Slow Cooker Korean Short Ribs
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 25 mins
-
Servings
6
-
Calories
199 kcal
-
Course
Main Course
-
Cuisine
Korean
Slow Cooker Korean Short Ribs
Report
Try this super flavorful slow cooker Korean beef short ribs. These ribs are cooked in a slow cooker long and slow for 8 hours and are bone fall off tender!
Share:
Ingredients
MAIN
- 1.5 kg bone-in beef short ribs (3.3 pounds)
- 500 g baby potatoes (18 ounces), rinsed
- 300 g carrots (11 ounces), peeled & cut in medium size chunks
- green onions (optional), thinly sliced
- toasted sesame seeds (optional)
SAUCE
- 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces), cored & chopped
- 1/2 onion (60 g / 2 ounces), peeled & chopped
- 1/2 cup beef stock
- 1/2 cup soy sauce , regular (kikkoman)
- 1/4 cup brown sugar
- 2 Tbsp honey
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppercorns
THICKENER
- 2 Tbsp corn starch (or potato starch)
- 2 Tbsp water
Instructions
- Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.
- Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.
- Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)
- 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it’s less work and less clean up afterwards.)(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don’t normally separate fat in the first serving, but if I’m eating it as a leftover, I remove the solidified fat as it’s quite convenient to remove.
- Serve over rice. Garnish with green onions and/or toasted sesame seeds.
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
1163mg
(48%)
Potassium
647mg
(18%)
Fiber
4g
(16%)
Sugar
22g
(44%)
Vitamin A
8369IU
(167%)
Vitamin C
22mg
(24%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1163mg | 48% |
| Potassium | 647mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 8369IU | 167% |
| Vitamin C | 22mg | 24% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
Other Recipes
You'll Also Love
