Korean Short Ribs (in Slow Cooker) – Somebody Feed Seb

Korean beef short ribs slow cooker recipe

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recipeA real treat awaits you with this slow cooking Korean beef rib recipe! The mouth-melting dish uses good quality beef and a bold Korean-style marinade to create a dish that has plenty of flavor, but only requires 15 minutes of hands-on time!

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The history of ribs

There is a restaurant somewhere in Brussels, Belgium, which we went to about 6 years ago. Serve ribs of everything you can eat with potatoes stuffed with spiced butter. It was about 32°C that summer day we were visiting Brussels and, in retrospect, the ribs of everything you can eat were probably a bad choice for a hot day like that. But we were just desperate to get in to hide from the heat and Seb was hungry. Little did we know that the restaurant did not have air conditioning. In addition, we have a table next to an open kitchen! Honestly, it was the hottest thing I felt in my entire life. But we had so much fun laughing about it, it’s one of the best vacation memories we have.

In this regard, I decided to make a rib dish for our wedding anniversary this year. I almost never cook beef, let alone ribs, so I knew the food would feel extremely special to rib-loving Seb. I decided to opt for Asian flavors and beef ribs. Perfectly synchronized, I also bought a new slow cooker on offer (having lived without one for 5 years).

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Korean beef ribs on a teal plate with sautéed kale, carrot salad and mashed potatoes.

The ribs

were delicious (even I thought so, although ribs are never my first choice). Bone fall, melting in the fantastic mouth! With only 15 minutes of hands-on time, I couldn’t believe how special they knew! I guess that’s the beauty of good quality beef, a slow cooker, and some good Korean flavors.

Tips and tricks for the best slow cooker Good quality short beef ribs


  • I always think that when it comes to meat, it’s better to eat less, but gethigh-quality meat.
  • Marinating Time: While good quality beef tastes great without any marinade if you want to add flavor to your meat, You should give it enough time for the flavors to infuse. We recommend marinating the meat overnight if you can.
  • Korean-style marinade: It has a pretty bold flavor full of salted soy sauce, dark brown sugar molasses flavors, and the heat of chili. Take it easy to taste like sesame, too much and you’ll dominate everything else.
<img src="" alt="Ribs in

a slow cooker.” />How

to cook short ribs without a slow cooker?

If you don’t have a slow cooker and want to make these slow-cooked beef ribs in the oven, we suggest placing them along with the marinade and water on an ovenproof dish and wrap the dish tightly with paper aluminum. Then cook for 5 hours at 140°C, checking halfway to see if you may need more water.

How to make Korean beef ribs in a slow cooker?

A slow cooker is an amazing cooking gadget to have when you don’t have much time to cook. Imagine coming home from work for a cooked dinner, having spent just 15 minutes preparing it in the morning. We believe that clay pot beef ribs are by far the easiest and most delicious food for cold winter nights.

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Day 1: Marinate ribs

In a small bowl, mix soy sauce, lemon juice, chopped garlic, brown sugar, chili flakes, and sesame oil. Stir until the sugar begins to dissolve.

Pour half of the marinade into a large bowl or box of Tupperware. Add the ribs and roll them up to cover them. Pour the remaining marinade over the ribs, cover and place in the fridge for 12 hours or overnight.

Day 2: Cook

Place the ribs in the bowl of your slow cooker and pour all the marinade from the box. Add 50ml of water and cover with lid. Turn on the slow cooker over high heat and cook for 5 hours. 3 hours after cooking, check that there is still liquid in the pot. If it is dry, add 50ml of water and continue cooking. Now you can eat your drooping ribs with your favorite sides, or see the next step.

Korean beef ribs cooking in a slow cooker.

Grill & Glaze (Optional)

Preheat the grill halfway. Lift the ribs carefully onto a baking sheet lined with aluminum foil. Place them under the grill for 5 minutes to caramelize. Check them out, as the high sugar content means they can caramelize very quickly depending on your grill.

Meanwhile, pour any remaining juices into a slow cooker into a small pot and simmer. Mix 1 teaspoon of cornmeal with 2 tablespoons of water in a small bowl. Pour the cornmeal mixture with the juices and stir. Heat for a couple of minutes until the sauce thickens. Pour the Korean icing over the caramelized ribs and enjoy!

Beef ribs on a square ceramic plate with scallions spread on top.


FAQsWhat to serve with Korean short ribs?

The answer is simple, your favorite vegetable side dishes! For us, it’s one or a couple of the following:

  • Fried tender-stemmed broccoli with garlic and lemon (Garlic broccolini)Korean-style
  • spicy carrot salad
  • Creamy mashed potatoes
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meat recipes to try


don’t eat beef often here at Somebody Feed Seb, but when we do, we make sure it’s something very special. Here are our top meat recipes below:

  • Traditional Stroganoff Crispy
  • Chilli Beef |
  • Homemade favorite

  • old Cuban clothes
  • recipe card

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