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.)
- 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!
I struggle with short ribs I normally get great flavor and tough ribs. This recipe was perfect. Super tender ribs with a wonderful sauce. I will absolutely make this again. Thanks!!!
Great recipe! Tried twice and turned out very well. What would be a good beef alternative to bone-in short rib? e.g., Cheek, chuck or sirloin? Will these work?
Hi, Chris, Thanks so much and glad you enjoy this recipe! I’ve never cooked with beef cheeks but a chuck roast or sirloin would work well, too. You could also use beef shanks. Thanks again!
I made your recipe in the Instant Pot, turned out really good still lots of flavour. My husband (who is Korean) knew right away with one bite that it was galbijim. He even talked about how good it was. That’s really high praise. Just thought I’d share.
Hi, Jess, Thanks so very much!! You really made my day and it means so much that your husband approved! Thanks again!
Loved this recipe! The only thing that I questioned is the amount of cornstarch. Is it truly 2 Tbsp not 2 tsp? The mixture got very thick.
Hi, Kathi, Thanks so much and glad you enjoyed! Typically, the rule of thumb is 1 tablespoon of corn starch per 1 cup of liquid. With all the ingredients, there would be close to 3 cups of liquid. If you did this recipe in a slow cooker, you might actually get more liquid than that because of the condensation a slow cooker creates. Glad you enjoyed anyway!
So good. I made it in a Dutch oven. The link for Brussels sprouts was great too. Will definitely make again.
Fab recipe, made it tonight, delicious – thank you!
This was great. I moved the steps around a bit as I love to minimize pot usage. I made it in a Dutch oven. First I cooked the ribs. Setting those aside, I drained out some of the fat, added the scallions, cooked them and set them aside. I mixed all the sauce ingredients in the Dutch oven, added the ribs, covered with foil. After 2 hours I added 5 sliced carrots and some sliced shiitake and cooked for another hour. Placed the Dutch oven back on the stovetop to add the cornstarch and finish. The meat was falling off the bones. It had totally fallen off and the bones were amazing to suck on. Will make again and again.
Hello, the recipe looks great! What size slow cooker do you use to make it?
Hi, Louise, Thanks so much for your question. I used a standard 6-quart slow cooker. I have an affiliate link above the recipe if you need one! Thanks again and hope you enjoy!
Would reducing or eliminating the amount of gochujang make the sauce too sweet? Preparing this for my elderly father who loves short ribs but can no longer eat spicy foods.
Will be using about 12-14 ribs for 6-8 people. Is it okay to double ingredients for the sauce, and would oven cooking time using Dutch oven be the same as 2.5-3 hours?
Hi, Elaine, Thanks so much for your question. I would do that many ribs in two different Dutch ovens and expect they would need to cook for three hours. You would definitely need to at least double the ingredients. If you use two different Dutch ovens, you could do one following the recipe exactly and modify the other for your father. Perhaps reduce the amount of sugar and leave out the gochujang in the batch your father will be eating. When it’s done braising, taste it and see if it needs adjusting. The sugar and gochujang is always something you can add at the end. Thanks again and hope that answers your question.
Piggy-backing on this, I have bone-in short ribs, but they’re not long cut. I also have a dutch oven. How might I go about making this?
Hi, Annie, Thanks so much for your question. I still love cooking short ribs in a Dutch oven over any other method! You could do at 325 degrees for a longer period of time or 350 degrees if you want to cut the time a little bit. The shorter cut short ribs may not take as long; you’d just want to check them after 2 hours or so, especially at 350. Thanks again and hope you enjoy!!
These short ribs turned out perfectly and were delicious! I will definitely make them again!