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!
I made this for dinner last night and we really enjoyed it. I followed the directions but used a heavy covered casserole in my oven at 325° as I don’t have a slow cooker. It took 2.5 hrs. My only suggestion is ABSOLUTELY use the kimchi. The beef seemed a bit bland at first (though only at first) but the kimchi took it over the top. Easy to put together and a great Sunday afternoon dish.
Made this with some random pork rib bits I had in the freezer without the pepper sauce due to personal taste. It was amazing! Doubled the sugar by accident, but it was not too sweet at all. Definitely will make again.
Thanks so much, Betty! By all means, you should adjust to your personal taste! Some people like the spice but others don’t and that’s okay. So glad you enjoyed and please stay in touch!
In the ingredients section it says that you used kimchi, where do we get the Kimchi recipe to make this beef short rib recipe?
Hi, Abby, Thanks so much for your question. You don’t need a kimchi recipe to make these short ribs; I listed it as something to serve WITH the short ribs. I have a kimchi recipe on my site that I enjoy but making kimchi is a project that takes several days. https://www.fromachefskitchen.com/homemade-kimchi/ Good kimchi is available at international markets, Whole Foods and Kroger stores have a wonderful brand–King’s. Thanks so much and hope you enjoy!
We made these for our special New Year’s Eve feast and they were fall-off-the bone delicious. What a wonderful recipe! We had a little trouble thickening the sauce despite adding the corn starch. It still was a bit thin. Any suggestions would be most welcome. For our taste, because we love our food extra spicy, we will add more Gochujang and ginger, but otherwise this was truly a delightful dish, thank you!
This is the second time I’ve cooked this and it is a fantastic recipe! I do it in the oven and braise for 2.5 hours at 325. The flavor is amazing. Thanks for sharing
Hi, Margaret, Thanks so much and you are very welcome! Glad you and yours are enjoying and please keep in touch.
I made these the other day in my Instant Pot using the ‘meat/stew ‘more” setting. They were fall off the bone perfect and I think the two days they sat in the fridge before we ate them only enhanced their flavor. Served with a rice noodle/slaw salad, steamed broccoli, rice and your browned scallions. This is a definite keeper!! Thank you so much for sharing!
Thanks so much, JP! Yes, it’s amazing what a day or two in the fridge can do for some foods. Thanks again and glad you enjoyed!
Is each rib 2.5 to 3 lbs or is that for the whole dish?
Hi, Karen, Thanks for your question. It’s 2.5 to 3 pounds for the whole dish which will equal four long-cut beef short ribs. Each short rib should be about 3 to 4 inches long. Some butchers will give you the full rib which is crazy big. Generally, most butchers cut them in half which is the size you want. Thanks again for your question and hope you enjoy!
Just made this. Wonderful. Thank you. I don’t have a slow cooker but do have dutch ovens as I braise meats regularly. I browned the meat well, then removed them and put in onions in for couple mins. Then just added the garlic and the sauce mix replaced the ribs and into the oven at 275. I waited a bit too long otherwise would have used 250. Cooking time 3 1\2 hours. The gochujang and kimchi were wonderful additions. I had some baby bok choy so made that as another side along with brown rice. My wife loved it too! And we have leftovers. Thank you again.
Hi, Peter, Thanks so much! I’m also partial to using a Dutch oven and slowly braising in the oven but they can be done either way. Thank you again and so happy you enjoyed!
Just made this. Wonderful. Thank you. I don’t have a slow cooker but do have dutch ovens as I braise meats regularly. I browned the meat well, then removed them and put in onions in for couple mins. Then just added the garlic and the sauce mix replaced the ribs and into the oven at 275. I waited a bit too long otherwise would have used 250. Cooking time 3 12 hours. The gochujang and kimchi were wonderful additions. I had some baby bok choy so made that as another side along with brown rice. My wife loved it too! And we have leftovers. Thank you again.
Made these fabulous ribs on Sunday. Everyone asked for the recipe. Did not have Gochujang. Bought it yesterday, tasted it and found it too hot.
Hi, Shirley, Thanks so much and so glad you enjoyed. Gochujang can vary by brand and everyone has different spice tolerances. If you enjoyed the ribs without it, then no need to add extra spice! Thanks again and please stay in touch.
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!