These Korean Short Ribs made in a slow cooker are the most flavorful and tender ribs. With just a few ingredients, they're simple to make.
I recently ran into a friend at the grocery store and inevitably our conversation was centered on recipes. Like many home cooks, she lamented of being bored from preparing the same few dinners for her family.
Whether it was tacos on Tuesdays or pizza on Fridays, she was looking to jazz up her family's weekly at-home dining options. And with her busy schedule, my friend was in search of easy, tasty and something a little out of the ordinary to serve her family for dinner. I suggested she dust off her slow cooker and try my recipe for Slow Cooker Korean Barbecue Short Ribs.
Slow cookers are a magical appliance. A bonus of many slow cooker recipes is the ease of preparation. They instruct you to load the ingredients into the ceramic crock and set the timer. After simmering all day, a delicious dinner is waiting with little work on your part.
If your mornings are rushed, save some time by prepping the ingredients and storing them in the refrigerator overnight. Just before heading out the door, add them to the slow cooker, set the timer, and head on your way.
Make sure to only fill the slow cooker about half way full. The tightly sealed lid does not allow the moisture to evaporate. Filling the crock halfway helps to avoid leaks and ensure even cooking.
Don't worry that you won't be home as soon as the cooking time is complete. Many slow cookers have a "Keep Warm" setting that will keep food warm and ready to serve for up to 3 to 4 additional hours.
With the long, slow cooking time, the ideal cuts of meat to use are the ones with have a certain protein or connective tissue called collagen. These well-marbled pieces of meat benefit from the moist, low and slow heat used with a slow cooker. The collagen and fat break down during the long cooking or braising time making the meat velvety and intensely rich in flavor.
The best cuts to use are beef chuck or shoulder cuts including blade roasts, short ribs, and pot roasts. Also beef briskets, shanks, and oxtails are ideal cuts of meat to use.
Bone-in chicken thighs and legs, and pork shoulders and rib roasts are great choices for a slow cooker too. Meats still on the bone are my first choice as the bones add richness to the entrée.
This hearty entrée is best served with simple side dishes. Steamed white rice and broiled crispy garlic broccoli are perfect compliments to the comforting dinner. If you're feeling a little adventurous, make a batch of my pork potstickers to serve along side.
The benefit of a slow cooker is that it is designed to cook on its own. Don't keep lifting the lid and peeking to see how your dinner is progressing. Each time the lid is off, heat escapes and the cooking time will take longer. Hands off! Let the slow cooker make dinner for your family.
Recipe
Slow Cooker Korean Barbecue Short Ribs
Equipment
- slow cooker
Ingredients
- 8 beef bone-in short ribs about 3 - 3 ½ pounds
- 1 cup reduced sodium soy sauce
- 1 cup brown sugar
- 6 ¼ inch slices of unpeeled ginger root
- 6 whole garlic cloves
- 6 jalapeno peppers whole
- 4 cups cooked rice
- 4 cups steamed broccoli snap peas or string beans
Instructions
- Place short ribs in the slow cooker. Add soy sauce, brown sugar, ginger root slices, garlic cloves, and jalapeno peppers. Set to low and cook for 6 hours. If possible, flip the ribs over after 3 hours and baste with the sauce.
- After the cooking time, remove the ribs from the slow cooker. Skim off any fat from the sauce and discard. Serve with rice and vegetables and drizzle with the sauce.
Did you make the recipe? Leave a comment.