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These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a sauce and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!
I am a sucker for a simple crock pot meat dish. Sometimes it can be intimidating to cook something over the grill or stove. You don’t want to mess it up or dry it out. I have full confidence in my crock pot, and love that I can develop delicious flavors with little effort. If you love your crock pot too, you’ve got to try these easy Crock Pot Pork Chops, this Crock Pot Tuscan Chicken, and this Slow Cooker Beef Brisket.
Crock Pot Korean Short Ribs
This Korean short rib recipe is absolutely dreamy! I served this for a friend lunch the other day and every single person left with the recipe and one of them has made it again already! I promise once you try this recipe you will be thinking about making it again too! These short ribs are fall-off the bone goodness with a sticky sweet and savory sauce that can’t be beat. Serve it with some instant pot white rice and stir fry veggies, or even on top of garlic sesame noodles! So let’s talk about this recipe.
There is really nothing to it, because you are using your slow cooker for this one! The slow cooker makes it so easy to get tender and juicy meat with tons of flavor. The sauce is the key to this recipe. It’s full of all of your favorite Asian flavors that combine into the ultimate bbq-like sauce. Below I share some suggestions for ingredient substitutions if you need them. I love this recipe because it’s simple and delicious!
Ingredients
All you need is short ribs and potatoes and carrots. The rest of the ingredients are for the sauce! If you wanted to take a huge short cut you could use your favorite Asian bbq sauce instead, but I don’t think anything tastes as good as this homemade blend. Another ingredient I often add to my Korean short ribs is ginger! Add as much fresh ginger as you like to this sauce. You can find the measurements below in the recipe card.
- Short Ribs: I talk about what kind you will want to purchase below in the recipe box.
- Baby Potatoes: You could also use another variety of potato and cut them up into small pieces.
- Carrots: This adds a lot of flavor to the sauce and extra nutrients.
- Sesame Seeds: For flavor on top of the ribs.
Sauce
- White Onion: They are sweet and savory and add a ton of flavor to the sauce.
- Garlic: A must in this recipe. Fresh garlic cloves minced.
- Sweet Red Apple: Cored, peeled, and sliced. You could use an Asian pear instead.
- Beef Stock: Beef broth is preferred, but you could use vegetable stock instead.
- Soy Sauce: This just wouldn’t be the same without soy sauce! Salt and super umami, it brings this sauce to life.
- Black Vinegar: I love the depth black vinegar add, but you could add rice vinegar or mirin instead. I talk about how to add mirin into this recipe below in the tip box.
- Brown Sugar: This helps to balance out all of the salty and savory flavors, and adds a depth of flavor from the molasses.
- Sesame Oil: It’s a strong nutty flavor that you will want in this sauce.
- Paprika: It’s actually fruity and slightly sweet with a rich color and goes perfectly in this sauce.
- Chili Flakes: To add a little heat. Feel free to add more, or additional hot sauce if you like your Korean short ribs spicy.
- Black Pepper: Freshly cracked black pepper for added warmth.
- Cornstarch: To thicken the sauce.
Korean Short Rib Recipe
This Korean short rib recipe is as simple as it gets! You will want to start it in the morning so that it’s all ready for dinner. Your beef short ribs will need about 8 hours in the slow cooker on low. They will be so soft and flavorful! These aren’t technically Korean BBQ short ribs because you won’t do anything on the grill, but the taste is just as good or better! If you have tried Korean short ribs at a restaurant, then you are going to love making them at home. I love my homemade version even better because I can choose the quality of the ingredients!
- Sear Short Ribs: Heat a large skillet over medium high heat and then sear your short ribs on all sides, for just a minute on each side. Then add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
- Make Sauce and Cook in Crock Pot: In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and then stir to mix. Pour the sauce over your short ribs and vegetables. Then turn your crockpot to low and cover, allow everything to cook for 8 hours.
- Add Corn Starch: Once the 8 hours is up, then remove the meat and vegetables from the crockpot. Skim as much of the fatty oil off the top of the sauce as you can, and then add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
- Add Meat and Veggies Back In: Then add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
- Enjoy: Serve fresh, sprinkled with sesame seeds and sliced green onions.
Tips for Making Korean Short Ribs
There are so many ways to make Korean short ribs, you don’t have to stick to my written recipe! You can absolutely make this dish however you like, and here are some tips for making this recipe your own.
- Type of Ribs: You will see two types of cuts at the grocery store, English cut and flanken cut. The English cut ribs are the ones you want to purchase for this recipe. They are already cut up into individual ribs and will make it so much easier for you to throw into your slow cooker and eat.
- Using Pear Instead of Apple: It is pretty traditional to use an Asian pear in your sauce. You can substitute the apple for pear, or use both if you are in the mood! The fruit adds extra sugar and flavor to the sauce, and you really can’t have too much.
- Adding Mirin: I don’t usually have Mirin in my pantry, so I didn’t add any to this recipe. It’s a traditional ingredient in this recipe. Mirin is a type of Asian cooking wine that adds a depth of flavor you won’t believe. Feel free to add 1 or 2 tablespoons of Mirin to this recipe.
Storing Leftovers
These Korean short ribs make absolutely amazing leftovers! They are so so good the next day and reheat easily in the microwave. Here is how to store leftovers.
- In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Asian Inspired Recipes
If you are looking for some more yummy inspiration, then I’ve got the recipes for you! I love making simple and flavorful food at home, and these recipes are quick, easy, and so delicious. You’ll want to try them all!
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Korean Short Ribs
Ingredients
- 3 pounds short ribs bone in
- 18 ounces baby potatoes
- 2 cups carrots peeled and cut into bite size chunks
- 2 tablespoons Sesame seeds
Sauce
- ½ white onion chopped
- 2 cloves garlic minced
- 1 sweet red apple peeled cored and finely chopped
- ½ cup beef stock
- ⅓ cup soy sauce
- ⅓ cup black vinegar
- ⅓ cup brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- 1 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch
Instructions
- Heat a large skillet over medium high heat and sear your short ribs on all sides, for just a minute on each side. Add your short ribs, potatoes, carrots, and sesame seeds to a crockpot.
- In a medium bowl, combine all your ingredients for the sauce, except the cornstarch, and stir to mix. Pour the sauce over your short ribs and vegetables. Turn your crockpot to low and cover, allow everything to cook for 8 hours.
- Once the 8 hours is up, remove the meat and vegetables from the crockpot, Skim as much of the fatty oil off the top of the sauce as you can, and add the cornstarch to the liquid and whisk to incorporate evenly. You can trim some fat off the meat at this point as well.
- Add the meat and vegetables back to the crockpot and allow it to cook for another 30 minutes. Just to thicken the sauce.
- Serve fresh, sprinkled with sesame seeds and sliced green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m a short rib fanatic. I noticed there were never any potatoes or vegetables in the picture. First time made with the potatoes the sauce wasn’t as thick. But still loved the taste of the Asian twist to them. Next two times made without potatoes and they were awesome. Will end up being one of my go to recipes. To me that is the measure of a great recipe if you keep making it.
Delicious – Thank You!
Can someone tell me how long and what temperature to cook in the oven in a Dutch oven? I have the time just don’t know the temp and how ong
You can cook this for 2 1/2-3 hours in the oven at 350 degrees Fahrenheit. Use the Dutch oven to sear the short ribs and make the sauce.
I have made these ribs twice and found to be the best I ever made. I only slightly modified the recipe because I didn’t have black vinegar nor sesame oil. I used about 1/6 cup of rice vinegar and 1/6 cup of worchestershire sauce. I put about 2 tablespoons of beef tallow in there too. Was hoping to have leftovers, but my son devoured them.
Amazing dish. Everybody at the holiday dinner raved about them.
This is so delicious and flavorful! I’ve made it several times. I double the sauce ingredients so there’s extra sauce to serve with mashed potatoes. If I’m short on time, I make in a Dutch oven and put in the oven at 325 for 4 hours. Thank you for this recipe!
Super delicious! Easy to follow recipe, most of the ingredients I already had in the house. It was a hit with us both. I made the smallest level, not the 2x or 3x. I’ll keep this recipe in my rotation!
I made this recipe with 4lb of ribs and proportionate increase in sauce components. It was REALLY good. I had access to everything mentioned. The final product really didnt taste asian or korean for the most part. In fact, had I added a bottle of Guiness stout it would have been a dead ringer for an irish beef stew…which is richer and, imo, better, and is less work than this, with more accessable ingredients. We all enjoyed it though. Just too much work with the short ribs when you have to trim a double fistfull of tallow and still having to ladle off a layer of fat vs just using and trimming beef chuck. Maybe I just had bad cuts, but i would suggest chuck roast as an easier alternative.
On a scale of 1-being spicy, but not hot, to 10-being lip-burning suicide sauce. What would you say about your Szechuan beef recipe? I like a nice hot sauce but I want to enjoy the taste of the product and not have to kick myself for trying it.
Hmm, probably like a 2 or 3. It has a nice kick but I made sure the recipe is something everyone can enjoy without their mouth burning!
Ribs did not have that sticky sweet coating at all. I followed recipe precisely. It tasted more like a crockpot roast than sticky ribs. I’ll pass on this one.
I have not made yet. You talked about adding mirin to the recipe and the amount you would add, do you add this in place of the black vinegar or add both?
Hi Kassie! I would add it in addition to the black vinegar.
Are these ribs beef or pork?
I used beef!
Did you submerge meat in sauce? I’ve read alot of recipes in the crockpot needed to be submerged.
You just need to pour the sauce over the meat and that will be enough.
Came out with Soo much flavor will be making this
again
How much ginger do you use, you say to use it but it’s not on your ingredients lust
1 teaspoon of ground ginger or 2 teaspoons freshly grated ginger.