Slow Cooker Korean Short Ribs Recipe
- Yield : 4-6 serving plates
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 9:00 h
- Ready In : 9:10 h
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Slow cooker Korean short ribs recipe. Bone-in beef short ribs with pear, soy sauce, and vegetables cooked in a slow cooker. This delicious beef ribs recipe adapted from https://www.browneyedbaker.com/slow-cooker-korean-short-ribs/ More Slow Cooker Recipes
Would you like to cook Korean short ribs recipe faster? Try to make it in an instant pot instead:
Instant Pot Korean Short Ribs Recipe
makes 4 servings
Ingredients: 1/4 cup (60 ml) soy sauce, 3 tablespoons (45 ml) gochujang, 2 tablespoons (30 ml) brown sugar, 2 tablespoons (30 ml) grated ginger, 1/2 ripe pear, peeled, cored, and grated, 2 cloves garlic, peeled and finely minced, 3 tablespoons (45 ml) toasted sesame oil, 2 pounds (960 g) bone-in beef short ribs, 2 sliced scallions (green parts only), 2 tablespoons (30 ml) seasoned rice vinegar, 1 teaspoon (5 ml) crushed red pepper flakes
Instructions: In 6-quart (6 L) electric instant pot, combine the soy sauce, gochujang, ginger, brown sugar, pear, minced garlic, 2 tablespoons sesame oil and 1/4 cup (60 ml) water. Whisk well. Top with beef ribs.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. With a slotted spoon, remove cooked beef ribs from the pot and transfer to a serving plate. Cover with an aluminum foil and set aside.
Switch the heat to saute mode. Cook the sauce for 15 minutes or until the liquid is thick and glazy. Turn off the instant pot. Pour the sauce over cooked ribs and toss well to coat.
In a medium mixing bowl, combine the scallions, cucumber, rice vinegar, red pepper flakes, sesame seeds, granulated sugar, 1/4 teaspoon salt, and remaining sesame oil. Stir well, then cover and refrigerate until ready to use.
Serve Korean short ribs over cooked rice topped with additional scallions and sesame seeds.
Slow Cooker Korean Short Ribs Recipe
- 6 pounds (3 kg) bone-in beef short ribs
- 1 ripe pear, peeled, cored, and coarsely chopped
- 1/2 cup (125 ml) soy sauce
- 3 scallions, sliced
- 3-inch (7.5 cm) peeled ginger, cut into 2 pieces
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce
- 1 cup (250 ml) low-sodium beef broth
- 3 tablespoons instant tapioca
- salt and freshly ground black pepper, to taste
- 2 tablespoons minced fresh cilantro
Preheat the broiler. Place an oven rack about 6 inches (15 cm) below the heating element. Line a baking dish with an aluminum foil.
Place beef ribs in a large dip bowl. Season with salt and black pepper on both sides.
Place seasoned ribs bone-side-up on the prepared baking dish and broil for 5 minutes. Turn them over and bake for a further 5 minutes.
Meanwhile, in a blender, combine the pear, soy sauce, garlic, scallions, ginger, vinegar and fish sauce. Blend until smooth.
Lightly grease a slow cooker with nonstick cooking spray. Pour the pear mixture into the bottom of greased pot, then stir in beef broth and tapioca to combine. Nestle broiled short ribs into the slow cooker.
Cover the cooker and cook on low-heat setting for 9-10 hours.
Turn off the slow cooker and open the lid. Using tongs, remove cooked ribs from the pot and tarnsfer to a serving plate. Cover with aluminm foil and keep warm.
Allow cooking liquid in the slow cooker settle for 5 minutes. Using a large spoon skim off the fat. Season to taste with salt and black pepper. Stir in chopped fresh cilantro. Pour 1 cup (250 ml) of the sauce over the short ribs and serve with the remaining sauce.