If you love melt-in-your-mouth beef with bold, sweet-savory flavors, get ready to fall hard for these Slow Cooker Korean Short Ribs! This recipe transforms inexpensive beef short ribs into a show-stopping meal that sings with ginger, garlic, and a hint of umami magic. The best part? The slow cooker does all the heavy lifting, so you can spend more time savoring, and less time fussing in the kitchen.
Why You’ll Love This Recipe
- Unbelievable Tenderness: The long, gentle heat of the slow cooker takes beef short ribs from tough to fall-off-the-bone lusciousness—no special techniques required.
- Irresistibly Deep Flavor: A vibrant blend of Asian pear (or apple), aromatics, and coconut aminos infuses every bite with the addictive sweet-salty flavor that’s the soul of Korean barbecue.
- Minimal Effort, Maximum Reward: After a quick broil and a blitz in the blender, simply let your slow cooker do the magic—meaning hands-off time for you!
- Crowd-Pleasing & Make-Ahead Friendly: These Slow Cooker Korean Short Ribs are perfect for dinner parties or meal prepping, since they only get better as the flavors mingle.
Ingredients You’ll Need
Each ingredient in these Slow Cooker Korean Short Ribs does double duty—building layers of umami, sweetness, and aroma for a dish that’s as easy as it is crave-worthy. A few simple items come together to create something truly spectacular!
- Beef short ribs (5 pounds, bone-in, English-style): Rich, meaty, and perfect for slow cooking until they’re melt-in-your-mouth tender.
- Kosher salt & freshly ground pepper: Pre-seasoning deepens the flavor of the beef—all it needs is a generous sprinkle.
- Asian pear, pear, or Fuji apple (1 medium): Adds natural sweetness and helps tenderize the meat; apples work beautifully if you don’t have a pear on hand.
- Garlic (6 cloves): Cranks up the savory depth and infuses the sauce with unmistakable aroma.
- Scallions (3): Offer subtle oniony notes to balance out the richness of the beef.
- Fresh ginger (thumb-size piece): Brightens the sauce and cuts through any heaviness.
- Coconut aminos (½ cup): A soy-free alternative to soy sauce with milder, slightly sweet flavor—perfect for paleo/keto diets, but you can use soy sauce if preferred.
- Rice vinegar (1 tablespoon): A splash of acidity sharpens all the other flavors.
- Red Boat fish sauce (2 teaspoons): Don’t skip this! It adds that deep umami savoriness that makes Korean marinades so irresistible.
- Bone broth or chicken broth (1 cup): Keeps the ribs luscious and moist while braising, and you’ll want to spoon the liquid over everything!
- Fresh cilantro (¼ cup, optional garnish): For a burst of color and herbal freshness right before serving.
Variations
Don’t be afraid to play! These Slow Cooker Korean Short Ribs are incredibly flexible—swap, substitute, or adjust ingredients to fit your personal flavor cravings or health goals. Here are some easy ways to make it your own:
- Switch up the fruit: Try a Bosc pear or even an apple if you don’t have Asian pear; each lends a slightly different sweetness, but all work beautifully.
- Spice it up: Add a tablespoon of gochujang (Korean red chili paste) or a squirt of sriracha to the sauce for a gentle, tingly heat.
- Make it gluten-free: Coconut aminos are naturally gluten-free, but double-check your fish sauce and broth to keep things safe for GF eaters.
- Try it boneless: Boneless short ribs or even brisket can be swapped in—just keep an eye on cooking time as boneless pieces may cook more quickly.
How to Make Slow Cooker Korean Short Ribs
Step 1: Broil the Short Ribs
Start by cranking up your broiler and positioning the rack about 6 inches away. Season your beef short ribs all over with a generous pinch of kosher salt and pepper—this helps develop flavor right from the start. Place the ribs, bone-side up, on a foil-lined baking sheet for easy cleanup. Broil for 5 minutes, flip, broil for another 5, until deliciously browned and sizzling. This step isn’t just for looks—it helps deepen the flavor of your Slow Cooker Korean Short Ribs!
Step 2: Blend the Sauce
While your kitchen smells amazing from the broiler, grab your blender. Combine the Asian pear (or apple), garlic cloves, scallions, ginger, coconut aminos, vinegar, and fish sauce. Blitz until smooth and slightly frothy. This punchy marinade is the secret to that classic Korean BBQ flavor, and it’s so easy to make at home.
Step 3: Layer and Braise
Nestle your broiled ribs in the slow cooker, lying them on their side as needed to fit. Pour the blended sauce evenly over the top and add the broth, making sure everything gets a little bath. Pop on the lid, set your slow cooker on low for 9 to 11 hours (or high for 5 to 6 hours), and walk away! When you return, the aroma will tell you just how good these Slow Cooker Korean Short Ribs will be.
Step 4: Skim and Serve
When the ribs are fork-tender and nearly falling off the bone, gently transfer them to a serving platter. Let the braising liquid settle for five minutes, then skim off the fat (or use a fat separator for a silky finish). Pour a cup of the defatted sauce over your glorious ribs, sprinkle with chopped cilantro if you’d like, and serve the rest of the sauce on the side for extra drizzling. Dinner is served!
Pro Tips for Making Slow Cooker Korean Short Ribs
- Choose the Right Cut: English-style bone-in short ribs work best for this recipe; flanken-style can get too stringy after a long cook.
- Broil Before You Slow Cook: Don’t skip that quick broil—caramelizing the meat first gives the ribs unbeatable, smoky depth.
- Braise Low and Slow: The magic happens on low; if you’re ever in a hurry and crank it to high, check the ribs for tenderness around the 5-hour mark, as they can be done much sooner.
- Skim That Fat: For a luscious, not greasy, sauce, let the cooking liquid settle and skim or separate the fat before serving for pro-level presentation.
How to Serve Slow Cooker Korean Short Ribs
Garnishes
A handful of freshly chopped cilantro or a sprinkle of thinly sliced scallions adds a hit of color and freshness to your Slow Cooker Korean Short Ribs. For extra pop, toast up some sesame seeds and scatter on top just before serving—little touches like these make the dish feel elegant and special.
Side Dishes
These ribs shine with classic steamed rice to soak up all that gorgeous sauce, but they’re equally good with cauliflower rice, mashed potatoes, or roasted sweet potatoes. Add a bright cucumber salad or quick kimchi on the side for a tangy, crunchy counterpoint.
Creative Ways to Present
For a dinner party, serve ribs family-style on a big platter with plenty of sauce and fresh herbs. Or try piling the shredded short ribs into lettuce cups, on steamed bao buns, or even tucked into tacos—your guests will love the unexpected twist!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Short Ribs keep wonderfully sealed in an airtight container in the refrigerator for up to four days. The flavors only intensify overnight, making them perfect for meal prepping or next-day lunches.
Freezing
Let the ribs cool completely, then freeze portions with some of the sauce in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Warm your ribs gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. If possible, reheat covered to keep everything super moist and delicious.
FAQs
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Can I use a different cut of beef for Slow Cooker Korean Short Ribs?
Absolutely! While bone-in English-style short ribs provide the best texture and flavor, you can use boneless short ribs or even brisket cut into chunks—just keep in mind that cook times may vary and the texture will be slightly different.
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Is it necessary to broil the ribs before adding them to the slow cooker?
The brief broil at the start isn’t strictly required, but it really does add a caramelized flavor and lovely color to the finished dish. If you’re pressed for time, you can skip this step, but the results will be a bit milder.
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Can I make Slow Cooker Korean Short Ribs gluten-free?
Yes! Use coconut aminos (as written in the recipe), and make sure your fish sauce and broth are certified gluten-free. Always check labels to be safe.
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What can I use as a substitute for coconut aminos?
Soy sauce or tamari (for gluten-free) are great stand-ins for coconut aminos. Both will lend a saltier, slightly different flavor but work beautifully in the sauce.
Final Thoughts
There’s nothing quite as satisfying—or as easy—as coming home to a bubbling pot of Slow Cooker Korean Short Ribs, ready to devour. Whether you’re making them for family dinner or a crowd, I hope this recipe brings as much joy to your table as it does to mine. Happy slow cooking!
Print
Slow Cooker Korean Short Ribs Recipe
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 30 minutes
- Yield: 6 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Korean Fusion
Description
Tender and flavorful, these Slow Cooker Korean Short Ribs are a delicious fusion of sweet and savory flavors. Cooked low and slow until fork-tender, they are perfect for a comforting meal.
Ingredients
Short Ribs:
- 5 pounds bone-in English-style beef short ribs
- Diamond Crystal kosher salt
- Freshly ground pepper
Sauce:
- 1 medium Asian pear, pear, or Fuji apple peeled, cored, and chopped coarsely
- 6 garlic cloves peeled and roughly chopped
- 3 scallions roughly chopped
- 1 piece fresh ginger about the size of your thumb, peeled and coarsely chopped
- 1/2 cup coconut aminos
- 1 tablespoon rice vinegar, coconut vinegar, or white balsamic vinegar
- 2 teaspoons Red Boat fish sauce
- 1 cup bone broth or chicken broth
- 1/4 cup fresh cilantro coarsely chopped (optional garnish)
Instructions
- Prepare the Short Ribs: Sprinkle the ribs liberally with salt and pepper. Broil for 10 minutes, turning halfway through, until browned.
- Prepare the Sauce: Blend pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce until smooth.
- Cook in Slow Cooker: Place browned ribs in the slow cooker, pour sauce over them, add broth, and cook on low for 9-11 hours or high for 5-6 hours.
- Finish and Serve: Remove ribs, separate fat from sauce, adjust seasoning, pour sauce over ribs, sprinkle with cilantro, and serve.
Notes
- Slow cooker cooking times can vary depending on the brand. Check for doneness earlier if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 160mg
