Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add all your ingredients into the crockpot, leave it to cook all day, and impress the whole family for dinner. Layers of soft and tender bone-in short ribs, carrots, and potatoes swim in a delicious sauce made of soy sauce, honey, garlic, ginger, and sesame. Settle for sweetness or turn up the heat by adding crushed red pepper-either way, these slow cooker Korean short ribs will turn out amazing.
Why You'll Love Slow Cooker Korean Short Ribs
- Incredible flavour in every bite. Bathed in a Korean-inspired marinade for over 4 hours, the potatoes, carrots, and ribs absorb all the delicious flavours of garlic, ginger, soy sauce, sesame, and honey. Paired with white rice, these slow cooker Korean short ribs give you the perfect bite every time.
- Forget about it. Crockpots are the unsung heroes of the kitchen. Prepare this recipe when you have time, then forget about it. Cook for 4-10 hours-whatever fits into your schedule-and reap the benefits of a timely process without investing your energy. The easiest dinner ever.
- Be careful, you might get addicted. Korean barbecue features some of the best flavours out there. Adjust to your desired level of spiciness and rejoice in these slow cooker Korean short ribs with potatoes and carrots. Total comfort food.
Ingredients
To make these easy slow cooker Korean short ribs, you will need a crockpot and the following ingredients:
- beef short ribs - you need 4-6 pounds of bone-in beef short ribs, about 10 two-inch pieces.
- potatoes
- carrots
- soy sauce
- beef broth - use storebought beef broth or homemade beef bone broth.
- honey - honey adds sweetness can is often replaced with fruit, such as 1 cup of cubed pear instead.
- onion
- garlic
- sesame seeds
- ginger
- sesame oil
- crushed red pepper - optional, for a spicy kick. For a more authentic Korean spice, check your local grocery's international foods aisle for gochujang-Korean chili paste. Add as much as you like and enjoy.
- for serving - steamed rice, sesame seeds, and green onions.
How to Make the Best Slow Cooker Korean Short Ribs
- Add ribs and vegetables. Add short ribs, potatoes and carrots into a 6-qt slow cooker (crockpot).
- Make the sauce. In a food blender, add remaining ingredients and puree for 1 minute until smooth. Transfer the the sauce into the crockpot. The sauce should almost cover the short ribs. If not, add a little more beef stock or water.
- Cook. Close the lid and set to cook for 8-10 hours on LOW or 4-6 hours on HIGH. When time is up, the slow cooker will automatically switch to the WARM setting.
- Thicken the sauce. Transfer 1 cup of the cooked sauce to a shallow saucepan and add 1 tablespoon flour. Whisk until smooth. Bring the sauce to a simmer over medium heat for 2-3 minutes, stirring continuously, until thickened to a desired consistency. Transfer the thickened sauce back in the slow cooker and stir well to mix. This is to thicken up the sauce.
- Serve. Serve the short ribs over steamed rice and garnish with sesame seeds and green onions on top.
Storing and Freezing Instructions
- How to store: Store any leftover crockpot Korean short ribs in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Reheat slow cooker Korean short ribs covered in the microwave in increments of 20-30 seconds until hot. Alternately, reheat in a saucepan on the stove over medium-low heat until warmed through, about 5-10 minutes.
- How to freeze: Allow the short ribs to cool to room temperature before freezing. Transfer to a freezer bag or airtight container, and leave some room for expansion. Freeze for up to 3 months. To serve, allow it to thaw in the refrigerator overnight or at room temperature for a few hours.
More Slow Cooker Recipes
- Slow Cooker Beef Chili
- Slow Cooker Bone Broth
- Crockpot Leg of Lamb with Vegetables
- Slow Cooker Whole Chicken
- Slow Cooker Turkey Breast
- Crockpot Asian Beef Noodle Soup
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Recipe
Slow Cooker Korean Short Ribs
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add your ingredients in the crockpot and let it cook dinner for you.
Ingredients
- 4-6 lb. beef short ribs, bone-in (about 10 two-inch pieces)
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and cut into 1-inch cubes
- ½ cup soy sauce
- ½ cup beef broth
- ¼ cup honey (or 1 cup cubed pear)
- 1 medium onion, coarsely chopped
- 5 cloves garlic
- 2 tablespoons sesame seeds
- 1 tablespoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper (optional, for a spicy kick)
For serving:
- steamed rice
- 1 teaspoon sesame seeds
- 1 teaspoon green onions, finely chopped
Instructions
- Add short ribs, potatoes and carrots into a 6 quart slow cooker (crockpot).
- In a food blender, add remaining ingredients and puree for 1 minute until smooth.
- Transfer the the sauce into the slow cooker. The sauce should almost cover the short ribs. If not, add a little more beef stock or water.
- Close the lid and set to cook for 8-10 hours on LOW or 4-6 hours on HIGH. When time is up, the slow cooker will automatically switch to the WARM setting.
- Transfer 1 cup of the cooked sauce to a shallow saucepan and add 1 tablespoon flour. Whisk until smooth. Bring the sauce to a simmer over medium heat for 2-3 minutes, stirring continuously, until thickened to a desired consistency.
- Transfer the thickened sauce back in the slow cooker and stir well to mix. This is to thicken up the sauce.
- Serve the short ribs over steamed rice and garnish with sesame seeds and green onions on top.
Notes
How to store: Store any leftover crockpot Korean short ribs in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat slow cooker Korean short ribs covered in the microwave in increments of 20-30 seconds until hot. Alternately, reheat in a saucepan on the stove over medium-low heat until warmed through, about 5-10 minutes.
How to freeze: Allow the short ribs to cool to room temperature before freezing. Transfer to a freezer bag or airtight container, and leave some room for expansion. Freeze for up to 3 months. To serve, allow it to thaw in the refrigerator overnight or at room temperature for a few hours.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Beef
- Method: Slow Cooker
- Cuisine: Korean
Gina says
Delish! I will definitely be making this again!
Sam Hu | Ahead of Thyme says
Thank you so much Gina! Enjoy!
Lisalia says
Wow so delicious! Loved the marinade - and yes I added the red pepper because that gives the best flavor (it was not overpowering). Thanks for another winner! Love your recipes.
Sam Hu | Ahead of Thyme says
Thanks so much Lisalia! So happy you liked the recipe.