Crockpot Korean Short Ribs
Crockpot Korean Short Ribs
Ingredients
For the Korean Short Ribs
- 3 pounds beef short ribs, flanken cut or English cut
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 yellow onion, large, thinly sliced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch pieces (optional)
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Place the beef short ribs directly into the bottom of a large crockpot, arranging them in a single layer if possible.
⏱️ 5 min
- 2
Pour the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and black pepper over the short ribs. Add the beef broth.
⏱️ 5 min
- 3
Layer the thinly sliced yellow onion over the ribs and sauce. Distribute the 1-inch pieces of carrots throughout the pot. If using, add the 1-inch pieces of potatoes on top.
⏱️ 5 min
- 4
Secure the lid on the crockpot. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the short ribs are fork-tender and easily pull apart.
⏱️ 360 min
- 5
Once cooked, carefully transfer the Korean short ribs and vegetables to serving plates. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately, perhaps over white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Korean Short Ribs
For the Korean Short Ribs
- 3 pounds beef short ribs, flanken cut or English cut
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 4 garlic, cloves, minced
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 yellow onion, large, thinly sliced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 potatoes, peeled and cut into 1-inch pieces (optional)
For Garnish
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds, as needed
Instructions
- 1
Place the beef short ribs directly into the bottom of a large crockpot, arranging them in a single layer if possible.
⏱️ 5 min - 2
Pour the soy sauce, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, and black pepper over the short ribs. Add the beef broth.
⏱️ 5 min - 3
Layer the thinly sliced yellow onion over the ribs and sauce. Distribute the 1-inch pieces of carrots throughout the pot. If using, add the 1-inch pieces of potatoes on top.
⏱️ 5 min - 4
Secure the lid on the crockpot. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the short ribs are fork-tender and easily pull apart.
⏱️ 360 min - 5
Once cooked, carefully transfer the Korean short ribs and vegetables to serving plates. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately, perhaps over white rice.
⏱️ 5 min