Easy Crockpot Korean Inspired Short Ribs
Easy Crockpot Korean Inspired Short Ribs
Ingredients
For the Sauce
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 10 garlic, cloves, chopped
- 8 ginger cubes, (Dorot Garden, frozen)
- 1 tablespoon hoisin sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon chili flakes
For the Beef
- 2 1/4 pounds short rib
- salt, as needed, for seasoning
- pepper, as needed, for seasoning
- oil, as needed, for skillet
For Serving
- rice, cooked, as needed
- green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the brown sugar, low sodium soy sauce, chopped garlic, ginger cubes, hoisin sauce, rice wine vinegar, honey, and chili flakes. Whisk all ingredients thoroughly until well combined to create the sauce.
⏱️ 5 min
- 2
Pat the short ribs dry with paper towels. Season them generously on all sides with salt and pepper.
⏱️ 3 min
- 3
Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Once the oil is shimmering, carefully place the seasoned short ribs in the hot skillet. Sear the short ribs for 2-3 minutes per side, until golden brown. Do not cook them all the way through at this stage; the goal is to develop a nice crust.
⏱️ 15 min
- 4
Carefully transfer the seared short ribs from the skillet into the crockpot (slow cooker).
⏱️ 2 min
- 5
Pour the prepared sauce mixture evenly over the short ribs in the crockpot, ensuring they are well coated.
⏱️ 2 min
- 6
Cover the crockpot and cook on low heat for six hours. The short ribs should become very tender and easily pull apart with a fork when done.
⏱️ 360 min
- 7
Once cooked, carefully remove the short ribs from the crockpot. Serve the tender Korean inspired short ribs over a bed of freshly cooked rice.
⏱️ 2 min
- 8
Garnish each serving by topping with fresh sliced green onions. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Crockpot Korean Inspired Short Ribs
For the Sauce
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 10 garlic, cloves, chopped
- 8 ginger cubes, (Dorot Garden, frozen)
- 1 tablespoon hoisin sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon chili flakes
For the Beef
- 2 1/4 pounds short rib
- salt, as needed, for seasoning
- pepper, as needed, for seasoning
- oil, as needed, for skillet
For Serving
- rice, cooked, as needed
- green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the brown sugar, low sodium soy sauce, chopped garlic, ginger cubes, hoisin sauce, rice wine vinegar, honey, and chili flakes. Whisk all ingredients thoroughly until well combined to create the sauce.
⏱️ 5 min - 2
Pat the short ribs dry with paper towels. Season them generously on all sides with salt and pepper.
⏱️ 3 min - 3
Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the pan. Once the oil is shimmering, carefully place the seasoned short ribs in the hot skillet. Sear the short ribs for 2-3 minutes per side, until golden brown. Do not cook them all the way through at this stage; the goal is to develop a nice crust.
⏱️ 15 min - 4
Carefully transfer the seared short ribs from the skillet into the crockpot (slow cooker).
⏱️ 2 min - 5
Pour the prepared sauce mixture evenly over the short ribs in the crockpot, ensuring they are well coated.
⏱️ 2 min - 6
Cover the crockpot and cook on low heat for six hours. The short ribs should become very tender and easily pull apart with a fork when done.
⏱️ 360 min - 7
Once cooked, carefully remove the short ribs from the crockpot. Serve the tender Korean inspired short ribs over a bed of freshly cooked rice.
⏱️ 2 min - 8
Garnish each serving by topping with fresh sliced green onions. Enjoy!
⏱️ 1 min