Korean Braised Short Ribs Recipe
Updated Jul 13, 2021, Published Mar 09, 2016
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These Korean-Braised Short Ribs are spicy, sweet, and amazing! Slow-braising in the slow cooker makes them fall off the bone tender. They’re perfect with Gochujang Eggplant on the side!
“So good! And easy to make. Definitely recommend!”
Korean cuisine has grown in popularity in recent years and will likely remain so because it is amazing like these Korean Braised 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 braised short rib recipe–one of the best beef short rib recipes with 400 4-and 5-star ratings!
What is braising?
One of my favorite cooking methods is slow braising. 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 beef 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.
The result is extraordinary when this magical cooking method is paired with a robust cuisine such as Korean and this beef short rib recipe.
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. I love this stuff!
Gochujang is a savory, spicy, slightly sweet, fermented Korean condiment made from red chiles, rice, soybeans, and salt. It was difficult to find at first, but now I see it in almost all grocery stores.
How to Make Korean Beef Short Ribs:
- Trim as much fat as you can, but leave the bone side intact.
- Combine the first 9 ingredients in a slow cooker.
- Set the slow cooker to high to preheat.
- Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
- Generously season the beef short ribs with salt and black pepper.
- Brown well on all sides. Add short ribs to the pan, reduce the heat to medium and brown well on all sides, approximately 2 to 3 minutes per side.
- Transfer ribs, meat side down, to slow cooker.
- Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours until tender.
- Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth.
- Pour the cornstarch mixture into the slow cooker, stir to blend, and cook uncovered on high for approximately 20 minutes.
- Turn the slow cooker off and let stand for 10 minutes. (Sauce will thicken more upon standing.)
- 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.
- Heat the remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook the scallions for 2 to 3 minutes or until slightly softened and browned.
OVEN INSTRUCTIONS:
- Preheat oven to 350 degrees. Brown the ribs in oil in a large Dutch oven or other heavy pot.
- Add the other ingredients.
- Cover securely and braise for approximately 2 1/2 hours.
- Transfer the short ribs onto a plate.
- Remove some of the cooking liquid and let it cool. Dissolve the cornstarch in the cooking liquid and add it to the liquid/broth in the Dutch oven. Simmer until the liquid has thickened.
- Place the short ribs back into the Dutch oven, and let the ribs rest and reheat in the hot liquid/sauce.
Instant Pot Instructions:
- Brown the ribs in some oil. Add the other ingredients, then cook the short ribs for about 45 minutes, followed by a 10 to 15-minute natural release.
- Transfer the short ribs onto a plate, then turn the Saute function back on for the liquid/broth in the instant pot.
- Remove some of the cooking liquid and let it cool. Dissolve the cornstarch in the cooking liquid and add it to the liquid/broth in the Instant Pot. Simmer until the liquid has thickened.
- Place the short ribs back into the Instant Pot, and let the ribs rest and reheat in the hot liquid/sauce.
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. If your beef short ribs are meaty, one per person will suffice. However, two per person may be needed if they’re not all that meaty. This Korean beef short ribs recipe also works with another short rib or two added for additional servings.
Serve with:
For more amazing slowly-braised beef recipes, be sure to try my:
Korean Braised Beef Short Ribs Recipe
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 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
- 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 LOW for 8-10 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.
Video
Notes
- Preheat oven to 350 degrees. Brown the ribs in oil in a large Dutch oven or other heavy pot.
- Add the other ingredients.
- Cover securely and braise for approximately 2 1/2 hours.
- Transfer the short ribs onto a plate.
- Remove some of the cooking liquid and let it cool. Dissolve the cornstarch in the cooking liquid and add it to the liquid/broth in the Dutch oven. Simmer until the liquid has thickened.
- Place the short ribs back in the Dutch oven, and let them rest and reheat in the hot liquid/sauce.
- Brown the ribs in oil. Add the other ingredients, then cook the short ribs for about 45 minutes on High, followed by a 10 to 15-minute natural release.
- Transfer the short ribs to a plate, then turn the Saute function back on for the liquid/broth in the Instant Pot.
- Dissolve the cornstarch in some of the cooking liquid and add it to the liquid/broth in the Instant Pot. Simmer until the liquid has thickened.
- Place the short ribs back into the IP and let the ribs rest and reheat in the hot liquid/sauce.
- I like to use four ribs for two servings because as the connective tissue melts away, it shrinks quite a bit. If your beef short ribs are meaty, one per person will suffice and you can feed four people. However, two per person may be needed if they’re not all that meaty.
- Because of the amount of liquid/sauce, this Korean beef short ribs recipe also works with 2-4 ribs added for additional servings.
- These beef short ribs reheat beautifully. Reheat in a 350-degree oven for 30-40 minutes or until heated through.
- Cool thoroughly, package securely in an airtight container and freeze up to 3 months. Thaw in the refrigerator and heat for 30-40 minutes or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Can I make this in the oven? I’m not a fan of the crockpot. If so what temperature and for how long?
Hi, Kari, Thanks so much for your question. Yes, you absolutely can! Brown, add the other ingredients, cover securely, then braise at 350 degrees for about 2 1/2 hours–will depend on the size of the short ribs. When they’re nice and tender, they’re done. Thanks again and hope you enjoy!
Hi! I want to make this recipe but only have thick short ribs (not cut lengthwise), would this recipe still work?
Hi, Zoe, Thanks for your question. I’m not totally sure what you mean, but I would say yes, the recipe should work for what you have. You’ll probably just need to increase the cooking time if they’re large or thick. I’d have to go through all the comments but I seem to recall someone doing it with a chuck roast. When the meat is super tender and falling off the bone, you’re good to go. Thanks again and hope you enjoy!
This has become our rotation. It’s absolutely delicious. Can this be done with pork tenderloin? I cooked the ribs in the oven. Can you advise me on two tenderloins (approximately 2lbs).
Hi, Lisa, Thanks so very much and very happy you love this recipe so much!! I would suggest cutting the ingredients in half and using chicken broth instead of beef broth. You could marinate the pork tenderloin in the sauce ingredients, then pat dry and sear or grill to at least 145 degrees (will still be quite pink). Boil the sauce ingredients for at least five minutes to make it safe to consume. That’s also going to thicken it up. I haven’t tested it this way, but I think you’ll be in good shape that way. Let me know how it goes! Appreciate your taking the time to come back and comment and rate.
Love this! How would I convert the recipe to cook in an instant pot?
This is one of the best things I’ve ever made and I am an avid cook! I decided to cook it in a dutch oven, added carrots to soak up that delicious sauce, and cooked as per instructions found in the comments for the oven, low and slow. Made a fried rice the next day with the leftovers and used the very last of the leftovers for tteokbokki cooked in the remaining stew sauce. DIVINE.
Hi, Anna, Thanks so very much and happy you love this recipe! Love love that you repurposed the leftovers so creatively! Added to fried rice sounds amazing! Thanks again and appreciate your trying the recipe and leaving such a nice comment and rating.
Can I cook these on low in the crock pot and just increase the time?
Hi, Rhonda, Thanks for your question. Yes, absolutely! You’ll need to go about 8-10 hours on low. I’ll add that to the recipe instructions. Thanks again and hope you enjoy!
Family LOVED this recipe. They all said I can make this Anytime I Want!
Hi, Linda, So nice to hear from you! Appreciate your trying the recipe and taking the time to rate and leave such a nice comment. Be sure to try my Korean chicken thighs.
Great recipe! The family loved it!! I add just a little extra brown sugar 🙂
Hi, Sarah, Thanks so very much and happy everyone enjoyed! Yes, you can certainly adjust the sweetness level. Appreciate your taking the time to come back and comment and rate.