Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing!
You know the old saying about March winds that bring April showers that bring forth May flowers.
We’re running about a month ahead here: February was windy as all get-out and it’s now March and it’s raining like crazy! April should be flower-filled and gorgeous!
With spring coming so early, it occurred to me recently that I never had a chance to make one of my all-time favorite winter dishes–braised beef short ribs. Before it got too warm, I had to rectify that!
Beef short ribs can appear intimidating at first with their boney, hunky appearance. Don’t let that scare you!
One of my favorite cooking methods in all the world is a slow braise because, with a little time, it is truly magical how a tough cut of meat transforms into something buttery and fall-off-the-bone tender. When this magical cooking method is paired with a robust cuisine such as Korean, the combination is truly extraordinary.
Korean cuisine has grown in popularity in recent years and will likely remain so with the 2018 Winter Olympics taking place in South Korea. 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.)
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. 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.
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. I found it at The Fresh Market, however it can be found at international markets or online.
A main characteristic 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.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Korean Braised Beef Short Ribs
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them buttery and 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
Directions
Combine 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.
Recipe 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.
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
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!
Hi! I will just looking at the ‘Nutritional Fact’ and the numbers seem terribly high. Are they correct?
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!
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.
Hi, Reese, Thanks so much and you made my day! So glad you and the hubby enjoyed!
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 ☺️
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!
I made them last night and substituted ribs with hind shanks. It came out like Korean Oso Bucco. Saved $4.00 lb. Awesome dish
Thanks, Loren! That’s awesome! I love that idea! Please stay in touch!
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. 😀
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.
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!
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.
What’s unseason rice vinegar for your Korean braised beef short rib recipe
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!
Question: Do I just ask for 4 long-cut bone-in beef short ribs at the butcher? Will he know what that is? Thx.
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!
How long would I braise the ribs if I don’t have a slow cooker?
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!
Thank you!
Looks delicious! I’m a big fan of short ribs but haven’t ever tried anything like this! Yum!!!
I’m drooling over these Carol – What an amazing looking recipe. Your photographs are AMAZING!
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.
You consistently post recipes that sound and look divine! Can’t wait to try them all!