Korean Short Ribs Braised

These Korean short ribs are the ultimate comfort food for days when you crave something savory tender and packed with deep flavors. Slow-cooked in a rich sauce they fill your kitchen with irresistible aromas and make even weekday dinners feel special. Whether tucked over a bed of rice or served for an occasion this is the recipe that gets family and friends hovering around the table every time.

The short ribs turn meltingly tender after hours in the slow cooker and every person I have served these to begs for the recipe. I first made it for a holiday dinner and since then my cousins always plead for double batches.

Ingredients

• Beef short ribs: thick meaty and perfect for absorbing the sauce look for pieces with good marbling for the best texture
• Soy sauce: brings the signature salty umami backbone opt for naturally brewed for deeper taste
• Beef broth: enhances the richness choose low sodium if you want to control salt
• Rice vinegar: adds a gentle tang that balances the sauce use unseasoned for clean flavor
• Dark brown sugar: helps the sauce caramelize and brings depth unlike white sugar
• Black pepper: gives a subtle heat freshly ground is best for a pop of flavor
• Sesame oil: delivers nutty aroma use toasted sesame oil for authenticity
• Garlic: essential in Korean dishes gives sharp punch buy fresh and mince right before using
• Fresh ginger: lifts the marinade with warmth peel and finely mince for even cooking
• Yellow onion: melts into sweetness thin slices help it dissolve into the sauce
• Red pepper flakes: for a kick use more or less to suit your heat preference
• Cornstarch: thickens the sauce after slow cooking sift it to avoid lumps
• Cold water: blends with cornstarch so the sauce thickens smoothly
• Green onions: add a crisp fresh finish slice just before serving
• Toasted sesame seeds: give crunch and a nutty boost toast briefly in a dry pan if needed

Instructions

Prep the Short Ribs:

Pat your short ribs dry with paper towels to help them brown and absorb flavor Trim excess fat for a cleaner sauce

Layer the Aromatics:

Arrange the short ribs in a single layer at the bottom of your slow cooker Scatter sliced onions over the meat so they spread flavor while cooking

Make the Sauce:

In a mixing bowl combine soy sauce beef broth rice vinegar dark brown sugar black pepper sesame oil minced garlic and ginger and red pepper flakes if you want heat Whisk the mixture until the sugar dissolves and everything blends together

Pour and Cook:

Pour the sauce evenly over the short ribs and onions in the slow cooker so everything is coated Cover and cook on low for eight hours until the meat is fall apart tender and infused with flavor

Thicken the Sauce:

Remove short ribs to a platter and cover to keep warm Skim off any excess fat from the cooking liquid in the slow cooker Mix cornstarch and cold water to make a slurry then whisk this into the sauce in the slow cooker Turn heat to high and simmer uncovered until the sauce is glossy thick and coats a spoon about ten minutes

Serve and Garnish:

Return ribs to the slow cooker or put on a serving platter Spoon sauce over the top and sprinkle with sliced green onions and toasted sesame seeds just before serving

My favorite ingredient is the sesame oil for how it perfumes the entire dish with just a drizzle. This is the dish my kids ask for every time we celebrate something special and I always love seeing their faces when I lift the slow cooker lid.

Storage Tips

Keep leftovers in an airtight container in the fridge where they stay delicious for up to four days. For longer storage short ribs freeze beautifully for up to three months. I let them cool completely then pack into single meal portions for easy weeknight dinners.

Ingredient Substitutions

You can swap beef short ribs with beef chuck roast or brisket for a similar melt-in-your-mouth feel. If you do not have dark brown sugar try light brown or even honey for a gentle sweetness. Low sodium soy sauce is handy if you are watching salt.

Serving Suggestions

Serve over steamed white rice sticky rice or even creamy mashed potatoes for a Western twist. Garnish with a heap of fresh scallions or pickled cucumbers to cut the richness. In my house a side of sautéed spinach or kimchi is a must.

Cultural Context

This style of short rib dish is inspired by Korean galbi jjim but made easier in the slow cooker for busy cooks. Traditionally it is a celebratory meal for holidays and gatherings symbolizing comfort and togetherness. I love how making it connects my family to those festive evenings and leisurely dinners.

Seasonal Adaptations

For summer swap in grilled corn and chill the leftovers for cold short rib salad wraps In winter add chunks of daikon radish or carrot to the slow cooker for a heartier stew During holidays serve with sticky rice cakes or extra pickles for a true Korean table

Success Stories

Every time I make these for friends they rave and ask for the recipe. My neighbor once dropped by to return a borrowed pan smelled the ribs cooking and begged to stay for dinner. The slow cooker does all the hard work making it a perfect recipe to impress guests without stress.

Freezer Meal Conversion

Before freezing let the ribs and sauce cool completely. Store in heavy zip top bags or shallow containers so they defrost quickly. I pull a portion out in the morning and it is ready to reheat on the stove or microwave by dinner time.

Give these slow-cooked Korean short ribs a try and they’ll steal the show at any meal. Leftovers taste even better and will make busy nights feel special.

Recipe FAQs

→ What cut of beef works best for Korean short ribs?

Bone-in beef short ribs are ideal. They become tender and flavorful after slow cooking, absorbing the marinade beautifully.

→ Can I prepare this dish in advance?

Yes, marinate the beef a day ahead or cook the dish and reheat gently before serving. The flavors deepen over time.

→ How can I thicken the sauce?

Mix cornstarch with cold water, then stir into the cooking liquid at the end for a glossy, rich glaze.

→ Are there substitutions for rice vinegar?

You may use apple cider vinegar or white wine vinegar with similar results if rice vinegar isn’t available.

→ What sides pair well with Korean short ribs?

Steamed jasmine rice, sautéed greens, or pickled vegetables make excellent accompaniments for these flavorful ribs.