Korean Beef Short Ribs Recipe
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Korean Beef Short Ribs are spicy, sweet, amazing, and super easy! Slow-braising in the slow cooker makes them fall-off-the-bone tender, giving the rich, savory sauce time to develop a perfectly balanced, complex flavor. It’s the kind of restaurant-quality dish that tastes like you fussed all day!
“These short ribs turned out perfectly and were delicious! I will definitely make them again!”
Why This Recipe is a Keeper!
Korean Braised Beef Short Ribs made in your slow cooker are the kind of dish that delivers big, bold flavor with surprisingly little effort. The hands-off, slow-cooking does all the heavy lifting to create fall-off-the-bone tender short ribs and a rich, savory sauce with just the right balance of sweetness and spice.
This Korean beef ribs recipe:
- Delivers big flavor with minimal effort. Just a few minutes of prep time lets the slow cooker do the work, transforming the ribs into a tender, restaurant-quality dish. It’s easy, with no complicated techniques.
- Has deep, complex flavor. Soy sauce, garlic, ginger, and gochujang combine to create a rich, savory sauce with the perfect balance of sweetness, spice, and umami.
- Feels special but is easy to make and can be made ahead! Elegant enough for entertaining, yet simple enough for a relaxed dinner at home.
With over 400 4 and 5-star ratings and pinned almost 50,000 times, this Korean beef short ribs recipe is a proven winner! It’s the kind of dependable recipe that delivers consistent, impressive results every time.
Whether you’re serving them for a special occasion or simply want an easy meal that tastes like you spent hours in the kitchen, these Korean Braised Beef Short Ribs never disappoint.
How to Make Korean Braised Beef Short Ribs:
Recipe Ingredients:
Here’s everything you’ll need to make this Korean beef ribs recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Beef Short Ribs: Beef short ribs come from the brisket, chuck, plate, or rib areas of the cow. There are two main cuts: Flanken, which is cut across the bone into thin strips, and English, which is cut parallel to the bone into thicker pieces. For this Korean beef ribs recipe, I used the English cut. Each piece shown is a half-rib, which makes one generous serving when there’s plenty of meat. Short ribs contain a good amount of connective tissue (the white veining), which melts during slow braising, creating their signature tender, succulent texture. If needed, trim the excess fat from the top (the side opposite the bone), but leave the bone intact—it adds essential flavor to the finished dish.
- Beef Broth: Use beef broth or stock, preferably low- or reduced-sodium, since some of the other ingredients are already salty.
- Rice Vinegar: Rice vinegar is milder and less acidic than distilled white vinegar or those derived from anything grape-based. Use plain, unseasoned rice vinegar; seasoned vinegar has added salt and sugar.
- Gochujang: This recipe uses gochujang, an ingredient rich in umami. It’s a savory, spicy, slightly sweet, fermented Korean condiment made from red chiles, rice, soybeans, and salt. Look for it in the international aisle of your local grocery store or international or Asian markets.
- Sesame Oil: Use toasted (or roasted) sesame seed oil, not light, which is for cooking. Toasted sesame oil is for flavoring and available in the international aisle.
- Soy Sauce: I prefer reduced-sodium soy sauce. Kikkoman is always a good choice. You can also use tamari or coconut aminos; however, coconut aminos won’t have the flavor depth of soy sauce or tamari.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Trim the excess fat from each short rib.
- Combine the first 9 ingredients in a slow cooker. Set the slow cooker to HIGH to preheat. (Can turn down to LOW later if desired.)
- Heat 2 tablespoons of oil in a large skillet or sauté pan over medium-high heat. Generously season beef short ribs with salt and black pepper.
- Working in batches if needed, 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 the slow cooker.
- Cover and cook on HIGH for 4 to 6 hours, or on LOW for 8 to 10 hours, or until very tender.
- Combine the 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 on HIGH, uncovered, for approximately 20 minutes, stirring once or twice.
- Turn the slow cooker off and let everything rest for 10 minutes. (Sauce will thicken more upon standing.) Transfer to a platter and garnish with sesame seeds and, if desired, thinly sliced scallions.
Chef Tips and Tricks:
- As the connective tissue in short ribs melts away, they shrink 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.
- Trim the excess fat from the side opposite the bone. Leave some marbling and the bone side intact for the best flavor and texture.
- Make ahead for an even better flavor. Like most braised dishes, these Korean braised beef ribs taste better the next day after the flavors have had time to meld.
- Making ahead of time also allows you to skim the fat. Don’t thicken the sauce; cool, then refrigerate the ribs overnight in the slow cooker insert so the fat rises to the surface and solidifies. When ready to reheat, remove it for a cleaner, richer-tasting sauce. Return the insert to the slow cooker and reheat, then thicken with the corn starch slurry.
Recipe FAQs:
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 like Korean, as in this beef short rib recipe.
Yes! 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 to a plate and keep warm. Remove some of the cooking liquid and let it cool. Dissolve the cornstarch in the cooking liquid, then add it to the Dutch oven. Simmer until the liquid has thickened. Place the short ribs back into the Dutch oven and let them rest and reheat in the hot liquid/sauce.
Absolutely, but I recommend slow braising. 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 to 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 them rest and reheat in the hot liquid/sauce.
Yes! As they rest, the flavors continue to develop and deepen, making the sauce richer and more complex. Making them ahead of time also makes it easy to remove excess fat. Don’t thicken the sauce after cooking. Instead, let the ribs cool, then refrigerate them overnight in the slow cooker insert. The fat will rise to the surface and solidify, making it easy to remove. When ready to serve, return the insert to the slow cooker to reheat, then thicken the sauce with the cornstarch slurry for a clean, glossy finish.
Absolutely! Cool completely, package in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator, then reheat in the oven at 350 degrees until heated through. You can freeze them whole on the bone or off the bone.
Serve with:
For more amazing, slowly-braised beef recipes, be sure to try my:
- Slow-Cooker Beef Short Ribs Barbacoa
- 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
- Beef Braciole (Braciola)
Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen.
Korean Beef Short Ribs Recipe
Ingredients
- 1 medium onion, thinly sliced vertically
- 10 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), or to taste and tolerance
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil, or vegetable or peanut oil
- Salt and freshly ground black pepper
- 3 – 3 1/2 pounds beef short ribs, (Between 4 and 8 ribs. Amount will depend on size and meatiness.) bone in, trimmed of excess fat
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame seeds
- 2 scallions, white and light green part only, thinly sliced diagonally, for garnish, optional
Instructions
- Combine the first 9 ingredients in a slow cooker. Set the slow cooker to HIGH to preheat. (Can turn down to LOW later if desired.)
- Heat 2 tablespoons of oil in a large skillet or sauté pan over medium-high heat. Generously season beef short ribs with salt and black pepper.
- Working in batches if needed, add short ribs to the pan, reduce the 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 on LOW for 8-10 hours, or until very tender.
- Combine the 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 on HIGH, uncovered, for approximately 20 minutes, stirring once or twice.
- Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
- Turn the slow cooker off and let everything rest for 10 minutes. (Sauce will thicken more upon standing.) Transfer to a platter and garnish with sesame seeds and, if desired, thinly sliced scallions.
Video
Notes
- You can also use tamari or coconut aminos in place of soy sauce. Coconut aminos won’t have the flavor depth of soy sauce or tamari.
- Short ribs shrink as the connective tissue melts. One meaty rib per person is usually enough; allow two if they’re smaller.
- Remove the thick fat cap from the side opposite the bone, but leave the bone and some marbling for the best flavor and texture.
- These ribs taste even better the next day after the flavors have had time to develop.
- Remove fat easily when made ahead. Don’t thicken the sauce before refrigerating. Cool and refrigerate overnight so the fat rises to the surface and solidifies, then remove it before reheating and thickening the sauce.
- As the ribs rest, the flavors deepen, making the sauce even richer. Making them ahead of time also makes it easy to remove excess fat.
- Cool, then refrigerate overnight so the fat rises to the top and solidifies.
- When ready to serve, remove the fat, reheat in the slow cooker, and thicken the sauce with the cornstarch slurry.
- 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 to a plate.
- Remove some of the cooking liquid and let it cool. Dissolve the cornstarch in the cooking liquid, then add it to the Dutch oven with the liquid/broth. 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.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
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!
Does the carb count in the nutrition include the rice? Thanks
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!
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!
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 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!