Slow Cooker Korean Short Ribs

Rich, savory Korean short ribs cooked slowly to tender perfection, filled with sweet and umami flavors from soy sauce, honey, and ginger.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Korean

Calories: 480

For the Ribs

2.5 lbs flank style beef short ribs Look for well-marbled ribs for the best flavor and tenderness.
1/2 medium onion, thinly sliced Sweet onions work well here, but yellow onions can also add great depth.

For the Marinade

1/3 cup soy sauce Low-sodium soy sauce is recommended for balanced flavor.
1/4 cup honey or maple syrup Maple syrup offers a unique twist.
2 tbsp finely grated fresh ginger Fresh ginger will give the best flavor.
6 cloves garlic, minced Fresh garlic adds a punch that’s essential for the sauce.
1/2 tsp black pepper Add to balance the sweetness with a slight kick.
1 tbsp cornstarch To help thicken the sauce.
1/4 cup water Necessary to mix with cornstarch.

For Garnish

toasted sesame seeds Adds a delightful crunch and visual appeal.
minced chives or green onions For a fresh garnish that complements the richness.

Preparation

Pour all ingredients for the sauce into a 3 quart or larger Crockpot Slow Cooker. Stir to combine.
Add ribs and sliced onions. Toss to coat evenly.

Cooking

Cook ribs on high setting for 3 to 4 hours, stirring once halfway through.
After cooking, remove ribs to a plate while you finish the sauce.
Carefully remove excess fat from the surface of the sauce with a ladle or a spouted measuring cup.
Whisk 1 tbsp cornstarch into 1/4 cup cold water until smooth, then pour into the sauce.
To thicken, microwave the sauce for 1 1/2 to 3 minutes, whisking every 30 seconds until thickened.
Toss the ribs with the sauce and serve topped with green onion and/or sesame seeds.

Gradually thickening the sauce ensures a luscious final product. Store leftovers in an airtight container for up to 3 days.