Slow Cooker Korean-Style Beef Short Ribs with Soy-Garlic Glaze

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

Tender beef short ribs slow-cooked in a savory soy-garlic sauce with ginger and sesame, perfect for a comforting Korean-inspired meal. 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 480 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 420 min Serves 6 Korean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a slow cooker, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 4 minced garlic cloves, 2 tbsp grated fresh ginger, 1 tbsp sesame oil, 2 tbsp rice vinegar, and 1/2 cup water. Whisk until sugar dissolves.
  2. Step 2: Add 3 lbs bone-in beef short ribs to the slow cooker, turning to coat all sides with the sauce.
  3. Step 3: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are tender and falling off the bone.
  4. Step 4: Remove ribs carefully and place on a serving platter. Pour sauce into a saucepan and simmer over medium heat for 10 minutes until slightly thickened.
  5. Step 5: Spoon the thickened sauce over ribs, garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds, and serve with steamed rice or vegetables.

Frequently asked questions

How long does Slow Cooker Korean-Style Beef Short Ribs with Soy-Garlic Glaze 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 Soy-Garlic Glaze?

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 Soy-Garlic Glaze?

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 Soy-Garlic Glaze 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 Soy-Garlic Glaze 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.

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