Description
Tender, flavorful beef short ribs cooked low and slow in a savory-sweet Korean-inspired sauce. Infused with gochujang, soy, garlic, and ginger, these ribs become sticky, caramelized, and perfect served over rice or with steamed vegetables. Ideal for weeknight dinners or entertaining guests with minimal effort.
Ingredients
🛒 Ingredients (serves 4–6):
For the Short Ribs:
- 3 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
For the Marinade/Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
- 2 green onions, chopped (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Optional Vegetables:
- 2 carrots, cut into chunks
- 1 onion, sliced
- 1 cup mushrooms
Instructions
📝 Instructions:
Step 1: Prepare Ribs
Season the short ribs with salt and pepper. Heat oil in a skillet over medium-high heat and sear ribs on all sides until browned.
Step 2: Make Sauce
In a bowl, combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
Step 3: Slow Cook
Place seared ribs in slow cooker. Add optional vegetables if using. Pour sauce over ribs and add beef broth. Cover and cook on low for 6–8 hours or high for 3–4 hours, until meat is tender and falling off the bone.
Step 4: Finish and Serve
Remove ribs from slow cooker. Optionally, transfer sauce to a saucepan and simmer to thicken for 10–15 minutes. Serve ribs topped with sauce, chopped green onions, and sesame seeds.
Notes
- Sticky Ribs: Reduce the sauce after slow cooking to get a thicker, sticky glaze.
- Oven Method: Cook in a covered baking dish at 325°F (160°C) for 2.5–3 hours if you don’t have a slow cooker.
- Make Ahead: Ribs can be marinated overnight for deeper flavor.
- Serve With: Steamed rice, kimchi, or roasted vegetables.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (low) / 3–4 hours (high)
- Category: Main Dish / Slow Cooker
- Method: Slow Cook / Sear
- Cuisine: Korean