Korean Braised Beef Short Ribs Recipe
Ingredients
- 1 medium onion
thinly sliced vertically
- 8 large cloves garlic
sliced
- 2 tablespoons minced ginger
- 2 cups beef broth
- 1/2 cup soy sauce
tamari or coconut aminos
- 1/4 cup brown sugar
or coconut sugar
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons gochujang
fermented Korean chile paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil
jor vegetable or peanut oil
- Salt and freshly ground black pepper
- 4 short ribs
2 1/2 to 3 pounds, bone in, trimmed of excess fat
- 2 tablespoons cornstarch
- 2 bunches scallions
root ends trimmed
- 2 tablespoons toasted sesame seeds
- Kimchi
- Shredded carrots
- Cooked brown rice
Directions
- 1
Combine the first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.
- 2
Heat 2 tablespoons oil in a large skillet or sauté pan over medium-high heat.
- 3
Generously season beef short ribs with salt and black pepper. Add short ribs to pan, reduce heat to medium and brown well on all sides, approximately 2-3 minutes per side.
- 4
Transfer ribs, meat side down, to slow cooker.
- 5
Cover and cook on high for 4-6 hours or until very tender.
- 6
Combine cornstarch with approximately 4 tablespoons of the cooking liquid in a small bowl and stir until smooth. Pour cornstarch mixture into slow cooker, stir to blend and cook uncovered on high for approximately 20 minutes.
- 7
Turn slow cooker off and let stand 10 minutes. (Sauce will thicken more upon standing.)
- 8
Heat remaining 1 teaspoon oil in a skillet or sauté pan over medium-high. Cook scallions, 2-3 minutes or until slightly softened and browned.
- 9
Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.
Korean Braised Beef Short Ribs Recipe
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About this Recipe
Craving that deeply satisfying, fall-off-the-bone tender beef short ribs experience? This Korean Braised Beef Short Ribs recipe delivers a perfect balance of slightly spicy and sweet flavors, making it an incredible centerpiece for any meal.
The magic of this recipe lies in its slow-braising technique, transforming humble short ribs into incredibly succulent, meltingly tender meat. It's the ultimate method for infusing every bite with the rich, aromatic Korean-inspired sauce.
Prepare for a truly comforting and flavorful dish. You'll experience short ribs so tender, they effortlessly separate from the bone with just a fork. The sauce itself is a symphony of flavors—a delightful blend of savory soy, aromatic ginger and garlic, a gentle sweetness from brown sugar, and a kick from gochujang that's perfectly balanced. The addition of sesame oil brings a nutty depth, creating a complex yet approachable taste. This dish promises a rich, savory experience that lingers long after the last bite.
Tailor this dish to your pantry or preferences with a few simple swaps. For those avoiding soy, tamari or coconut aminos work beautifully in place of soy sauce. Similarly, coconut sugar is an excellent alternative to brown sugar for a slightly different sweetness profile. When browning the short ribs, feel free to use vegetable oil or peanut oil if canola oil isn't on hand.
These incredible Korean Braised Beef Short Ribs are perfect for a special family dinner or a cozy weekend gathering. Serve them generously over cooked brown rice and garnish with fresh, thinly sliced scallions and a sprinkle of toasted sesame seeds. Don't forget to offer a side of vibrant kimchi and crisp shredded carrots to complete the authentic experience.