Best 4 Slow Cooked Korean Beef Short Ribs Recipes

**Savor the Exquisite Flavors of Slow-Cooked Korean Beef Short Ribs: A Culinary Journey to Umami Delights**

Indulge in the tantalizing flavors of Korean cuisine with this delectable recipe for slow-cooked Korean beef short ribs. This dish is a symphony of savory, sweet, and slightly spicy notes, sure to tantalize your taste buds and transport you to the vibrant streets of Seoul. The beef short ribs are braised in a flavorful sauce made with soy sauce, brown sugar, garlic, ginger, and a hint of Korean chili paste, resulting in fall-off-the-bone tenderness and an explosion of umami-rich flavors. This recipe also includes instructions for making a variety of traditional Korean side dishes, such as kimchi, japchae, and rice, allowing you to create a complete and authentic Korean meal at home. So, prepare your taste buds for a culinary adventure as we guide you through the art of preparing this mouthwatering dish.

Let's cook with our recipes!

SLOW COOKER KOREAN ROAST (OR RIBS)

Slow Cooker Korean Roast (or Ribs) image

This slow cooker Korean-inspired roast has a different flavor than a traditional roast, more on the sweet side, but in a good way (not too sweet). Even though using so many jalapenos sounds a little frightening to some, the meat is not really spicy, just good. It doesn't get much less complicated than this dish. Anyone can have success making it. Also, feel free to substitute pork ribs in place of a roast.

Provided by kris

Categories World Cuisine Recipes Asian

Time 8h15m

Yield 12

Number Of Ingredients 5

Ingredients

1 (4 pound) beef roast
5 whole jalapeno peppers, or more to taste
1 cup soy sauce
1 cup brown sugar
¼ cup water

Steps:

Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
Cook roast on Low, turning once or twice, until tender, about 8 hours.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 20 g, Cholesterol 68.9 mg, Fat 17.1 g, Fiber 0.3 g, Protein 19 g, SaturatedFat 6.8 g, Sodium 1250.3 mg, Sugar 18.3 g

SLOW-COOKED KOREAN BEEF SHORT RIBS

Slow-Cooked Korean Beef Short Ribs image

Make and share this Slow-Cooked Korean Beef Short Ribs recipe from Food.com.

Provided by Virginia Cherry Blo

Categories Korean

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 -4 1/2 lbs beef short ribs
1/4 cup green onion, chopped (with tops)
1/4 cup soy sauce (or tamari sauce)
1/4 cup beef broth (or water)
1 tablespoon brown sugar
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1/2 teaspoon black pepper
2 teaspoons dark sesame oil
hot cooked rice (or Linguine Pasta)
2 teaspoons sesame seeds, toasted

Steps:

Place ribs in slow cooker. Combine green onions, say sauce, broth, brown sugar, ginger, garlic, and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or until ribs are fork tender.
Remove ribs from cooking liquid; cool slightly. Trim excess fat. Cut rib meat into bite-size pieces, discarding bones and fat. Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.
Stir sesame seed oil into liquid. Return beef to slow cooker. Cover; cook 15 to 30 minutes or until hot. Serve with rice; garnish with sesame seeds.

SLOW-COOKER SHORT RIBS

Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

KOREAN STYLE SHORT RIBS (CROCK POT)

Korean Style Short Ribs (Crock Pot) image

I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this I used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

Provided by barefootmommawv

Categories Meat

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots
3 scallions, trimmed and thinly sliced
1 tablespoon sesame seeds
3 cups cooked white rice

Steps:

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
Serve over cooked rice.

Tips:

Choose the right beef short ribs: Look for short ribs that are at least 1 inch thick and have a good amount of marbling. This will ensure that the ribs are tender and flavorful after cooking.
Use a flavorful marinade: The marinade is what will give the ribs their delicious flavor. Be sure to use a marinade that contains a variety of spices and herbs. You can also add some brown sugar or honey to the marinade to help caramelize the ribs during cooking.
Cook the ribs slowly and low: Slow cooking is the key to tender, fall-off-the-bone ribs. Cook the ribs on low heat for at least 6 hours, or until the meat is very tender.
Baste the ribs regularly: Basting the ribs with the marinade or a mixture of water and beef broth will help to keep them moist and flavorful. Baste the ribs every 30 minutes or so.
Let the ribs rest before serving: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will help the juices to redistribute throughout the meat, making the ribs even more tender and flavorful.

Conclusion:

Slow-cooked Korean beef short ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfectly every time. So next time you're looking for a flavorful and satisfying meal, give this recipe a try. You won't be disappointed!