Korean Short Ribs Braised (Print Version)
Slow-braised Korean short ribs in soy, garlic, and ginger glaze. Melt-in-your-mouth beef with rich flavor.
# Ingredients:
→ Beef and Aromatics
01 -
4 to 6 pounds beef short ribs
02 -
1 medium yellow onion, thinly sliced
03 -
5 cloves garlic, minced
04 -
1 tablespoon fresh ginger, minced
05 -
2 to 3 green onions, sliced
→ Marinade and Sauce
06 -
1 cup soy sauce
07 -
1 cup beef broth
08 -
2 tablespoons rice vinegar
09 -
1/2 cup dark brown sugar
10 -
1 tablespoon sesame oil
11 -
1/2 tablespoon freshly ground black pepper
12 -
1 teaspoon red pepper flakes (optional)
→ Finishing and Garnish
13 -
2 tablespoons cornstarch
14 -
1/4 cup cold water
15 -
1 teaspoon toasted sesame seeds
# Steps:
01 -
Place the beef short ribs in an even layer in the base of a slow cooker. Distribute the sliced yellow onion over the ribs.
02 -
Combine soy sauce, beef broth, rice vinegar, dark brown sugar, sesame oil, black pepper, minced garlic, minced ginger, and red pepper flakes in a mixing bowl. Whisk until the sugar is dissolved and ingredients are fully incorporated.
03 -
Pour the marinade mixture evenly over the short ribs and onions. Cover and cook on low for 8 hours, or until the beef is exceptionally tender.
04 -
Once cooking is complete, transfer short ribs to a platter and tent loosely with foil. Skim excess fat from cooking liquid in the slow cooker. In a small bowl, stir together cornstarch and cold water until smooth. Whisk the slurry into the hot cooking liquid. Cover and cook on high for 10–15 minutes, until sauce is glossy and slightly thickened.
05 -
Arrange short ribs on a serving dish. Spoon thickened sauce over the top and sprinkle with sliced green onions and toasted sesame seeds before serving.
# Notes:
01 -
For optimum tenderness, allow short ribs to cook undisturbed for the full 8 hours. The natural marbling in the beef will yield a rich, succulent texture.