Best Recipe For Braised Korean Beef Short Ribs On A Slider

In a medium bowl, combine the low sodium soy sauce, dark brown sugar, rice wine, sesame oil, green onions, sesame seeds, minced garlic, grated Korean pear, and black pepper. Mix well to create a flavorful marinade.

Place the boneless beef short ribs in a resealable bag or a bowl. Pour the marinade over the ribs, ensuring they are fully coated. Allow them to marinate in the refrigerator for at least 2 hours or overnight to infuse the flavors.

Slow Cooking in a Dutch Oven or Crock Pot

Remove the marinated short ribs from the refrigerator and transfer them to a slow cooker.

Add 1/4 cup of cold water to the slow cooker.

Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours until the meat is tender and easily shreds.

Once cooked, remove the beef ribs from the slow cooker and shred the meat. The best way is by using two forks.

Cooking Braised Korean Beef Short Ribs with an Instant Pot or Pressure Cooker

Select the "Saute" function on your Instant Pot and heat it to medium-high heat.

Sear the marinated short ribs on both sides until browned.

Add 1/2 cup of water to the pot, then secure the lid and set the Instant Pot to high pressure for 40 minutes.

Allow for a natural release of pressure before opening the lid.

Remove the ribs from the pot and shred the meat.

Cooking Braised Korean Beef Short Ribs with an Air Fryer

Preheat the air fryer to 375°F (190°C).

Remove the marinated short ribs from the refrigerator and shake off any excess marinade.

Place the meat in a single layer in the air fryer basket.

Cook for 10-12 minutes, flipping the Korean style ribs halfway through, until they are cooked to your desired level of doneness.

Remove the ribs from the air fryer and shred the meat.

Preparing the Savory Sauce

Create the savory sauce by combining a portion of the cooking liquid with a cornstarch slurry in a small bowl.

Do this by creating the cornstarch slurry by combining one tablespoon of cornstarch and two tablespoons of water.

The next step is to combine 1/4 cup of the cooking liquid from the slow cooker, Instant Pot, or air fryer with 2 tablespoons of low sodium soy sauce, 1 tablespoon of sesame oil, and a pinch of black pepper.

Slowly add the cornstarch slurry to the remaining cooking liquid while stirring continuously over medium heat.

You should get a thickened sauce as you cook the sauce on the stovetop. Mix well to create a savory sauce.

Cook time should only be for a few minutes until the sauce thickens to your desired consistency.