Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Korean cuisine has grown in popularity in recent years and will likely remain so. The cuisine always seemed mysterious and intimidating to me until I was intrigued enough to try one of Korea’s staple side dishes—kimchi.
I was hooked–so hooked I now make my own kimchi! (See recipe for Homemade Kimchi.)
What is braising?
One of my favorite cooking methods in all the world is a slow braise. With a little time, it is truly magical how a tough cut of meat is transformed.
Braising uses both moist and dry heat. A tough cut of protein that has lots of connective tissue such as short ribs, is first seared at a high temperature. Then, it simmers at a low temperature for several hours. During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.
When this magical cooking method is paired with a robust cuisine such as Korean, the result is truly extraordinary.
What is gochujang?
This recipe uses gochujang, an ingredient that is being referred to as the “new” sriracha. I call it umami in a jar! Loving this stuff!
Gochujang is a savory, spicy, slightly sweet, fermented Korean condiment made from red chiles, rice, soybeans and salt. It used to be difficult to find but am now seeing it in almost all grocery stores.
How to make Korean Braised Beef Short Ribs:
- Ask your butcher for long-cut beef short ribs on the bone. Beef short ribs can appear intimidating at first with their boney, hunky appearance. Don’t let that scare you!
- This recipe is scaled for two people. I like to use four ribs for two servings because as the connective tissue melts away, they shrink quite a bit.
- Trim as much fat as you can.
- Brown well on all sides.
- Place in the slow cooker with simple ingredients found in any grocery store and let them cook away!
- It’s not often I use a slow-cooker for just the two of us, but because of their size, four long-cut bone-in beef short ribs fill a large oval slow-cooker nicely. If four ribs end up being too much, they reheat beautifully.
- Thicken and serve! One of the main characteristics of Korean cuisine is the abundance of side dishes and condiments served at the table. In addition to the seared scallions in this recipe, serve with kimchi, brown rice and fresh, shredded carrots.
Serve with:
For more amazing slowly-braised beef recipes, be sure to try my:
- Slow-Cooker Beef Short Ribs Barbacoa with Cilantro-Lime Cauliflower Rice
- Slow-Cooker Boneless Beef Short Ribs Bourguignon
- Cabernet-Braised Beef Short Ribs with Cauliflower-Leek Puree
- Stout Braised Beef Short Ribs and Colcannon
- Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta
- Beef Braciole (Braciola)
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Korean Braised Beef Short Ribs
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Ingredients
- 1 medium onion, thinly sliced vertically
- 8 large cloves garlic, sliced
- 2 tablespoons minced ginger
- 2 cups beef broth
- 1/2 cup soy sauce, tamari or coconut aminos
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons gochujang (fermented Korean chile paste)
- 1 tablespoon dark (toasted) sesame oil
- 2 tablespoons plus 1 teaspoon canola, vegetable or peanut oil
- salt and black pepper
- 4 long-cut bone-in beef short ribs (2 1/2 to 3 pounds), trimmed of excess fat
- 2 tablespoons cornstarch
- 2 bunches scallions, root ends trimmed
- 2 tablespoons toasted sesame seeds
- Kimchi
- Shredded carrots
- Cooked brown rice
Instructions
- Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
- Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
- Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
- Transfer ribs, meat side down, to slow cooker.
- Cover and cook on high for 4-6 hours or until very tender.
- Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
- Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
- Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
- Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.
Notes
MAKE AHEAD: These beef short ribs reheat beautifully. Reheat in a 350-degree oven for 30-40 minutes or until heated through.
FREEZER-FRIENDLY: Cool thoroughly, package securely in an airtight container and freeze up to 3 months. Thaw in the refrigerator and heat 30-40 minutes or until heated through.
Nutrition Information
Yield
4Serving Size
1 short ribAmount Per Serving Calories 334Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 21mgSodium 3283mgCarbohydrates 40gFiber 3gSugar 20gProtein 13g
Alice@beefsteakveg says
Your recipe of Korean Braised Beef Shortribs is so yummy and very easy to make. My son enjoys it so much. Thank you very much for sharing.
Carol says
Thanks, Alice! So glad you all enjoy!
Taylor says
What kind of soy sauce should I use for this? There are so many options at the grocery store I never know. Also, would sambal olek work instead of the other chile ingredient?
Carol says
Hi, Taylor, Thanks so much for your question. I’m really liking tamari lately; make sure you get a good name brand. Kikkoman now makes tamari that is pretty good. Not sure about the sambal oelek. If you can possibly get gochujang, you’re in for a real treat. It’s readily available in many grocery stores now and certainly available online. Thanks again and hope you enjoy!
BankerChad says
Better than my mom’s (but don’t tell her) and we’re KOREAN! Ha! I purchased 6 prime cut, thick, meaty beef ribs, and followed the recipe. The short ribs were delicious… They’re WAY better than the fatty ones my mom would get at the Korean market!
Carol says
Hi, BankerChad and WOW! What an amazing compliment and it will be our secret! Thank you so very much and so glad you enjoyed!
VickiV says
I cooked this recipe as an oven braise (due to short on time). I browned the meat first then sweat the veggies, garlic and ginger then cooked at 300 for 2.5 hours.is and it was absolutely delightful!!!! I made the night before so the next night was able to skim off the fat and reheat. Other than the cooking part, the recipe was PERFECT, tender, juicy and tasty. Will make many times again in the future !!! Thank you 🙂
Carol says
Hi, Vicki, Thanks so much and so glad you enjoyed! When I do these for personal chef clients, I always oven-braise them since I’m there a good part of the day anyway. Honestly, I feel it’s the best way to cook any type of meat that requires low-and-slow cooking. Thanks again and hope you’ll try some of my other short rib recipes.
Katia says
This is a great recipe. I did not use a slow cooker. Started everything on the stovetop and braised in a toaster oven at 325 for 2.5 hours. Instead of using cornstarch i just strained the excess fat from the gravy in the pot and then blended. The perfect thickness didn’t need any cornstarch. The flavors are spot on. Have saved this and will definitely make again. Thank you!
Carol says
Hi, Katia, Thanks so very much and so glad you enjoyed! I love the way you thickened it up without additional starch. Thanks again and hope you’ll stay in touch!
Williams says
I love to cook and I am always looking for new recipes for my daily menu which is interesting for my work. Today’s my lucky day! The Korean braised beef short ribs are great, just follow the instructions and everything is so easy. I like it and thanks for sharing!
Carol says
Thanks so much and glad you enjoyed!
Kate says
Wow wow wow, is all I can say. I saw some beautiful beef short ribs at the local butcher and was looking for a quality recipe, and I found this one. As a commercial cook myself I congratulate you on a great recipe, I am spreading the word here in Australia on how good your recipes are.
Carol says
Hi, Kate, What a wonderful comment to wake up to! Thanks so very much! I’ll take Australia and New Zealand, too, if you don’t mind! 🙂 Thanks again and please keep in touch!
Kenneth "Mike" Bennett says
Made this yesterday and it was nothing less than 5 stars–it was off the charts. Melts in your mouth.
Looked wonderful with the toasted Sesame Seeds. With little heat here and there. Great meal, great recipe!!!
Carol says
Thanks so much, Mike! So glad you enjoyed and appreciate the great feedback! Thanks again and please keep in touch!
Rook says
I love Korean food, nothing is as good as having this spicy braised beef in the rain of summer. Thanks for the recipe and all the photos are nice.
Carol says
Thank you! Glad you enjoyed!
Renee K Moriguchi says
Can I use regular St. Louis ribs for this recipe ? I made it previously as written but don’t have short ribs today.
Thank you !
Carol says
Hi, Renee, Thanks so much for your question. I don’t see why not. I think the sweet-spicy flavor would pair well with pork, too. Let me know how it works out and thanks again!
MELINDA K ORR says
This was delicious! The heat/flavor combo was perfect. I adapted your recipe to an Instant pot…Pressure High, 45 minutes with 15 minutes natural pressure release rest time. Was an easy last minute meal, tender and juicy! Served with lemongrass rice and eggroll in a bowl. Today I used the leftovers and made soup for the weekend! This recipe is going into my favorites! Thanks 🙂
Carol says
Hi, Melinda, Thanks so much! So glad you enjoyed so much and the sides sound perfect with these ribs! Thanks again and please stay in touch!
Betty says
Made this with some random pork rib bits I had in the freezer without the pepper sauce due to personal taste. It was amazing! Doubled the sugar by accident, but it was not too sweet at all. Definitely will make again.
Carol says
Thanks so much, Betty! By all means, you should adjust to your personal taste! Some people like the spice but others don’t and that’s okay. So glad you enjoyed and please stay in touch!
Abby says
In the ingredients section it says that you used kimchi, where do we get the Kimchi recipe to make this beef short rib recipe?
Carol says
Hi, Abby, Thanks so much for your question. You don’t need a kimchi recipe to make these short ribs; I listed it as something to serve WITH the short ribs. I have a kimchi recipe on my site that I enjoy but making kimchi is a project that takes several days. https://www.fromachefskitchen.com/homemade-kimchi/ Good kimchi is available at international markets, Whole Foods and Kroger stores have a wonderful brand–King’s. Thanks so much and hope you enjoy!
Margaret says
This is the second time I’ve cooked this and it is a fantastic recipe! I do it in the oven and braise for 2.5 hours at 325. The flavor is amazing. Thanks for sharing
Carol says
Hi, Margaret, Thanks so much and you are very welcome! Glad you and yours are enjoying and please keep in touch.
JP says
I made these the other day in my Instant Pot using the ‘meat/stew ‘more” setting. They were fall off the bone perfect and I think the two days they sat in the fridge before we ate them only enhanced their flavor. Served with a rice noodle/slaw salad, steamed broccoli, rice and your browned scallions. This is a definite keeper!! Thank you so much for sharing!
Carol says
Thanks so much, JP! Yes, it’s amazing what a day or two in the fridge can do for some foods. Thanks again and glad you enjoyed!
Karen says
Is each rib 2.5 to 3 lbs or is that for the whole dish?
Carol says
Hi, Karen, Thanks for your question. It’s 2.5 to 3 pounds for the whole dish which will equal four long-cut beef short ribs. Each short rib should be about 3 to 4 inches long. Some butchers will give you the full rib which is crazy big. Generally, most butchers cut them in half which is the size you want. Thanks again for your question and hope you enjoy!
Peter Prevost says
Just made this. Wonderful. Thank you. I don’t have a slow cooker but do have dutch ovens as I braise meats regularly. I browned the meat well, then removed them and put in onions in for couple mins. Then just added the garlic and the sauce mix replaced the ribs and into the oven at 275. I waited a bit too long otherwise would have used 250. Cooking time 3 1\2 hours. The gochujang and kimchi were wonderful additions. I had some baby bok choy so made that as another side along with brown rice. My wife loved it too! And we have leftovers. Thank you again.
Carol says
Hi, Peter, Thanks so much! I’m also partial to using a Dutch oven and slowly braising in the oven but they can be done either way. Thank you again and so happy you enjoyed!
Shirley Hobin says
Made these fabulous ribs on Sunday. Everyone asked for the recipe. Did not have Gochujang. Bought it yesterday, tasted it and found it too hot.
Carol says
Hi, Shirley, Thanks so much and so glad you enjoyed. Gochujang can vary by brand and everyone has different spice tolerances. If you enjoyed the ribs without it, then no need to add extra spice! Thanks again and please stay in touch.
Genesis says
Hi,
I this recipe seems easy and delicious. I was wondering what the alterations would be for boneless. I have a slow cooker but could they be made without the slow cooker? What would be your recommendation?
Thanks,
Genesis
Carol says
Hi, Genesis, If you plan to do them in the oven, I would braise them at least 2 1/2 hours at 325 degrees. Boneless short ribs are cut from the chuck, so essentially you’re doing pieces of chuck roast. Thanks so much, hope that answers your question and hope you enjoy!
Dalisay says
Hi! I will just looking at the ‘Nutritional Fact’ and the numbers seem terribly high. Are they correct?
Carol says
Hi, Dalisay, Thanks so much for your great question. In reality, a nutritional analysis is seldom very precise unless it comes from a laboratory. The recipe format I’m using was created by a health and nutrition blogger who tried to make it as accurate as possible. Instead of indicating 3-4 servings, I changed it to 4 so gave you a more precise count per short rib. Beef short ribs DO have a lot of fat and connective tissue which is going to melt off into the sauce. If you want to take that out, I would advice cooling the ribs, chilling thoroughly and then you should be able to remove a lot of that fat. Thanks again and hope this helps!
Becky MacNeill says
Does the carb count in the nutrition include the rice? Thanks
Carol says
Hi, Becky, Thanks so much for your question. The carb count does not include the rice because it’s really not part of the recipe; it’s more of a suggestion. If you’re concerned about carbs, by all means, use cauliflower “rice.” Thanks again and hope you enjoy!
Reese says
Dear Carol – This recipe was amazing. 4 hrs on high in the slow cooker was perfect. I didn’t change a thing, and received a literal high five from my husband. Thank you so much.
Carol says
Hi, Reese, Thanks so much and you made my day! So glad you and the hubby enjoyed!
Heather says
Hi there, question on the cut of the rib… Is it Flanken or English. Looks from the photos to be English but wanted to be sure before I buy it ☺️
Carol says
Hi, Heather, Thanks for your great question! They are English-cut, but flanken would work if had to. I like the presentation of English cut much more! Thanks again and hope you enjoy!
Loren Solis says
I made them last night and substituted ribs with hind shanks. It came out like Korean Oso Bucco. Saved $4.00 lb. Awesome dish
Carol says
Thanks, Loren! That’s awesome! I love that idea! Please stay in touch!
Mimi says
Hi, Carol! I had a large Costco pack of beef loin tri-tip steak in the fridge and decided to use it with your recipe. I doubled the first nine ingredients and added chopped carrots the last two of the six hours. If I had Korean radish (“mu”), I would’ve added it as well; will definitely do this next time because it’s divine cooked in this type of marinade. My mother used to line the bottom of a dutch oven with sliced mu so the rib meat wouldn’t burn whenever she cooked traditional Korean braised ribs. As my family took their first fork-tender bite, they requested that we have Korean braised beef often. It was delicious! A beautiful dish, savory and hearty. Your recipe would be fabulous with a nice chuck roast as well, Thanks for sharing your recipe. we are adding it to our dinner repertoire. 😀
Carol says
Hi, Mimi, Thanks so much for your kind words! I’m so happy it worked well for you and your family! Please stay in touch.
Sharon says
I’m not sure where you are located but Korean food has been popular where I live for quite some time now. Along with Korean culture, entertainment, and skincare. Hope you continue to discover different Korean dishes! Happy eating!
Carol says
Hi, Sharon, I live in the Memphis area… land of barbecue. I only know of one or two Korean restaurants in this area–would love more! Thanks for your comment.
Jo says
What’s unseason rice vinegar for your Korean braised beef short rib recipe
Carol says
Hi, Jo, Thanks for your question. It’s plain rice vinegar. Seasoned rice vinegar contains salt and sugar. It will be clearly labeled. Thanks again and hope you enjoy!
Catherine W says
Question: Do I just ask for 4 long-cut bone-in beef short ribs at the butcher? Will he know what that is? Thx.
Carol says
Hi, Catherine, Thanks for your question. He should know. The butchers at the Fresh Market where I shop generally cut them two ways: Really short, like only about 2 1/2 inches or long, about 5 inches. 5 inches is a good length to work with. I had a butcher give me the entire rib once which was about 7-8 inches long and that probably won’t fit into your slow-cooker. About 5 inches is what you want. Thanks again and hope you enjoy!
Cris says
How long would I braise the ribs if I don’t have a slow cooker?
Carol says
Hi, Cris, Thanks for your question. I would do 2 1/2 hours at 325 degrees. Place some aluminum foil over the top of your pot before placing the lid on so that the liquid doesn’t evaporate too much. You can also use parchment paper. Hope you enjoy! I’m so looking forward to “braising season” again!
Cris says
Thank you!
Leah says
Looks delicious! I’m a big fan of short ribs but haven’t ever tried anything like this! Yum!!!
Erin @ Platings and Pairings says
I’m drooling over these Carol – What an amazing looking recipe. Your photographs are AMAZING!
Laura @MotherWouldKnow says
Oh my goodness! This looks amazing. I’m a huge fan of short ribs, but haven’t tried them Korean-style. Now I just have to find gochujang.
Kitty says
You consistently post recipes that sound and look divine! Can’t wait to try them all!