Name: Korean Slow Cooker Short Ribs Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Korean
Ingredients: 3 pounds beef short ribs (bone-in); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup beef broth; 1/2 cup soy sauce; 1/3 cup brown sugar; 1/4 cup honey; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1/2 teaspoon crushed red pepper flakes (optional); 2 green onions, sliced; 1 tablespoon sesame seeds (optional)

Jump to Recipe·Print Recipe

If you’re craving a dish that feels like a warm hug from the inside, this Korean Slow Cooker Short Ribs Recipe is exactly what you need. Imagine beef short ribs so tender they practically melt in your mouth, bathed in a luscious blend of sweet, savory, and mildly spicy flavors that develop slowly as they simmer all day. This recipe not only fills your kitchen with an irresistible aroma but also delivers an effortless way to enjoy a restaurant-quality meal right at home. Perfect for an easy weeknight dinner or for impressing guests without stress, these ribs are a guaranteed crowd-pleaser served over fluffy rice or creamy mashed potatoes.

Ingredients You’ll Need

A white plate holds six thick pieces of raw beef short ribs with visible layers of red meat and white fat. Surrounding the plate on a white marbled surface are small clear glass bowls containing different ingredients: light brown brown sugar, sesame seeds, red chili flakes, white baking powder, and three garlic cloves with some grated ginger. Additionally, three clear glass measuring cups hold dark soy sauce, a golden brown liquid, and a darker brown liquid. Fresh green parsley is placed beside the plate, adding a touch of color. The scene is viewed from above with soft, natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a few simple yet essential ingredients that come together to create a perfect balance of flavor and texture. Each component has a job—from the rich depth of the beef broth to the sweet notes of honey and brown sugar and the sharp burst of fresh ginger and garlic, ending with a hint of heat from red pepper flakes.

3 pounds beef short ribs (bone-in): Bone-in ribs add flavor and help keep the meat tender and juicy during slow cooking.
1 teaspoon salt: Enhances the natural flavors of the meat and seasoning.
1/2 teaspoon black pepper: Adds a subtle spicy kick that complements the sweet sauce.
1 cup beef broth: Provides a savory base that keeps the ribs moist as they cook.
1/2 cup soy sauce: Brings that unmistakable umami and salty depth unique to Korean dishes.
1/3 cup brown sugar: Adds rich sweetness and helps create a beautiful caramelized crust.
1/4 cup honey: A natural sweetener that balances the salty and savory flavors perfectly.
4 cloves garlic, minced: Garlic infuses the sauce with aromatic warmth and boldness.
1 tablespoon fresh ginger, minced: Adds a fresh, zesty brightness that lifts the dish.
1 tablespoon rice vinegar: Introduces a gentle tang that rounds out the sweetness.
1 tablespoon sesame oil: Gives a toasty, nutty undertone that’s signature in Korean cooking.
1/2 teaspoon crushed red pepper flakes (optional): Adds just the right amount of heat for those who love a little spice.
2 green onions, sliced (for garnish): Brightens the dish visually and adds fresh, oniony crunch.
1 tablespoon sesame seeds (optional): Toasted seeds bring extra texture and a subtle nutty finish.

How to Make Korean Slow Cooker Short Ribs Recipe

Step 1: Season the Short Ribs

Start by generously seasoning your beef short ribs with salt and black pepper on all sides. This simple step might seem basic, but it’s key for bringing out the meat’s natural flavors and ensuring every bite is perfectly seasoned.

Step 2: Arrange the Ribs in the Slow Cooker

Place the seasoned short ribs directly into the slow cooker. It’s best to arrange them so they’re in a single layer or slightly overlapping, allowing the sauce to surround each piece evenly.

Step 3: Prepare the Sauce

In a medium bowl, whisk together the beef broth, soy sauce, brown sugar, honey, minced garlic, minced ginger, rice vinegar, sesame oil, and crushed red pepper flakes (if using). This sauce is the heart of the dish—rich, flavorful, and perfectly balanced.

Step 4: Pour the Sauce Over the Ribs

Slowly pour the sauce mixture over the short ribs, making sure every rib is well coated. The slow cooker will transform this sauce into a luscious, sticky glaze during cooking.

Step 5: Cook Low and Slow

Cover the slow cooker and cook on LOW for 7 to 8 hours, or HIGH for 4 to 5 hours. Patience here is rewarded with fall-apart tender ribs that soak up all those incredible flavors.

Step 6: Optional Caramelization

For a restaurant-worthy finish, transfer the cooked ribs onto a baking sheet and broil them for 3 to 5 minutes until the edges caramelize and deepen in color. This step adds a wonderful layer of texture and a gorgeous appearance.

Step 7: Garnish and Serve

Sprinkle the sliced green onions and sesame seeds over the ribs just before serving. These simple garnishes bring freshness and an extra pop of flavor.

How to Serve Korean Slow Cooker Short Ribs Recipe

Korean Slow Cooker Short Ribs Recipe - Recipe Image

Garnishes

The green onions add a crisp, slightly peppery note that cuts through the richness of the ribs, while sesame seeds provide a subtle crunch and nuttiness. Together, they brighten up the dish and create beautiful contrast on the plate.

Side Dishes

This recipe shines when paired with simple, comforting sides like steamed jasmine rice or creamy mashed potatoes, which soak up the flavorful sauce perfectly. For a fresh balance, serving quick kimchi or sautéed greens on the side adds a pleasant acidity and crunch.

Creative Ways to Present

Looking to impress? Serve the Korean slow cooker short ribs on a platter with a bed of sticky rice, scatter edible flowers or microgreens over the top for a splash of color, or even pile the ribs into lettuce wraps with a drizzle of the reduced sauce for a hands-on feast everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Korean slow cooker short ribs keep beautifully in an airtight container in the refrigerator for up to four days. The flavors will deepen, making the next day’s meal just as delicious if not better.

Freezing

If you want to save some for later, freeze the ribs and sauce in a freezer-safe container or heavy-duty freezer bag for up to three months. Be sure to remove as much air as possible to preserve freshness and prevent freezer burn.

Reheating

Reheat gently in a saucepan over low heat to warm through without drying out the meat, or cover with foil and heat in the oven at 300°F until heated. Adding a splash of beef broth can help maintain juiciness during reheating.

FAQs

Can I use boneless short ribs for this recipe?

While bone-in ribs impart more flavor and tenderness, you can certainly use boneless short ribs. Just keep an eye on cooking time, as they may cook slightly faster and require a shorter slow cooker cycle.

How spicy is this Korean Slow Cooker Short Ribs Recipe?

The recipe is mildly spicy thanks to the optional crushed red pepper flakes. If you prefer a milder dish, simply leave them out. For more heat, feel free to increase the amount or add fresh chili slices.

What can I do if I don’t have a slow cooker?

You can adapt this recipe for the oven by braising the ribs covered at 300°F for about 3 hours until tender. Just be sure to check periodically and add more liquid if needed to prevent drying.

Can I make the sauce thicker?

Yes! After cooking, transfer the sauce from the slow cooker to a saucepan and simmer over medium heat until it reduces and thickens to your liking. This makes the glaze even more luscious and coats every bite beautifully.

Is this recipe gluten-free?

It absolutely can be! Simply use a gluten-free soy sauce or tamari to keep the dish gluten-free without compromising flavor. All other ingredients are naturally gluten-free.

Final Thoughts

This Korean Slow Cooker Short Ribs Recipe is one of those dishes that will quickly become a favorite in your weekly rotation. Its rich, comforting flavors combined with the ease of slow cooking make it a winning choice whether you’re feeding family or entertaining friends. I hope you enjoy the hands-off cooking and the incredible result just as much as I do. Trust me, once you try it, you’ll be making it again and again!