmed)
- 1 tablespoon toasted sesame seeds
- Kimchi (for serving)
- Shredded carrots (for serving)
- Cooked brown rice (for serving)
Instructions
- Prepare the slow cooker and sauce: Combine the onion, garlic, ginger, beef broth, soy sauce, brown sugar, rice vinegar, gochujang, and toasted sesame oil in a slow cooker. Set the slow cooker to high to preheat while preparing the ribs.
- Brown the ribs: Heat 2 tablespoons of canola oil in a large skillet or sauté pan over medium-high heat. Season the beef short ribs generously with salt and freshly ground black pepper. Add the ribs to the pan, reduce heat to medium, and brown them well on all sides, about 2-3 minutes per side. This step seals in juices and adds depth of flavor.
- Transfer ribs to slow cooker: Place the browned short ribs meat side down into the slow cooker with the prepared sauce. Ensure the ribs are partially submerged in the liquid to maximize flavor infusion.
- Slow cook the ribs: Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 8-10 hours until the ribs are very tender and easily pull apart.
- Thicken the sauce: Mix the cornstarch with approximately 4 tablespoons of the cooking liquid from the slow cooker until smooth. Pour this mixture back into the slow cooker, stir to combine, then continue cooking on HIGH uncovered for about 20 minutes, stirring occasionally. This will thicken and glaze the sauce beautifully.
- Rest the ribs: Turn off the slow cooker and let the ribs stand, covered, for 10 minutes. The sauce will thicken further as it cools slightly.
- Sauté the scallions: Heat 1 teaspoon of oil in a skillet over medium-high heat. Cook the trimmed scallions for 2-3 minutes or until they become slightly softened and develop some browning, enhancing their natural sweetness.
- Serve the dish: Plate the short ribs with the sautéed scallions on top or alongside. Accompany with kimchi, shredded carrots, and cooked brown rice. Sprinkle toasted sesame seeds over the ribs for added texture and nutty flavor.
Notes
- For a milder dish, reduce the amount of gochujang or omit it completely.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Use tamari or coconut aminos as a gluten-free alternative to soy sauce if needed.
- Brown sugar can be replaced with coconut sugar for a healthier option.
- Make sure to trim excess fat from the ribs to avoid a greasy final dish.
- This dish benefits from resting after cooking to allow flavors to meld and sauce to thicken.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in a slow cooker.
