Korean-Style Short Ribs
This is one of my many favorite meals: Korean-style short ribs. One of the reasons I like it so much is because the majority of it’s made in the crockpot, so a lot of the hard work is done for me and the house smells wonderful all day — how can you beat that? I like to serve it over white rice and garnish with toasted sesame seeds and chopped green onion.
If you can’t find short ribs or you have a bunch of people to feed (short ribs can be pricey), you can also use a pound or so of beef stew meat — it works really well and is already in perfect bite-sized pieces.
Korean-Style Short Ribs
1/2 c soy sauce
1/2 c packed light brown sugar (you can scale it down to 1/3 c)
2 Tb sesame oil
2 Tb rice vinegar
2 Tb minced fresh ginger
4 cloves of crushed garlic
1/2 tsp red pepper flakes
5 lbs beef short ribs3 Tb cornstarch
3 Tb cold waterMix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a small bowl. Place ribs in a 5-quarter slow cooker and pour sauce over. Cover and cook on high for 6 hours or on low for 9 hours.
Transfer ribs to a platter, and skim and discard excess fat from liquid. Place liquid in a saucepan, combine cornstarch and water and add to liquid. Bring to a boil and cook for two minutes, stirring constantly, until thickened. Remove meat from ribs, place over rice and top with sauce, green onions and sesame seeds.
wow! while i don’t eat red meat anymore, i did grow up on korean-style short ribs. i had no idea you could make them in a slow cooker! i may have to try this out for my hubby…he would love it 🙂
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Hi Happy! The best part (aside from how yummy they are :)) is that they’re so easy to make. If I had to make them the traditional way I probably wouldn’t nearly as often 😀
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this was amazing and easy!!!!
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I made these short ribs. I was concerned about not browning them first. I’m not anymore. These were delicious!! My husband wants me to make them every wk.
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Made this tonight and it’s fantastic. Threw mushrooms in the crockpot the last 30 minutes and it’s a perfect add on. Served with roasted broccoli for a green side.
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sooooooo good. I make these at least twice a month now, because they are delicious and incredible easy. Served with some cauliflower rice and veg, you just can’t beat it!
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Just made these today for the first time. They were absolutely delicious, but the meat didn’t fall off the bone, like short ribs are supposed to, or so I thought. The meat was really tasty and not tough at all, though. We just had to cut it off the bone with a fork and knife. I cooked them for 9 hours on low. Any ideas?
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[…] adapted from Heather’s Bytes […]
Can I use toasted sesame oil for the sesame oil in the recipe?
This recipe looks amazing!
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Make this recipe with Pork Shoulder and its amazing!!!
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