Slow-Cooker Korean Beef Short Ribs
In Seoul, braised beef ribs appear at family celebrations and holiday tables, their soy-darkened sauce meant to be spooned over rice until every grain shines. Inspired by galbi-jjim, this slow-cooker…
Ingredients
- 4 lb bone-in beef short ribs, cut into 3-inch pieces
- 1 medium yellow onion, thinly sliced
- 5 cloves garlic cloves, finely grated or minced
- 1 tbsp fresh ginger, finely grated
- 1 small Asian pear, peeled, cored, and finely grated
- 1/2 cup soy sauce
- 3 tbsp packed light brown sugar
- 1 tbsp toasted sesame oil
- 1/2 cup water
- 3 medium carrots, cut into 2-inch chunks
- 4 stalks scallions, thinly sliced
Instructions
- Set a 6- to 7-quart slow cooker beside your work area. Pat the 4 pounds of short ribs thoroughly dry with paper towels; moisture prevents browning. Peel and slice the onion, mince the garlic, grate the ginger and Asian pear, and cut the carrots into chunky 2-inch pieces so they remain intact through the long braise.
- Heat a large heavy skillet or Dutch oven over medium-high heat for 2 minutes. Arrange the ribs in a single layer, working in batches if necessary, and sear for 2 to 3 minutes per broad side without moving them until a deep brown crust forms and the meat releases easily. Transfer the browned ribs to the slow-cooker insert; this step builds the roasted flavor that a covered cooker cannot create on its own.
- Reduce the skillet to medium heat and add the sliced onion. Cook for 3 minutes, stirring and scraping up the browned bits, until the onion begins to soften. Add the garlic and ginger and cook for 30 seconds, just until fragrant; do not let the garlic turn dark or bitter.
- Whisk the grated Asian pear, 1/2 cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, and 1/2 cup water into the skillet. Bring the mixture to a gentle simmer for 1 minute, stirring until the sugar dissolves and the liquid smells rounded and savory. Pour this sauce and the softened onion over the ribs, turning the pieces once so the exposed meat is coated.
- Cover the slow cooker and cook on LOW for 6 hours. The liquid should barely bubble around the edges, never boil aggressively; gentle heat gives the connective tissue time to melt without tightening the beef. Resist lifting the lid during this stage, because each opening releases accumulated heat and can add 15 to 20 minutes to the cooking time.
- After 6 hours, add the carrot chunks around and between the ribs, pressing them partly into the braising liquid. Cover and continue cooking on LOW for 60 to 90 minutes, until the carrots yield to a fork but are not collapsing and a skewer slides into the beef with almost no resistance.
- Check the ribs at 7 hours total. They are ready when the meat has visibly pulled back from the bones, trembles when nudged with tongs, and can be separated with a fork; if it still feels springy or clings tightly to the bone, cover and cook another 30 to 60 minutes. Slow cookers vary, so tenderness rather than the clock is the final test.
- Transfer the ribs and carrots to a warm platter with tongs, covering them loosely with foil. Skim the clear fat from the surface of the braising liquid with a spoon, or chill the liquid briefly so the fat firms and lifts away. Taste the sauce; if it seems thin, pour it into a saucepan and simmer over medium heat for 5 to 8 minutes until glossy and lightly thickened, then return it to the slow-cooker insert or spoon it directly over the meat.
- Let the ribs rest for 10 minutes before serving. This pause lets the hot meat reabsorb some of the sauce and makes it easier to remove any loose bones without shredding the beef. Scatter the sliced scallions over the ribs and carrots, keeping some aside for the plates.
- Serve each person a rib or two with carrots and plenty of the glossy braising sauce, alongside steamed white rice to catch the sweet-savory juices. For a balanced Korean-style table, add crisp kimchi or a simple cucumber salad; eat the beef with chopsticks or a fork, pulling the tender meat into the rice as you go.
Watch the Slow-Cooker Korean Beef Short Ribs cooking video
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