Description
Tender beef short ribs marinated in a rich Korean-style sauce, perfect for a comforting family meal or dinner party.
Ingredients
Scale
- 4–6 pounds beef short ribs
- 1 cup soy sauce
- 1 cup beef broth
- 2 Tablespoons rice vinegar
- 1/2 cup dark brown sugar
- 1/2 Tablespoon black pepper
- 1 Tablespoon sesame oil
- 5 cloves garlic (minced)
- 1 Tablespoon ginger (minced)
- 1 medium yellow onion (thinly sliced)
- 1 teaspoon red pepper flakes (optional) or 2 tablespoons Gochujang
- 2 Tablespoons cornstarch
- 1/4 cup cold water
- 2–3 green onions (sliced on the diagonal into 1-inch pieces for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Arrange the short ribs in the bottom of a slow cooker, then sprinkle with the thinly sliced onion.
- In a mixing bowl, combine the soy sauce, beef broth, rice vinegar, brown sugar, black pepper, sesame oil, minced garlic, minced ginger, and red pepper flakes (or Gochujang). Pour this mixture over the short ribs in the slow cooker.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- When the meat is nearly ready, whisk the cornstarch into the cold water until dissolved, then pour into the slow cooker, stirring to combine with the sauce. Cook for an additional 20 minutes.
- Remove the ribs from the slow cooker and transfer to a serving platter. Sprinkle with sesame seeds and green onions.
- Use a fat separator to remove excess fat from the cooking liquid, then serve alongside white rice, drizzling the sauce over the meat and rice.
Notes
Choose well-marbled beef short ribs for tenderness. Consider marinating the ribs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg