Korean Short Ribs

5 from 7 votes

These bone-in Korean short ribs are sticky savory perfection! This recipe is as simple as searing your ribs and tossing them in a marinade and into the crock pot. The result is tender and flavorful meat that will have you coming back for seconds and thirds!

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: American, Korean

Keyword: Korean short ribs, short ribs recipe

Servings: people

Author: Alyssa Rivers

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

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