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Slow Cooker Korean Short Ribs

Slow cooker Korean beef short ribs recipe. Complete your dinner preparation effortlessly in your slow cooker. These Korean short ribs are packed with delicious and savory flavor and the meat is fork tender falling off the bone. 

Korean short ribs served with baby potatoes and carrots over white rice

Today I’m back with a super flavorful, no fuss, slow cooker beef short ribs recipe. These ribs are cooked in a slow cooker long & slow for 8 hours and are bone fall off tender. It almost melts in your mouth like butter. 🙂

This is a spin off dish from my traditional  galbijjim recipe. I also have a variation of this recipe cooked in an Instant Pot as well. Based on your preferred cooking tools and completion time, you can choose the method you prefer to go with.

I love the flavor of Korean braised beef ribs. Its sweet, salty, meaty and savory flavor is seriously hard to resist. Browning the ribs over a skillet really enhances the savory and rich flavor too. So don’t skip it if you can do that.

Another reason I really like this dish is because of its side dishes (i.e. baby potatoes and carrots). You don’t need to prepare them separately and they are cooked with the ribs and the sauce from the beginning, so they are just as flavorful too. And super convenient! It really makes a great “one pot meal”. 

Anyway, hope you give this a try soon! It’s simply marvelous. 

Slow Cooked Beef Short Ribs with Baby Potatoes and Carrots

INGREDIENTS FOR SLOW COOKER KOREAN SHORT RIBS (SERVES 4 – 6)

MAIN

  • 1.5 kg / 3.3 pounds bone-in beef short ribs
  • 500 g / 18 ounces baby potatoes, rinsed
  • 300 g / 11 ounces carrots, peeled & cut in medium size chunks
  • (optional) green onions, thinly sliced
  • (optional) toasted sesame seeds

SAUCE

  • 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 1/2 cups beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/4 cup brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns

THICKENER

  • 2 Tbsp corn starch (or potato starch)
  • 2 Tbsp water

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KOREAN SHORT RIBS IN SLOW COOKER

1. Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.

Collage image - short ribs in a bowl of water and on top of kitchen paper

2. Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish. 

Browning short ribs over skillet

3. Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)

Korean short ribs covered with galbi sauce in a crockpot

4. 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.

Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it’s less work and less clean up afterwards.)

(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don’t normally separate fat in the first serving, but if I’m eating it as a leftover, I remove the solidified fat as it’s quite convenient to remove.

5. Serve over rice. Garnish with green onions and/or toasted sesame seeds.

Korean short ribs cooked in slow cooker

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Korean short ribs cooked in slow cooker

Slow Cooker Korean Short Ribs

Try this super flavorful slow cooker Korean beef short ribs. These ribs are cooked in a slow cooker long and slow for 8 hours and are bone fall off tender!
5 from 6 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Keyword: slow cooker galbi jjim, slow cooker korean short ribs
Prep Time: 25 minutes
Cook Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6
Calories: 199kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 1.5 kg bone-in beef short ribs (3.3 pounds)
  • 500 g baby potatoes (18 ounces), rinsed
  • 300 g carrots (11 ounces), peeled & cut in medium size chunks
  • green onions (optional), thinly sliced
  • toasted sesame seeds (optional)

SAUCE

  • 1 red apple or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 1/2 cup beef stock
  • 1/2 cup soy sauce , regular (kikkoman)
  • 1/4 cup brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns

THICKENER

  • 2 Tbsp corn starch  (or potato starch)
  • 2 Tbsp water

Instructions

  • Rinse the bone-in short ribs under cold water, mainly around the bone area to remove any bone fragments. (If you have some time, you can soak in cold water for 10 mins while changing water a few times.) Gently pat down the ribs with some kitchen papers.
  • Pre heat a large skillet over medium high heat and place the ribs. Brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish. 
  • Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for 8 hours on low heat. (You could cook for 5 hours on high heat if you’re short on time, but I find that it results in less flavorful and less tender meat.)
  • 30 mins prior to the end of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and pour it into the slow cooker. Turn the heat to high and simmer for the remaining time.
    Alternatively, you can take out most of the sauce from the slow cooker after 8 hours of cooking. Then simmer the sauce over the stove on high heat, stirring, until it thickens. You may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as it’s less work and less clean up afterwards.)
    (Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don’t normally separate fat in the first serving, but if I’m eating it as a leftover, I remove the solidified fat as it’s quite convenient to remove.
  • Serve over rice. Garnish with green onions and/or toasted sesame seeds.

Nutrition Info (per serving)

Calories: 199kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1163mg | Potassium: 647mg | Fiber: 4g | Sugar: 22g | Vitamin A: 8369IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: March 6, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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21 thoughts on “Slow Cooker Korean Short Ribs”

  1. Hi Sue, I don’t have a slow cooker. Do u think i can cook this in a cast iron pot on the stove?
    Thanks in advance
    Pam 🇲🇾 (From Malaysia)

    Reply
  2. Hi, is this recipe sweet and savory? Could I omit the sugar and honey to just make it savory? I’m looking forward to make some ribs without a sweet flavor (or at least not soo sweet). Thank you in advanced!

    Reply
    • This is a savory dish. I didn’t think it was too sweet, but you could say it differently as taste sense is subjective. You could possibly cut down the sugar amount, but I wouldn’t recommend omitting it completely. Hope you enjoy! 🙂

      Reply
    • Hi Tina, If that’s all you have, yes you can use it. Rule of thumb is 1 Tbsp corn starch for 2 Tbsp flour. Hope it works out well. 🙂

      Reply
  3. I made the Slow Cooker Korean Short Ribs!
    I followed the recipe exactly and set the slow cooker for 8 hours. The whole house smelled like my favorite Korean Restaurant in El Paso Tx.
    When the cooker shut off, I removed all the vegetables to a covered container.
    Next, I removed all the ribs using a slotted spoon.
    Finally, I poured all the juices/sauce into a large container. Everything was placed in the refrigerator over night. Next morning I put all the meat & vegetables back in the cooker. The fat had floated up so it was easily removed and the sauce was thickened and add back in to the meat and veggies. Let it all heat up again and we at it for lunch with Korean white rice, Korean pickled cucumber and kimchi. YUM

    Reply
      • Is it possible for me to use short ribs that are cut crosswise, as is used in traditional galbi bbq? Would I need to modify the cook time at all?

        Reply
        • Do you mean similar to LA galbi? I think the recipe should work, but I can’t tell you how to adjust the cooking time without testing it myself.

          Reply
  4. Hello Sue,
    Thank you for your wonderful recipes. Best wishes and thank you for all the wonderful recipes. You are making me famous at home.

    Reply

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