Crockpot Korean Short Ribs

Serves 6 · 15 min prep · 480 min cook

Ingredients

• 3.5 lb bone-in beef short ribs
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 3 tbsp gochujang
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 5 garlic cloves, minced
• 1 Asian pear or apple, grated
• 1/2 cup beef broth
• 6 green onions, divided
• 1 tbsp toasted sesame seeds
• 4 cups cooked white rice for serving
• 1 cup kimchi for serving

Instructions

1. 1Pat the short ribs dry with paper towels and trim any large excess fat caps so the sauce stays balanced rather than greasy.
2. 2In a bowl, whisk together soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, grated ginger, minced garlic, grated pear, and beef broth until the sugar dissolves and the marinade looks glossy and thick.
3. 3Place the short ribs in the crockpot in a single layer as much as possible, nestling them snugly.
4. 4Pour the marinade over the ribs, turning each piece once so every surface is coated.
5. 5Slice four green onions into 2-inch pieces and scatter them over the meat.
6. 6Cover and cook on low for 7 to 8 hours (or high for 4 to 5 hours) until the beef is fork-tender and nearly falling off the bone.
7. 7Carefully transfer the short ribs to a platter; skim excess fat from the cooking liquid if desired, then ladle some of the rich sauce over the meat.
8. 8Taste the remaining sauce and keep warm on the warm setting or reduce briefly on the stovetop if you prefer it thicker and stickier.
9. 9Slice the remaining green onions and sprinkle them plus toasted sesame seeds over the ribs.
10. 10Serve the short ribs over fluffy white rice with a side of kimchi and extra sauce for spooning.