Korean Short Ribs: Slow Cooker or Crockpot Recipe

Experience the ultimate in effortless comfort food with these Korean beef short ribs in the crock pot. This slow cooker short rib recipe turns simple ingredients into into a melt-in-your-mouth, magically-delicious meal that bursts with sweet and savory beefy goodness. Let your crockpot do the work while you enjoy a satisfyingly flavorful, hassle-free meal!

📝 Ingredients

• 3 Pounds Boneless Beef Short Ribs (- cut crosswise into 2-3'' pieces & at room temperature (or 4 1/2 pounds bone-in short ribs))
• to taste Kosher Salt & Ground Black Pepper
• 2 TBS Neutral Oil (- DIVIDED, or more as needed (Canola or Vegetable Oil))
• 1/2 Cup Reduced Sodium Soy Sauce
• 1/2 Cup Apple Juice
• 1/3 Cup Dark Brown Sugar (- packed)
• 2 TBS Mirin
• 1 TBS Sesame Oil
• 2 whole Green Onion (- thinly sliced, plus more for garnish)
• 3 large Cloves Garlic (- peeled and minced)
• 1 TBS Ginger (- peeled and grated)
• 1/4 tsp Red Pepper Flakes
• 2 1/2 TBS Cornstarch (- for slurry)
• Optional for serving: Sesame Seeds, White Rice, Shredded Carrots, Sliced Avocado, Sliced Cucumber, Butter Lettuce, Sliced Cucumber, Sriracha

👨‍🍳 Instructions

1. 1Dry and Season Short Ribs: Pat the beef ribs thoroughly dry using paper towels. Then, season all sides of the short ribs generously with salt and pepper.
2. 2Sear Beef Short Ribs: Heat the oil in a heavy bottomed stock pot or large cast iron skillet over medium-high heat. Once shimmering, add the short ribs and sear until browned on all sides, about 3 minutes per side. Then, use a pair of tongs to remove ribs from the pan and transfer them to a slow cooker. (Note: Don’t overly disturb or move the ribs while searing - leave them alone until the bottom is well browned, then flip them to the next side to brown, and repeat.)
3. 3Make the Korean BBQ Sauce: In a medium sized bowl, whisk together the soy sauce, apple juice, sugar, mirin, sesame oil, green onion, garlic, ginger and pepper flakes. Pour the Korean sauce all over the seared short ribs in the slow cooker.
4. 4Slow Cook the Short Ribs in Crockpot: Cover the slow cooker and cook on LOW for 6-7 hours, or until the meat is extremely tender.(Note: While you can cook the beef short ribs on HIGH for 3-4 hours, I recommend using low heat for the best results.)
5. 5Add the Slurry, Continue to Cook: In a small bowl, mix the cornstarch with three tablespoons of filtered water. Pour the cornstarch mixture into the slow cooker and stir well to combine. Cover and cook on HIGH for an additional 30 minutes, or until the sauce has thickened. Remove the ribs to a serving plate. Optional, but recommended - Skim the top of the sauce to remove excess fat and discard.
6. 6Serve Korean Short Ribs: Transfer the slow cooked Korean short ribs to a serving platter or serve in individual bowls over rice. Pour the reserved Korean BBQ sauce from the crockpot all over the ribs. Then garnish the top with sesame seeds and sliced green onions, if desired. Serve and enjoy!