Slow Cooker Short Ribs (Korean Style)
These Slow Cooker Short Ribs come together quickly with little active prep time. The Korean-flavored marinade season these to perfection.
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: main dish
Cuisine: American, Korean
Keyword: beef, short ribs, slow cooker
Servings: 6 people
Calories: 454kcal
Cost: $26.95
SAUCE:
- 1 cup soy sauce
- ¾ cup water
- ¾ cup light brown sugar
- ½ cup diced yellow onion
- ¼ cup rice vinegar
- 3 Tablespoons minced garlic
- 1 Tablespoon ginger minced
- 1 Tablespoon sesame oil
- 1 Tablespoon ground black pepper
- ¼ teaspoon crushed red pepper
RIBS:
- 3 pounds Korean-style short ribs or Flanken style ribs
FOR SERVING:
- 1 Tablespoon thinly sliced green onion
- 1 teaspoon sesame seeds
MAKE SAUCE:
Add the soy sauce, water, brown sugar, onion, rice vinegar, garlic, ginger, sesame oil, black pepper, and red pepper flakes to the slow cooker and combine.
- The flanken-style ribs are a strip of beef cut across the bone from the chuck end of the short ribs. This is not the common rib, a thick slice of bone in rib. Instead, this is a thin strip of beef about 8 to 10 inches long, cut about ½ inch thick. This helps the ribs cook quickly.
- You can make the sauce and marinate the ribs in the refrigerator for 2 hours before adding everything to the slow cooker. This will add a lot of flavors, but it isn’t necessary.
Serving: 0.5pound | Calories: 454kcal | Carbohydrates: 33g | Protein: 36g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 2280mg | Potassium: 769mg | Fiber: 1g | Sugar: 28g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 5mg