Slow Cooker Korean Short Ribs
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 Servings
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Calories
511 kcal
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Course
Main Course
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Cuisine
Korean
Slow Cooker Korean Short Ribs
Description
Beef short ribs are coated lightly with flour, then seared on high heat to create a browned exterior that adds depth of flavor. The ribs are transferred to a slow cooker along with a blend of brown sugar, lite soy sauce, sesame oil, minced garlic and ginger, and crushed red pepper for subtle heat. This mixture simmers slowly for several hours, tenderizing the meat and allowing the sauce to penetrate deeply.
A cornstarch slurry is added near the end of cooking to thicken the sauce, giving it a silky glaze that clings to the ribs. The ribs themselves become tender but retain some bite without falling apart entirely.
The finished dish can be served alongside steamed rice and vegetables, while finely diced green onions and toasted sesame seeds sprinkled on top provide crispness and a nutty note that contrasts with the rich sweetness of the ribs.
Ingredients
- 1 tablespoon canola oil
- 1/4 cup flour
- 3 pounds short ribs I use boneless because they have less fat and connective tissue in 3 inch chunks
- 1 cup brown sugar
- 1/2 cup soy sauce lite
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 teaspoon crushed red pepper
- 2 tablespoons corn starch mixed with 2 tablespoons water
- green onion for garnish (optional, diced
- sesame seeds for garnish (optional)
Instructions
- In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil.
- Dredge the beef in flour on all sides and shake off the excess.
- Brown the beef on high heat on all sides. Make sure the pan is hot, you don't need to worry how done the meat is, you're just going for color.
- Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Add in the cornstarch slurry and cook and additional 20-30 minutes while you cook your rice and vegetables to thicken the sauce.
- Garnish with green onions and sesame seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 97mg | 32% |
| Sodium | 1200mg | 50% |
| Potassium | 688mg | 15% |
| Sugar | 35g | 70% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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