Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs
This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
- 1/2 cup low-sodium soy sauce
- 1/3 cup light brown sugar packed
- 2 Tb sesame oil
- 2 Tb rice vinegar
- 1/2 teaspoon powdered ginger
- 4 cloves garlic minced
- 1/2 tsp red pepper flakes
- 5 lbs beef short ribs bone-in adds more flavor, but boneless works
- 1-2 Tb cornstarch
- sesame seeds optional
In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
OM NOM NOM!