Slow Cooker Korean Short Ribs
Ingredients
- ▢ 5 pounds bone-in English-style beef short ribs
- ▢ Diamond Crystal kosher salt
- ▢ Freshly ground pepper
- ▢ 1 medium Asian pear
pear, or Fuji apple peeled, cored, and chopped coarsely
- ▢ 6 garlic cloves peeled and roughly chopped
- ▢ 3 scallions roughly chopped
- ▢ 1 piece fresh ginger about the size of your thumb
peeled and coarsely chopped
- ▢ ½ cup coconut aminos
- ▢ 1 tablespoon rice vinegar coconut vinegar
or white balsamic vinegar
- ▢ 2 teaspoons Red Boat fish sauce
- ▢ 1 cup bone broth or chicken broth
- ▢ ¼ cup fresh cilantro coarsely chopped
optional garnish
Directions
- 1
Heat your broiler with the rack 6 inches from the heating element.
- 2
Sprinkle the ribs liberally on all sides with salt and pepper. Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff.
- 3
Place the ribs, bone-side up, in a single layer on a foil-lined rimmed baking sheet.
- 4
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes or until nicely browned.
- 5
Place the ribs in a single layer in the slow cooker. Lay them on their side to fit them all in the pot.
- 6
Time to make the sauce! Toss the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce in a blender. Blitz until smooth.
- 7
Pour the sauce evenly over the ribs and add the broth to the pot.
- 8
Cover with the lid, set the slow cooker on low for 9 to 11 hours or on high for 5 to 6 hours. The ribs are done when they are fork tender and nearly fall off the bone.
- 9
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
- 10
Let the braising liquid settle for 5 minutes and then pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Pour a cup of sauce over the ribs.
- 11
Sprinkle on the chopped cilantro, if desired, and serve the remaining sauce on the side.
- 12
Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.
Slow Cooker Korean Short Ribs
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Based on 45 ratings
Rating Breakdown
About this Recipe
Craving deeply flavorful, fall-off-the-bone short ribs without the fuss? These Slow Cooker Korean Short Ribs deliver incredible taste with minimal effort, making them perfect for a busy weeknight or a special occasion. This naturally Whole30-friendly dish makes healthy eating both delicious and convenient.
This recipe truly lives up to its "dump-it-in-and-forget-about-it" promise. The magic happens over several hours as humble ingredients transform tough short ribs into fork-tender perfection, all while you go about your day. The combination of sweet Asian pear, pungent ginger, savory coconut aminos, and umami-rich fish sauce creates an irresistible depth of flavor that sets this recipe apart.
Prepare for an aroma that will fill your home with anticipation. These short ribs emerge from the slow cooker incredibly tender, practically melting in your mouth with each bite. The sauce is rich, savory, and subtly sweet, coating the meat beautifully. This dish offers a satisfying meal experience that feels both comforting and exotic, proving that healthy eating can be incredibly delicious and easy to achieve.
While this recipe is fantastic as written, you have a few options to tailor it to your pantry. If an Asian pear isn't available, a Fuji apple or a regular pear makes a good substitute, lending similar sweetness to balance the savory notes. For the vinegar, you can easily swap coconut vinegar or white balsamic vinegar for rice vinegar, depending on what you have on hand. Similarly, chicken broth works just as well if you don't have bone broth.
These tender Korean short ribs are a showstopper, ideal for a hearty family dinner or impressing guests with minimal stress. Serve them simply with steamed white rice or cauliflower rice for a Whole30 meal, and a sprinkle of fresh cilantro adds a bright, herbaceous finish.