Crockpot Korean Short Ribs
Succulent and flavorful, these Korean short ribs are cooked to perfection in a slow cooker, absorbing a savory marinade that enhances their natural richness.
Servings: 4 | Cook Time: 480 minutes
Prep Time: 20 minutes | Total Time: 500 minutes
Ingredients
- 3 pounds beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare Short Ribs: Pat the short ribs dry and place them in the slow cooker.
- Mix Marinade: In a bowl, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes.
- Combine Ingredients: Pour the marinade over the short ribs, ensuring they are well coated.
- Cook: Set the slow cooker to low and cook for 8 hours, until the ribs are tender.
- Finish and Serve: Garnish with green onions and sesame seeds before serving.
Tips
- Sear the ribs in a pan before adding to the slow cooker for extra flavor.
- Use low-sodium soy sauce to control saltiness.
- Leftovers can be stored in the fridge for up to 3 days.
Try a Different Way to Cook It
If you enjoyed this Crockpot Korean Short Ribs recipe, you might also love this Air fryer ribs recipe: Air Fryer Korean BBQ Ribs!