Slow Cooker Korean-Style Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef short ribs braised slowly in a sweet and savory Korean-inspired sauce enhanced with garlic and soy. This korean-inspired beef ready in about 435 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 450 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.

Prep: 15 min Cook: 420 min Serves 6 Korean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 6 minced garlic cloves, 1 tbsp grated ginger, 2 tsp sesame oil, 1 tbsp rice vinegar, and 1/2 tsp black pepper until sugar dissolves.
  2. Step 2: Place 3 lbs beef short ribs in a slow cooker and pour the sauce evenly over the ribs. Turn to coat all pieces thoroughly.
  3. Step 3: Cover and cook on low for 7-8 hours or on high for 4-5 hours until ribs are tender and falling off the bone.
  4. Step 4: Carefully remove ribs and transfer to a serving dish. Spoon the cooking liquid over the ribs, garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs take to make?

Total time is about 435 minutes (15 min prep + 420 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 Ribs?

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 beef short ribs from drying out.

Can I substitute ingredients in Slow Cooker Korean-Style Beef Short Ribs?

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 Ribs 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 Ribs?

Korean beef 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.

Related recipes