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.
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.
- 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 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:
- Slow-Cooker Beef Short Ribs Barbacoa with Cilantro-Lime Cauliflower Rice
- 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)
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
- Brown the ribs in 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.
- 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!
Could this be cooked on stovetop?
Hi, Maya, Thanks so much for your question. Yes, definitely. I would increase the liquid by one-half (instead of two cups broth, use three, etc.) because you’ll have more evaporation. You may want to get shorter short ribs which will cook faster, too. Thanks again and please let me know how it goes.
So yummy! Definitely up the gochujang if you want it spicy.
Did it in a Dutch oven instead of a crock pot, 3 hours at 300 F and they were perfect.
Hi, Sarah, Thanks so very much and happy you enjoyed! Appreciate your taking the time to come back and comment and rate.
I have been eating Korean beef burritos door dashed from a local restaurant. Decided to try making it myself. Oh wow!! I used chuck roast, chunked and grilled it, then pressure cooked it for 45 minutes. Super tender! And that sauce!! Big score from everyone in this household. I will freeze some for another day and have something to look forward to. Thank you so much! Your recipe nailed the flavors we love.
Hi, Pat, Thanks so very much and so happy this recipe is everything you were looking for. Appreciate your trying the recipe and taking the time to come back and comment and rate.
I have been eating Korean beef burritos door dashed from a local restaurant. Decided to try making it myself. Oh wow!! I used chuck roast, chunked and grilled it, then pressure cooked it for 45 minutes. Super tender! And that sauce!! Big score from everyone in this household. I will freeze some for another day and have something to look forward to. Thank you so much! Your recipe nailed the flavors we love.
Can I make this in an Instant Pot? If so, how would the directions change? Thank you!
Hi, Food Lover, Thanks so much for your question. It hurts my heart a little bit because I love a good slow braise but here you go: 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 on 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. Thanks again and let me know how it goes!
So good! And easy to make. Definitely recommend.
Thanks so much, Alisha! So happy you enjoyed and appreciate your taking the time to come back and rate and comment.
HI, can I use chicken stock if I can’t find beef stock??
Hi, Fahima, Thanks so much for your question. Yes, you could even use water, but beef stock will add to the “beefiness.” Thanks again and hope you enjoy!
Good morning. I absolutely love this recipe. Today will be my third time preparing it for 6 of us. Unfortunately, I left my crock pot in Idaho this past summer. Can I use a Dutch oven? Thank you and looking forward to creating more of your recipes in this New Year.
Cheers,
Chas
Hi, Chas, Thanks so much for your question. Yes, you absolutely can! I’ve been meaning to update this recipes with that information but haven’t gotten to it yet. Follow the steps to the point of placing everything in the slow cooker–place in a Dutch oven instead. Then, braise at 350 degrees for 2 to 2 1/2 hours or until they’re tender. You can also do 325 degrees for 3 hours if you have the time. Keep in mind, however, there will be more evaporation and concentration cooking the ribs in the oven. Seal the Dutch oven with aluminum foil or wet parchment paper before placing the lid on to minimize it. Thanks so much and happy to hear you enjoy my recipes!
This is amazing. My 88-year-old aunt said it really does taste like Korean short ribs she remembers from her time in Korea. She is asking for me to prepare the same dish at our next family celebration. Thank you for sharing this wonderful recipe.
Hi, Kathy, Thanks so very much and I’m so happy she finds this recipe to be authentic. I appreciate your taking the time to come back and let me know. Thanks again!
Hubby approved. Told me he has been waiting for this succulent and tender dish for a LONG time! Will definitely be on our dinner rotation. Thank you!
Hi, Lisa, Thanks so very much and happy you both enjoyed!! Awesome that it will become a regular at your house! Thanks again!
Hi. I see your notes say the recipe is scaled for 2 people, but the recipe says “servings 4.” Can you confirm how many portions 2.5-3lb of short ribs makes? Thank you!
Hi and thanks for your question. A lot is going to depend on how “meaty” your ribs are and how your butcher cut them. I usually allow two ribs per person but if they’re meaty and you do a lot of side dishes like rice or vegetables, it could feed four people. Thanks again and hope this helps!
Hi, I saw there is gochujang in the ingredients. will it be spicy? Planning to make this for my kids.
Hi, Yuki, Thanks so much for your question. Yes, gochujang does have some spice to it, so you’ll want to go easy on it. It adds great flavor! If your kids don’t like anything spicy, I’d leave it out and add it to your serving at the table if you’d like. Thanks again and hope you enjoy!
I have been using this recipe with chuck roast (+ or -) 3 pounds. This is excellent, and you get more meat for the effort. I plan on trying with pork ribs next time.
Hi, Joe, Thanks so much and so happy you love this recipe! I’ve been told this recipe works very well with pork ribs. Thanks again!
Joe or Carol,
Could you give some advice on using chuck roast do I need to cut it up into smaller pieces or leave it whole? Is the cook time the same? Appreciate your help.
Hi, Teri, Thanks so much for your question. I would suggest cutting the chuck roast into pieces about the size of a beef short rib so the meat gets the maximum flavor from the Korean flavors. If you leave the roast whole, it will be nice, but a lot of meat will miss out on those intoxicating Korean flavors. Thanks again and let me know how it goes!