Slow Cooker Korean-Style Beef Short Rib Stew

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender, fall-off-the-bone beef short ribs simmered in a savory soy and garlic broth with earthy mushrooms and sweet carrots. This Korean-inspired slow-cooker recipe, ready in about 495 minutes, pairs beef short ribs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in beef short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 6 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 3 cups beef broth
• 8 oz, sliced shiitake mushrooms
• 3 medium, cut into 2-inch pieces carrots
• 2 stalks, sliced for garnish green onions
• 1 tbsp sesame oil
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 3 lbs bone-in beef short ribs in the slow cooker. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 6 minced garlic cloves, 1 tbsp grated fresh ginger, 3 cups beef broth, 1 tbsp sesame oil, and 1/2 tsp black pepper.
2. Step 2: Pour the sauce mixture over the short ribs. Add 8 oz sliced shiitake mushrooms and 3 medium carrots cut into 2-inch pieces evenly around the ribs.
3. Step 3: Cover and cook on low for 8 hours until the beef is tender and falls off the bone. Before serving, garnish with 2 sliced green onions.