Korean Braised Short Ribs Recipe

4.60 from 420 votes
6 hours 15 minutes
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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!

“Absolutely delicious! The short ribs were so tender, and the sauce was so flavorful over rice…. Make this soon!”Pinterest Review

Photo of Korean Braised Beef Short Ribs in blue bowl with chopsticks, kimchi and scallions.

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 Braised Short Ribs:

Ingredients You’ll Need:

  • Onion
  • Garlic
  • Ginger
  • Beef Broth or beef stock
  • Soy sauce, tamari, or coconut aminos
  • Brown sugar or coconut sugar
  • Unseasoned rice vinegar
  • Gochujang
  • Sesame oil
  • Canola oil
  • Salt and black pepper
  • Beef short ribs on the bone
  • Cornstarch
  • Scallions, sesame seeds, kimchi, shredded carrots and cooked brown rice

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.
Photo of uncooked beef short ribs on the bone.
  • 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.
Photo of browned beef short ribs on the bone in nonstick skillet.
  • 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.)
Photo of Korean Braised Beef Short Ribs in a slow cooker.
  • 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.
Photo of Korean Braised Beef Short Ribs on gray-rimmed platter garnished with scallions and sesame seeds.
Photo of Korean Braised Beef Short Ribs on gray-rimmed platter being shredded with fork.

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:

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Korean Braised Beef Short Ribs - Hero close-up shot of ribs in blue bowl with chopsticks, kimchi and scallions

Korean Braised Beef Short Ribs Recipe

4.60 from 420 votes

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By: Carol | From A Chef’s Kitchen
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Beef
Cuisine Korean
Servings 4
Calories 247 kcal

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 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

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

Serving: 1short rib | Calories: 247kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2078mg | Potassium: 309mg | Fiber: 2g | Sugar: 16g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 2mg

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.

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4.60 from 420 votes (386 ratings without comment)

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233 Comments

    1. Hi, Food Lover, Thanks so much for your question. It hurts my heart a little bit because I love a good slow braise but here you go: 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 on 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. Thanks again and let me know how it goes!

    1. Hi, Fahima, Thanks so much for your question. Yes, you could even use water, but beef stock will add to the “beefiness.” Thanks again and hope you enjoy!

  1. Good morning. I absolutely love this recipe. Today will be my third time preparing it for 6 of us. Unfortunately, I left my crock pot in Idaho this past summer. Can I use a Dutch oven? Thank you and looking forward to creating more of your recipes in this New Year.

    Cheers,
    Chas

    1. Hi, Chas, Thanks so much for your question. Yes, you absolutely can! I’ve been meaning to update this recipes with that information but haven’t gotten to it yet. Follow the steps to the point of placing everything in the slow cooker–place in a Dutch oven instead. Then, braise at 350 degrees for 2 to 2 1/2 hours or until they’re tender. You can also do 325 degrees for 3 hours if you have the time. Keep in mind, however, there will be more evaporation and concentration cooking the ribs in the oven. Seal the Dutch oven with aluminum foil or wet parchment paper before placing the lid on to minimize it. Thanks so much and happy to hear you enjoy my recipes!

  2. 5 stars
    This is amazing. My 88-year-old aunt said it really does taste like Korean short ribs she remembers from her time in Korea. She is asking for me to prepare the same dish at our next family celebration. Thank you for sharing this wonderful recipe.

    1. Hi, Kathy, Thanks so very much and I’m so happy she finds this recipe to be authentic. I appreciate your taking the time to come back and let me know. Thanks again!

  3. 5 stars
    Hubby approved. Told me he has been waiting for this succulent and tender dish for a LONG time! Will definitely be on our dinner rotation. Thank you!

  4. Hi. I see your notes say the recipe is scaled for 2 people, but the recipe says “servings 4.” Can you confirm how many portions 2.5-3lb of short ribs makes? Thank you!

    1. Hi and thanks for your question. A lot is going to depend on how “meaty” your ribs are and how your butcher cut them. I usually allow two ribs per person but if they’re meaty and you do a lot of side dishes like rice or vegetables, it could feed four people. Thanks again and hope this helps!