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Home / Slow Cooker Korean Boneless Beef Ribs

Slow Cooker Korean Boneless Beef Ribs

Wearisome cooker Korean beef short ribs recipe. Consummate your dinner preparation effortlessly in your slow cooker. These Korean curt ribs are packed with delicious and savory flavor and the meat is fork tender falling off the bone.

Korean short ribs served with baby potatoes and carrots over white rice

Today I'yard back with a super flavorful, no fuss, slow cooker beef short ribs recipe. These ribs are cooked in a tiresome cooker long & slow for 8 hours ​and are bone fall off tender. It most melts in your oral fissure like butter. 🙂

This is a spin off dish from my traditional galbijjim recipe. I also have a variation of this recipe cooked in an Instant Pot as well. Based on your preferred cooking tools and completion time, yous can choose the method you adopt to go with.

I honey the flavor of Korean braised beef ribs. Its sweet, salty, meaty and savory flavour is seriously hard to resist. Browning the ribs over a skillet really enhances the savory and rich flavor likewise. So don't skip information technology if yous tin practise that.

Another reason I really similar this dish is considering of its side dishes (i.east. baby potatoes and carrots). You lot don't need to prepare them separately and they are cooked with the ribs and the sauce from the start, and then they are just as flavorful too. And super convenient! It really makes a bully "one pot meal".

Anyway, promise you give this a endeavor soon! It's simply marvelous.

Slow Cooked Beef Short Ribs with Baby Potatoes and Carrots

INGREDIENTS FOR SLOW COOKER KOREAN SHORT RIBS (SERVES four – 6)

MAIN

  • 1.5 kg / 3.3 pounds bone-in beef short ribs
  • 500 thou / 18 ounces infant potatoes, rinsed
  • 300 thousand / xi ounces carrots, peeled & cut in medium size chunks
  • (optional) green onions, thinly sliced
  • (optional) toasted sesame seeds

SAUCE

  • one red apple or pear (Asian pear or Williams pear), (170 g / half-dozen ounces),  cored & chopped
  • one/ii onion (lx g / 2 ounces), peeled & chopped
  • 1/ii cups beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/iv cup brown sugar
  • 2 Tbsp honey
  • two Tbsp rice wine (mirin)
  • one Tbsp minced garlic
  • 1 tsp sesame oil
  • v whole black peppercorns

THICKENER

  • 2 Tbsp corn starch (or potato starch)
  • 2 Tbsp water

*i Tbsp = 15 ml, ane Cup = 250 ml

HOW TO MAKE KOREAN Brusque RIBS IN SLOW COOKER

one. Rinse the bone-in short ribs under common cold water, mainly around the bone area to remove any os fragments. (If you have some time, you lot can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.

Collage image - short ribs in a bowl of water and on top of kitchen paper

2. Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for well-nigh 1 minute. Transfer them into the irksome cooker crockpot equally they finish.

Browning short ribs over skillet

3. Alloy the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add together the baby potatoes and carrots. Close the chapeau and cook for 8 hours on depression estrus. (You could cook for 5 hours on high heat if you're short on time, but I notice that it results in less flavorful and less tender meat.)

Korean short ribs covered with galbi sauce in a crockpot

four. 30 mins prior to the end of the cooking fourth dimension, make the starch slurry by combining the h2o with the starch flour. Whisk well and pour information technology into the slow cooker. Turn the rut to high and simmer for the remaining fourth dimension.

Alternatively, you can accept out nearly of the sauce from the boring cooker subsequently 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may apply the starch slurry to quicken the process. (My preferred method is thickening in the wearisome cooker as information technology's less piece of work and less clean up later on.)

(Optional) Separate the fat using a fat separator or past storing it in the refrigerator for a few hours so scraping off the solidified fat. I don't normally separate fat in the first serving, but if I'm eating it equally a leftover, I remove the solidified fat as it's quite convenient to remove.

v. Serve over rice. Garnish with light-green onions and/or toasted sesame seeds.

Korean short ribs cooked in slow cooker

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Korean short ribs cooked in slow cooker

MAIN

  • 1.5 kg bone-in beefiness short ribs (3.3 pounds)
  • 500 g babe potatoes (18 ounces), rinsed
  • 300 g carrots (11 ounces), peeled & cut in medium size chunks
  • light-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/two onion (60 g / 2 ounces), peeled & chopped
  • 1/two cup beefiness stock
  • 1/2 loving cup soy sauce , regular (kikkoman)
  • 1/4 cup brown saccharide
  • ii Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns

THICKENER

  • two Tbsp corn starch  (or irish potato starch)
  • 2 Tbsp h2o

  • Rinse the bone-in brusk ribs under cold water, mainly around the os area to remove any os fragments. (If yous take some time, you can soak in common cold h2o for 10 mins while changing water a few times.) Gently pat downwardly the ribs with some kitchen papers.

  • Pre heat a large skillet over medium high estrus and identify the ribs. Brown all sides for about 1 minute. Transfer them into the boring cooker crockpot as they finish.

  • Blend the sauce ingredients in a mixer or food processor until shine. Pour over the meat. Add together the infant potatoes and carrots. Close the lid and cook for eight hours on low rut. (You could melt for 5 hours on high heat if you're curt on fourth dimension, but I find that information technology results in less flavorful and less tender meat.)

  • thirty mins prior to the end of the cooking fourth dimension, make the starch slurry by combining the h2o with the starch flour. Whisk well and pour it into the deadening cooker. Turn the oestrus to high and simmer for the remaining time.

    Alternatively, you tin can take out nigh of the sauce from the irksome cooker after eight hours of cooking. So simmer the sauce over the stove on high rut, stirring, until it thickens. You may use the starch slurry to quicken the procedure. (My preferred method is thickening in the slow cooker as it's less work and less make clean upwards afterwards.)

    (Optional) Divide the fatty using a fatty separator or by storing information technology in the refrigerator for a few hours and then scraping off the solidified fatty. I don't ordinarily separate fat in the starting time serving, but if I'g eating it as a leftover, I remove the solidified fat as it'due south quite convenient to remove.

  • Serve over rice. Garnish with dark-green onions and/or toasted sesame seeds.

Calories: 199 kcal | Carbohydrates: 44 m | Protein: v g | Fat: 1 g | Saturated Fatty: ane g | Sodium: 1163 mg | Potassium: 647 mg | Fiber: 4 yard | Carbohydrate: 22 g | Vitamin A: 8369 IU | Vitamin C: 22 mg | Calcium: 44 mg | Iron: 1 mg

The nutrition information shown is an estimate provided past an online diet calculator. It should non be considered a substitute for a professional nutritionist'southward advice.

I love hearing how y'all went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Source: https://mykoreankitchen.com/slow-cooker-short-ribs/