Slow-Cooked Korean Style Short Ribs

4 people
6 hr 35 min

I have been making this recipe for years. It's one of my husband's favorites, and it's so easy to make! With the help of a slow cooker, it does all the work! It's like having a sous chef right there in your kitchen, cooking up the best Korean Style Short Ribs you'll ever eat.

All of the flavors of a true Korean style dish pair perfectly with the short ribs. A cut like short ribs requires a cooking method of low and slow, making a slow cooker the perfect option for this recipe.

Pair these short ribs with a side of mashed potatoes for the win! A perfect meal on a chilly day, and also a great one for entertaining.

You'll need a larger-sized slow cooker, and here is the one that I suggest.

Slow-Cooked Korean Style Short Ribs
Recipe details
  • 4  people
  • Prep time: 5 Minutes Cook time: 390 Minutes Total time: 6 hr 35 min
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  • 10 garlic cloves peeled
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger chopped
  • 1 large shallot diced
  • 2 tbsp rice vinegar
  • 2 1/2 cups water
  • 3 pounds English style short ribs boneless or bone-in, trimmed of external fat

Put short ribs in the bowl of a slow cooker.
Combine first 7 ingredients in a bowl, then pour over short ribs.
Add the water.
Cover, and cook on high for 3 1/2 hour.
Stir short ribs, then cook on low for 3 hours.
Remove ribs and put on a plate. Cover with aluminum foil.
Spoon 2 cups of pan juices in a clear glass measuring container (or fat separator if you have one).
Wait for the fat to rise to the top and discard as much fat as possible.
Add 1 tablespoon of cornstarch and whisk to combine.
Pour gravy into sauce pan and heat, stirring constantly until thickened, 2-3 minutes.
Pour gravy over short ribs and enjoy.
Farmhouse 1820
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