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Slow Cooker Korean Beef Short Ribs served on a plate

Slow Cooker Korean Beef Short Ribs

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Slow Cooker Korean Beef Short Ribs deliver tender, fall-off-the-bone meat glazed with a savory-sweet sauce made from soy sauce, brown sugar, and aromatics. Searing the ribs before slow cooking locks in flavor and creates a caramelized crust. The slow cooker works low and slow for 7-8 hours, making this dish perfect for easy weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 5 servings
Course: Dinner, Main Dish
Cuisine: Asian-Inspired, Korean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef short ribs bone-in, well-marbled
  • 1 cup soy sauce
  • ½ cup brown sugar packed, can use dark or light brown
  • 4 cloves garlic minced fresh
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon gochujang optional, for spice
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon sesame oil to drizzle at end
  • 2 tablespoons green onions sliced, for garnish

Equipment

  • Large skillet For searing ribs before slow cooking
  • Slow cooker For slow cooking ribs low and slow
  • Skillet For reducing sauce after slow cooking

Method
 

  1. Heat a large skillet over medium-high heat for 3 minutes. Pat ribs dry with paper towels and season with black pepper. Sear ribs in the hot skillet for 2-3 minutes per side until browned and caramelized. Work in batches if the pan is crowded.
    3 pounds beef short ribs, 1 teaspoon black pepper
  2. In the slow cooker, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and gochujang if using until the sugar dissolves.
    1 cup soy sauce, ½ cup brown sugar, 4 cloves garlic, 1 tablespoon fresh ginger, 1 tablespoon gochujang
  3. Add the seared ribs to the slow cooker and turn them to coat in the sauce. Cover and slow cook on low for 7-8 hours until the meat pulls easily from the bone but is not falling apart.
    3 pounds beef short ribs
  4. Carefully transfer the ribs to a plate. Pour the leftover sauce into a skillet and simmer over medium heat for 5-7 minutes until thick and glossy. Skim off any excess fat if needed.
  5. Return the ribs to the thickened sauce and turn to coat well. Drizzle sesame oil over the ribs and garnish with sliced green onions. Optionally, broil ribs for 2-3 minutes about 6 inches from the heat to caramelize edges before serving.
    1 teaspoon sesame oil, 2 tablespoons green onions

Notes

  • Do not skip searing the ribs; it creates a caramelized crust that prevents bland gray meat after slow cooking.
  • Use just enough liquid to barely cover the ribs to avoid a watery sauce—reduce sauce after cooking for concentration.
  • Well-marbled ribs render fat slowly, keeping meat tender and enriching the sauce.

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