Korean Braised Beef Short Ribs Recipe
Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!
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.