Slow Cooker Korean-Style Beef Short Rib Stew
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 ready in about 495 minutes pairs bone-in 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Korean-Style Beef Short Rib Stew take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Korean-Style Beef Short Rib Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in beef short ribs from drying out.
Can I substitute ingredients in Slow Cooker Korean-Style Beef Short Rib Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Korean-Style Beef Short Rib Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Korean-Style Beef Short Rib Stew?
Korean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
