As the sun dips below the horizon, filling my kitchen with a warm glow, I can almost taste the mouthwatering aroma of my Slow Cooker Korean Short Ribs wafting through the air. The magic lies in how effortlessly this dish comes together—just toss everything into your crockpot, and let it work its wonders while you unwind. These tender, succulent short ribs simmer alongside hearty carrots and potatoes, all harmonizing in a rich soy-based sauce that whispers of Korea’s vibrant culinary heritage. Not only is it a time-saver, but it’s also a crowd-pleaser that transforms any dinner into a special occasion. Are you ready to delight your family’s taste buds with this simple yet sensational recipe?

Why are Slow Cooker Korean Short Ribs a Must-Try?

Effortlessly Delicious: With minimal prep and just a few hours in the crockpot, you’ll savor tender short ribs without stressing over dinner.
Flavor Explosion: The perfect combination of sweet, savory, and a hint of spice creates a taste sensation that will have everyone asking for seconds.
Gluten-Free Friendly: Easily cater to dietary needs by adjusting ingredients, making this meal inclusive for all diners.
Versatile Ingredients: Play around with veggies like bell peppers or swap in chuck roast for variety.
Family-Friendly: This recipe brings everyone together around the dinner table, fostering warm, communal dining that’s at the heart of Korean cuisine.

Slow Cooker Korean Short Ribs Ingredients

• Gather everything you need for a flavor-packed meal!

For the Ribs

  • Beef Short Ribs – Use bone-in for enhanced flavor; they become wonderfully tender during slow cooking.
  • Potatoes – Provide heartiness and texture; sweet potatoes can be substituted for a unique twist.
  • Carrots – Add a touch of natural sweetness and boost the nutrition of the dish.

For the Sauce

  • Soy Sauce – Provides umami and saltiness; swap it with tamari for a gluten-free option.
  • Beef Broth – Enhances richness; homemade or store-bought works perfectly.
  • Honey (or Pear) – Adds sweetness; pears make a fresh alternative that highlights the sauce.

For Flavoring

  • Onion – Adds depth of flavor; shallots are a suitable substitute if desired.
  • Garlic – Essential for that savory explosion; don’t skip this ingredient!
  • Ginger – Freshly grated ginger warms up the dish; ground ginger can work in a pinch.
  • Sesame Oil – Intensifies the Asian flavor profile; olive oil can replace it if necessary.
  • Crushed Red Pepper – Optional for added heat; adjust to taste to make it perfect for your family.

For Garnishing

  • Sesame Seeds – Sprinkle on top for a lovely garnish and extra flavor; feel free to omit if unavailable.

These Slow Cooker Korean Short Ribs pack a punch in flavor and ease, making dinner something to look forward to!

Step‑by‑Step Instructions for Slow Cooker Korean Short Ribs

Step 1: Prep Ingredients
Start by peeling and chopping the potatoes into bite-sized pieces and slicing the carrots into thick rounds for a hearty texture. Coarsely chop the onion and mince the garlic, enhancing the aromatic profile of your Slow Cooker Korean Short Ribs. Set these prepared vegetables aside, ready to layer beautifully in your crockpot.

Step 2: Add to Crockpot
Layer the bottom of your crockpot with the beef short ribs, ensuring they are bone-in for maximum flavor. Next, add the chopped potatoes and carrots, followed by the onion, minced garlic, and freshly grated ginger. Sprinkle sesame seeds over the layers for an added touch of flavor and visual appeal, preparing for the delicious sauce to come.

Step 3: Mix Sauce
In a mixing bowl, combine the soy sauce, beef broth, honey (or pear), and sesame oil, stirring well to blend the flavors. If you enjoy a bit of heat, add crushed red pepper to taste. Once the sauce is mixed, pour it generously over the meat and vegetables in the crockpot, ensuring everything is coated for optimal flavor infusion.

Step 4: Cook
Cover the crockpot and set it to low heat, allowing the Slow Cooker Korean Short Ribs to cook gently for about 6 hours. During this time, the meat will become fall-off-the-bone tender, and the vegetables will soften while soaking up the rich flavors of the sauce. Avoid opening the lid too often to maintain even cooking.

Step 5: Serving
Once the cooking time is complete, check the doneness of the ribs; they should be tender and easy to shred. Serve the Slow Cooker Korean Short Ribs over a bed of steamed rice for a comforting meal. For a finishing touch, garnish with additional sesame seeds and chopped green onions, adding freshness and crunch to each delightful bite.

How to Store and Freeze Slow Cooker Korean Short Ribs

  • Fridge: Store leftovers in an airtight container for up to 4 days; ensure they are cooled before sealing to maintain freshness.
  • Freezer: For longer storage, freeze in airtight containers or freezer bags for up to 3 months; label with the date for easy tracking.
  • Reheating: Thaw overnight in the fridge, then reheat on the stovetop or microwave until warmed through. This keeps the flavors vibrant in your Slow Cooker Korean Short Ribs.
  • Freezing Tips: To prevent sauce separation, portion out ribs and sauce together, ensuring even coating for future meals.

Make Ahead Options

These Slow Cooker Korean Short Ribs are a fantastic choice for meal prep aficionados! You can chop the potatoes, carrots, onion, and garlic up to 24 hours in advance, storing them in the refrigerator to maintain freshness. Additionally, prepare the sauce by mixing soy sauce, beef broth, honey (or pear), sesame oil, and crushed red pepper ahead of time for even richer flavors. Simply layer the ingredients in the crockpot and add the prepared sauce right before cooking. When you’re ready to enjoy a delicious dinner, just set the crockpot on low for about 6 hours, and your family will be delighted with this convenient, comforting meal that tastes just as delicious as if you made it fresh!

Slow Cooker Korean Short Ribs Variations

Feel free to personalize your Slow Cooker Korean Short Ribs for an even more delightful meal that fits your taste buds!

  • Spicy Kick: Increase crushed red pepper or add fresh sliced jalapeños for a fiery finish. Adjust to your preferred heat level for a dish that’s full of zest.
  • Sweet Twist: Add a splash of orange juice or increase the honey to satisfy your sweet cravings, creating a glorious balance of sweetness and savory.
  • Veggie Boost: Toss in bell peppers, mushrooms, or green beans for extra nutrition and color, enhancing the dish’s visual appeal and taste.
  • Different Cut: Swap short ribs for chuck roast or even pork ribs to experience the same delicious flavor with a different texture and richness.
  • Herbaceous Flavor: Sprinkle fresh herbs like cilantro or green onions on top just before serving to bring a pop of freshness and vibrant flavor.
  • Asian Fusion: Incorporate a splash of rice vinegar or mirin for added depth and a touch of acidity, perfectly complementing the sauce’s richness.
  • Noodle Option: Serve the short ribs over a bed of cooked noodles instead of rice for a hearty and satisfying twist—it’s like a Korean-style pasta dish!

If you’re looking for more slow-cooked family favorites, consider trying out my Slow Cooker Butter Chicken or a hearty bowl of Slow Cooker Beef Stroganoff. They’re all delicious options for your busy nights!

What to Serve with Slow Cooker Korean Short Ribs

As the comforting aroma fills your kitchen, it’s a joy to create a complete meal that everyone will love.

  • Steamed Jasmine Rice: Fluffy rice perfectly absorbs the rich sauce, making every bite of meat even more satisfying.
  • Stir-Fried Vegetables: Crisp, colorful veggies like bell peppers and snap peas add texture and freshness, lightening the meal beautifully.
  • Kimchi: The tangy, fermented flavor of kimchi complements the sweetness of the short ribs, enhancing the authentic Korean experience.
  • Sweet Potato Mash: Creamy and slightly sweet, this mash provides a delightful contrast to the savory ribs and adds nutritional value.
  • Cucumber Salad: A refreshing cucumber salad with a zingy dressing brightens the meal, offering a crisp texture to balance the tenderness of the ribs.
  • Sesame Noodles: These chewy noodles, tossed with a touch of sesame oil, align with the Korean theme and make for a filling side.
  • Inari Sushi: Sweet and savory pockets of sushi rice wrapped in seasoned tofu skin provide a unique twist that pairs well with the flavors of the ribs.
  • Chilled Sake: A glass of chilled sake brings a touch of celebration to your dinner, beautifully contrasting the umami notes of the short ribs.
  • Green Tea Ice Cream: After such a hearty meal, this subtly sweet and creamy dessert rounds everything off with a refreshing finish.

Expert Tips for Slow Cooker Korean Short Ribs

  • Submerge for Flavor: Ensure the beef short ribs are fully submerged in the sauce to promote even cooking and flavor absorption.
  • Low and Slow: Avoid using high heat; cooking on low for 6 hours allows the ribs to become tender and juicy, enhancing the overall dish.
  • Check Doneness: Cooking times can vary by crockpot model, so check for tenderness and adjust as needed to achieve perfect Slow Cooker Korean Short Ribs.
  • Veggie Variations: Feel free to add extra vegetables like bell peppers or mushrooms, but don’t overcrowd the crockpot; it’s key for even cooking.
  • Garnish Generously: Don’t skip the sesame seeds or green onions as they elevate the dish’s presentation and add a crunch that complements the tender ribs.

Slow Cooker Korean Short Ribs Recipe FAQs

What type of beef short ribs should I use?
For the best flavor, I recommend using bone-in beef short ribs. The bones not only enhance the richness of the dish as they cook but also lend a wonderful gelatinous texture to the sauce. If you can’t find bone-in ribs, boneless will work, but expect slightly less depth of flavor.

How should I store leftover Slow Cooker Korean Short Ribs?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure your ribs are cooled before sealing them in to maintain their flavor and freshness. Simply reheat them in the microwave or on the stove when you’re ready to enjoy them again!

Can I freeze Slow Cooker Korean Short Ribs?
Absolutely! You can freeze your Slow Cooker Korean Short Ribs for up to 3 months. To do this, let them cool completely before transferring them to airtight containers or freezer bags. Be sure to portion them with the accompanying sauce to prevent any separation when reheating later.

What can I do if my ribs are tough after cooking?
If your ribs turn out tougher than expected, it’s likely they didn’t cook long enough or weren’t submerged in the sauce entirely. Make sure to cook them on low heat for the full 6 hours, and if they’re still firm, try adding a splash of beef broth to the pot and letting them cook another 1-2 hours. This additional time can help break down the tough fibers and yield that tender, fork-friendly meat we all crave!

Are there any dietary considerations for this recipe?
This recipe can easily cater to dietary needs! By substituting regular soy sauce with tamari, you can create a gluten-free version. Additionally, keep in mind that garlic and onion may provoke allergies in some individuals; you might consider omitting them or using alternative seasoning to enhance flavor while catering to your guests’ dietary restrictions.

Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs: Sweet, Spicy, and Effortless

Slow Cooker Korean Short Ribs are a delicious and effortless dinner option, perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 lbs Beef Short Ribs Use bone-in for enhanced flavor
  • 3 medium Potatoes Sweet potatoes can be substituted
  • 3 medium Carrots
For the Sauce
  • 1/2 cup Soy Sauce Can swap with tamari for gluten-free
  • 1 cup Beef Broth Homemade or store-bought
  • 1/4 cup Honey or Pear Pears make a fresh alternative
For Flavoring
  • 1 medium Onion Shallots can be substituted
  • 4 cloves Garlic Mince for best flavor
  • 1 tablespoon Ginger Freshly grated
  • 2 tablespoons Sesame Oil Can replace with olive oil
  • 1 teaspoon Crushed Red Pepper Optional for added heat
For Garnishing
  • 2 tablespoons Sesame Seeds Optional garnish

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by peeling and chopping the potatoes into bite-sized pieces and slicing the carrots into thick rounds for a hearty texture. Coarsely chop the onion and mince the garlic, enhancing the aromatic profile of your Slow Cooker Korean Short Ribs. Set these prepared vegetables aside, ready to layer beautifully in your crockpot.
  2. Layer the bottom of your crockpot with the beef short ribs, ensuring they are bone-in for maximum flavor. Next, add the chopped potatoes and carrots, followed by the onion, minced garlic, and freshly grated ginger. Sprinkle sesame seeds over the layers for an added touch of flavor and visual appeal, preparing for the delicious sauce to come.
  3. In a mixing bowl, combine the soy sauce, beef broth, honey (or pear), and sesame oil, stirring well to blend the flavors. If you enjoy a bit of heat, add crushed red pepper to taste. Once the sauce is mixed, pour it generously over the meat and vegetables in the crockpot, ensuring everything is coated for optimal flavor infusion.
  4. Cover the crockpot and set it to low heat, allowing the Slow Cooker Korean Short Ribs to cook gently for about 6 hours. During this time, the meat will become fall-off-the-bone tender, and the vegetables will soften while soaking up the rich flavors of the sauce. Avoid opening the lid too often to maintain even cooking.
  5. Once the cooking time is complete, check the doneness of the ribs; they should be tender and easy to shred. Serve the Slow Cooker Korean Short Ribs over a bed of steamed rice for a comforting meal. For a finishing touch, garnish with additional sesame seeds and chopped green onions, adding freshness and crunch to each delightful bite.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 10gVitamin A: 120IUVitamin C: 7mgCalcium: 50mgIron: 4mg

Notes

Ensure the short ribs are fully submerged in the sauce for even cooking and flavor absorption. Adjust cooking times based on your crockpot model for best results.

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