Slow Cooker Korean Short Ribs
These slow cooker Korean short ribs are incredibly easy and packed with tons of flavor; the meat is tender and falls right off the bone!
When I asked my husband recently if he was hungry for anything in particular for Sunday dinner, he requested macaroni and cheese, which… yum. I thought about what I could make to go along with the mac and cheese, and I remembered a fantastic meal that I had at a local restaurant a few years ago – short ribs mac and cheese. It took all of a few seconds for to decide on short ribs to go along with the mac and cheese, but I wanted to try a new recipe. I made slow cooker short ribs a couple of years ago, but I was in the mood for something a little different. After poking around at some different recipes, I settled on Korean short ribs, which I had never eaten before, but been wanting to try.
These were a MASSIVE hit at dinner and definitely a recipe that will have a prominent place in my “keeper” file.
The master recipe for this dish comes from America’s Test Kitchen’s Slow Cooker Revolution cookbook, but I made a major tweak based on the recipe over on Nom Nom Paleo. The original recipe calls for separating the meat from the bones, and then microwaving the bones in order to add a deeper roasted flavor to the braise. Michelle’s version called for simply broiling the racks of ribs before popping them into the slow cooker. This seemed infinitely easier (and less messy), so that’s the route that I went, and the result was extraordinary.
If you’re short on time, you could even skip that step and just throw the short ribs straight into the slow cooker. Everything else gets dumped in as well, so no browning on the stovetop or sautéing ingredients before putting them in… my favorite kind of slow cooker recipes!
Previous to this recipe, I had always purchased the short ribs that are known as English short ribs – there are individual pieces of meat and each piece has a single bone running through the length of it. The other variety is known as flanken short ribs, which look more like a traditional rack of ribs, with several bones running through the meat. That’s the type that I purchased, because it looked like they had a bit less fat, but you could use either type for this recipe.
The base for the sauce is made of some traditional Asian ingredients, like soy sauce, garlic, scallions and fish sauce, and along with a sweet pear and some garlic, makes for an absolutely phenomenal braising liquid. The meat just falls right off of the bone and is incredibly tender. I also loved having some extra sauce to pour over the short ribs when we sat down to eat – so much flavor!!
Needless to say, these slow cooker Korean short ribs were a fantastic accompaniment to the macaroni and cheese for dinner, and would be a fantastic choice for dinner any day of the week.
Four years ago: Cheddar and Ale Soup with Potato & Bacon
Six years ago: Quiche Lorraine Scones
Slow Cooker Korean Short Ribs
Ingredients
- 6 pounds (2.72 kg) bone-in beef short ribs
- 1 pear, any variety, peeled, cored and coarsely chopped
- ½ cup (116 ml) soy sauce
- 6 garlic cloves, peeled and coarsely chopped
- 3 scallions, sliced
- 2 inch piece of fresh ginger, cut into two pieces
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce
- 1 cup (235 ml) chicken broth
- 3 tablespoons instant tapioca
- Salt and pepper, to taste
- 2 tablespoons minced cilantro
Instructions
- Preheat the broiler and arrange an oven rack about 6 inches below the heating element. Line a large baking sheet with foil.
- Season the short ribs with salt and pepper on both sides. Place the short ribs bone-side-up on the prepared baking sheet and broil for 5 minutes. Flip them over and broil for 5 additional minutes.
- Meanwhile, add the pear, soy sauce, garlic, scallions, ginger, vinegar and fish sauce to a blender or food processor and puree until completely smooth, about 1 minute.
- Spray a 6-quart slow cooker with non-stick cooking spray. Pour the pear puree into the bottom of the slow cooker. Stir in the chicken broth and tapioca to combine. Nestle the short ribs into the slow cooker (I set them on their sides so they could all fit in a single layer). Cover and cook on low for 9 to 11 hours.
- Remove the short ribs from the slow cooker, place on a serving platter and tent with foil. Allow the liquid in the slow cooker settle for 5 minutes, then skim off the fat with a large spoon. Season with salt and pepper and stir in the cilantro. Pour 1 cup of the sauce over the short ribs and serve with the remaining sauce.
Notes
Did you make this recipe?
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This sounds amazing! Can you clarify, at Step 5, when you remove the ribs from the slow cooker, do you leave the slow cooker turned on, or turn it off at that point? Thanks!
Do you think these could be done in a Dutch oven in a low temp oven? I’m thinking 250 for six or so hours. I really want to try this recipe but no slow cooker. I’m even thinking a two inch arm roast cooked really slow. Thank you.
Can you do these ribs on high Instead of low? How long would I cook them?
Hi Donna, I have not experimented with it on high; some meats do better than others with a higher, shorter cook time. I would do about 5 hours and see how that works.
This crock pot recipe is a great family meal or worthy of a dinner party. What surprised me was the bones fell off the ribs when I went to serve them but that just seemed to add more flavor to the sauce. Speaking of the sauce, in my opinion, this can be used for a variety of meats from beef, chicken or pork. I forgot to buy a pear and used a pink lady apple instead. Yummy! I served the short ribs with macaroni and cheese and fresh asparagus. Next day leftovers tasted delicious. My husband loved this recipe & I love him so I’ll make it again.
really nice, thank you for this recipe! love the flavors
It sounds yummy! Thank you for sharing the recipe. I wonder how this Korean short ribs taste and want to try my new slow cooker.
Whenever people ask me for a recipe, I always come here first, because all of these recipes are amazing. This is no exception. I found some short ribs in the cheap meat section at the store, and I thought hmmm… how to cook? The only adjustments I would make for next time is either low sodium soy seaside, or cut it in half. It was a little salty. I tossed some potato chunks in and that helped soak it up. I also added an extra pear, because the pest flavor was a little lost in the soy sauce. This smelled amazing perking away all day. I wish I had let them cook an extra hour. I got them started late. Would def maker again. I served over Jasmin rice, and with broccoli. Yummo! Thank you for teaching me new things to eat!
I was just looking at this recipe in that cookbook and wanted something that didnt involve microwaving beef for 15 mins. Cant wait to try this version instead!
Forgive my ignorance… But when you say “instant tapioca” are we talking about pudding? Never used or heard of using this as a thickening agent.
I am definitely making these, and want to make sure I get this right!
Thanks for sharing!
Hi Daphne, It is not pudding. You will find it in the baking aisle but it is not the same as pudding… here is the type that I use: http://www.amazon.com/gp/product/B000FEJ110/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000FEJ110&linkCode=as2&tag=broeyebak-20&linkId=AO2ABLMNE2A3B4H4
This looks absolutely sensational, Michelle! Korean short ribs are my husband’s absolute favorite that I make all the time for him I can’t wait to try your version next! So easy and the flavors are spot on! :)
just put these in crock about an hour ago. I bought 8 lbs of short ribs & they just fit in my crock. Now I am thinking I should add another batch of sauce. Do you agree?
Added another half batch of sauce. Was afraid flavor would be lacking.
Hi Karla, I was going to suggest another half batch of sauce to account for the extra ribs. Hope you enjoyed this!
I made this on Saturday and boy oh boy was it delicious! Very simple to
make and very flavorful. The only thing I left out was the fish sauce because I really don’t like fish. This is a keeper for sure.
This recipe grabbed my attention big time, and I resolved to make it right away. After looking at the astronomical price of beef short ribs around here, and the scarcity of meat on them, I decided to used a rump roast instead. OMG, this is so delicious! The flavour of that sauce is definitely something I’ll return to time and again, and the consistency is just perfect.
On another note, I started blogging 4-1/2 years ago, knowing nothing about it. Yours is one of the first blogs I started following, and I appreciate everything I’ve learned from you along the way. I’m still a loyal follower, most days checking out your post first thing in the morning.
Hi Marlene, I’m so glad you liked this! Thanks for sharing the tip about using the rump roast – great idea! And thank you for the kind words – I’m so glad I could inspire you to start your own blog!
So, I’d love to make these, but in prior years I haven’t been able to find fish sauce without shellfish in it. Since there is an allergy to this in my house, that is a problem. Any ideas or recommendations? From what I’ve read fish sauce when it appears is pretty critical because of umnani.
Hi Debby, I would just omit it. The original recipe from the ATK cookbook didn’t use it, but the adapted recipe I found did. I think it would be just as amazing without!
OMG. I am drooling. These look so juicy and flavorful!! MUST try.
can you substitute the tapioca powder for cornstarch ?
Hi Cheryl, No, you need to use instant tapioca (which is small granules), not tapioca starch/powder/flour. So in this case, cornstarch would not be an equivalent substitute.
yum. i bet this would go great with macaroni salad and Hawaiian sweet rolls
These look yummy and the recipe sounds tasty…will have to give these a try
Which mac and cheese recipe did you use to go with it??
Hi Roni, One that isn’t on the site yet, I’ll be posting it in the next couple of weeks!
Oh my…oh YES. Thanks.
I love how those look like they just melt in your mouth!
Kari
http://www.sweetteasweetie.com
We purchase a whole pig from a local meat locker and I only have pork spare ribs. Do you think spare ribs would work in this recipe? Thanks!
Hi Becky, This recipe uses short ribs, which are a cut of beef, so I’m sure the flavor would be a bit different with spare ribs. You could certainly try it!
I love all things Korean and cannot wait to try these!
These look like a great dish to make while continuing to dig out from the snow! One silly questiion…did you use seasoned or unseasoned rice vinegar? I’m always unsure which to use if it’s not specified. Thanks.
Hi Kelly, The recipe itself didn’t specify and I only keep unseasoned in my pantry, so that’s what I used.
Wow…I am just imagining that fork transferring a big juicy chunk of meat straight into my mouth:) You have mouthwatering photos!
Thank you for sharing ~ this recipe looks simple and delicious!!!
Hi,
I was wondering if you modified these with coconut aminos rather than soy sauce as I recall you saying you were going to do a Whole30 in January?
Hi Juli, Yes, I did!
I love short ribs but when I make them they never have that restaurant quality. These look like an easy foolproof recipe for me.
Yay! I already had this on my W30 menu for this week – Super excited that it was a major hit for you guys! I may make it a day ahead, let the fat harden and skim, then reheat. Can’t wait :)
Hi Kristin, We loved this! We had just a small amount leftover and I will say that I thought the sauce was better the next day, but the short ribs were better fresh. Not bad reheated, but nearly as good as straight from the slow cooker!
I’m looking forward to making this! One question, I’ve never used tapioca and wondering if it’s a thickening agent?
Hi Beth, Yes, tapioca is used as a thickening agent. The sauce doesn’t end up being super thick, but better than a soupy consistency.