Slow Cooker Korean-Style Beef Short Ribs with Scallion-Garlic Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs braised low and slow in a savory-sweet Korean marinade, finished with a bright scallion and garlic sauce for an irresistible dinner. This korean-inspired beef (gluten free option) 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 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 520 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 3 lbs beef short ribs in a slow cooker and pour the marinade over them. Add 1 cup water, cover, and cook on low for 7 hours until ribs are fork-tender.
  3. Step 3: Meanwhile, mix 2 minced garlic cloves with 4 finely chopped scallions for the sauce.
  4. Step 4: When ribs are done, transfer to a serving dish and drizzle with the scallion-garlic sauce. Sprinkle 1 tbsp toasted sesame seeds on top before serving with steamed rice or kimchi.

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs with Scallion-Garlic Sauce 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 with Scallion-Garlic Sauce?

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 with Scallion-Garlic Sauce?

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 with Scallion-Garlic Sauce 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.

Is Slow Cooker Korean-Style Beef Short Ribs with Scallion-Garlic Sauce gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes