Korean Braised Short Ribs Recipe
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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
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!
There is no mention as to when or where to add the sauce???????
Hi, Maria, Thanks so much for your question. Step #1 in the recipe says: Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat. That would be the sauce: Onion, garlic, ginger, broth, soy sauce, brown sugar, rice vinegar, gochujang, and sesame oil. Thanks again and hope you enjoy!
I love these Korean beef short ribs. I have made this four times now for dinner guests and everyone loves it. I made it for two family reunion parties as well. I did reduce the spicy Korean fermented gochujang pepper paste from 2 tablespoons to 1 1/2 tablespoons to suit my heat preference. But this recipe is a wonderful recipe! I love this recipe.
Hi, Martha, Thanks so very much and so happy you do! You should definitely adjust to your heat tolerance. Thanks again!
I just made these and they are so tender they melt in your mouth! Rich and full of flavor.
I wasn’t sure what to do with the carrots and kimchi but the ribs were wonderful
Hi, Sandra, Thanks so very much and so happy you enjoyed!! Korean cuisine is often served with various sides; the carrots make a nice garnish and kimchi is a nice easy side you can purchase. Thanks again!
This was delicious! I am wondering if it would be just as good if I used country style pork ribs in place of the beef short ribs in this recipe? I would imagine the delicious flavors of the sauce would work with several types of meat.
Hi, Brenda, Thanks so much and happy you enjoyed! Yes, these flavors will also work with pork ribs, which should be less expensive than beef ribs. Thanks again and let me know if you end up doing it.
Have you tried cooking it on low versus high? I work so I’m hoping to cook it slower so its not sitting on the crockpot for too long.
Hi, Katie, Thanks so much for your question. Yes, you absolutely can do it on low but allow 8-10 hours. Short ribs are a pretty tough cut. Thanks again and hope you enjoy!
Made this today and it was sooo good! I loved the flavors! I may also try making it with another cut of meat as the short ribs are rather expensive right now. Thanks again for a wonderful recipe!
Hi, Melinda, Thanks so very much and so happy you love this recipe! All beef is expensive right now and probably going higher. Have you seen this other Korean-inspired recipe of mine? Korean Braised Chicken Thighs. It would be a bit more budget-friendly. Thanks again!
Excellent recipe for braising beef ribs! I added just one tablespoon of gochujang and it was perfect for my tastes. This is the first time I’ve ever made beef ribs. I now know what I was missing!! This is definitely a keeper!
Hi, Kathy, Thanks so very much and so happy you enjoyed! I’m pretty enamored with beef short ribs myself. So excellent for braising! Thanks again!
Delicious recipe! I used flanken short ribs which made the recipe a lot less fatty. Also, instead of dusting the ribs with salt and pepper, I added 1/4 teaspoon each to the crockpot. Next time I will eliminate the added salt because it was salty enough with the soy sauce. For the Gochujang, I started with 1 teaspoon because I was concerned about the heat. However, I ended up gradually adding the entire 2 tablespoons because the sugar in the recipe calibrated the heat of the Gochujang. With the crockpot set at high heat, the meat was falling off the bones in 4 hours. Oh, I also was short on fresh ginger — only had 1 tablespoon, so I supplemented it with 2/3 tablespoon bottled ginger juice. Today I’m going to enjoy the meat with mashed potatoes and asparagus. A very delicious recipe — thank you!
Hi, Carole, Thanks so very much and so happy you enjoyed! Love that you adjusted the heat to your taste at first and increased as you went. Thanks again so very much!!
One of our favorites! Sometimes we cannot get short ribs, so we have improvised and it’s always a winner!!
Hi, Elicia, Thanks so much and so happy you love this recipe!
This was absolutely delicious! I made 3 batches of this recipe and used only 2 tablespoons of gouchujang and it was delicious. Thank you so much for your yummy recipe!!
Hi, Lisa, Thanks so very much for letting me know it worked out well! So happy everyone enjoyed! Thanks again!