These Korean Braised Beef Short Ribs are spicy, sweet, and amazing! Slow-braising in the slow cooker makes them fall off-the-bone tender! Perfect with Gochujang Eggplant on the side!
“Absolutely delicious! The short ribs were so tender, and the sauce was so flavorful over rice…. Make this soon!” – Pinterest Review
Korean cuisine has grown in popularity in recent years and will likely remain so because it is amazing like these Korean Braised Beef Short Ribs!! The cuisine always seemed mysterious and intimidating until I was intrigued enough to try one of Korea’s staple side dishes—kimchi.
Now I’m hooked on Korean food and make homemade kimchi! That led me to create this Korean short rib recipe–one of the best beef short ribs recipes with 400 4 and 5-star ratings!
What is braising?
One of my favorite cooking methods is a slow braise. With a little time, it is truly magical how a tough cut of meat is transformed–like these Korean braised short ribs.
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 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 and this short rib recipe, the result is truly extraordinary.
What is gochujang?
This recipe uses gochujang, an ingredient that has been 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 I see it in almost all grocery stores.
How to make Korean Braised Beef Short Ribs:
- Beef Broth or beef stock
- Soy sauce, tamari or coconut aminos
- Brown sugar or coconut sugar
- Unseasoned rice vinegar
- Sesame oil
- Canola oil
- Salt and black pepper
- Beef short ribs on the bone
- Scallions, sesame seeds, kimchi, shredded carrots and cooked brown rice
Chef Tips and Tricks:
- 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 beef short ribs recipe is scaled for two people. I like to use four ribs for two servings because as the connective tissue melts away, it shrinks quite a bit.
- Trim as much fat as you can, but leave the bone side intact.
- Brown well on all sides in a skillet with a heavy bottom over medium-high heat.
- Place in the slow cooker with simple ingredients found in any grocery store and let them cook away!
- I rarely 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 by turning the heat on the slow cooker to High and letting it simmer for approximately 20 minutes.
- Let the braised beef short ribs rest to thicken up, then 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.
What is gochujang?
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.
For more amazing slowly-braised beef recipes, be sure to try my:
- Slow-Cooker Beef Short Ribs Barbacoa with Cilantro-Lime Cauliflower Rice
- Boneless Short Ribs Recipe (Bourguignon Style)
- 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 Recipe
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- 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 toasted sesame oil
- 2 tablespoons canola oil - jor vegetable or peanut oil
- Salt and freshly ground black pepper
- 4 short ribs - 2 1/2 to 3 pounds, bone in, trimmed of excess fat
- 2 tablespoons cornstarch
- 2 bunches scallions - root ends trimmed
- 2 tablespoons toasted sesame seeds
- Shredded carrots
- Cooked brown rice
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.