Slow Cooker Korean Short Ribs {Gluten-free}

I really hope I can convince you to drop everything and make these Slow Cooker Short Ribs.

I mean, just look at these picture-perfect ribs. They are fall-off-the-bone tender, sticky, meaty and pack a flavourful punch. Plus add in some Korean Flavours and everything about these feels right.

Guys, I must tell you that these Korean Beef Short Ribs are about fun and about quick food. The 5 mins kinda prep food that frees you (and I ) up to make fun plans with friends, skip the takeout and make a much healthier version ourselves, knock up elegant suppers for friends with no effort and meal prep for the week ahead.

Can I wax lyrical about how easy these Asian Short Ribs are to make? All you need are your ingredients, a bowl, a slow cooker and some willing and you are good to go. Yeap, seriously embarrassingly easy to make. Korean Beef Ribs for the win………

Slow  Cooker Korean Beef Short Ribs Tools

So are you ready for the best beef short ribs recipe, then grab all the ingredients so I can show you…..

How to Make Slow Cooker Short Ribs

Ok proof about how simple this is to make…

1. Mix together the beef stock, soy sauce, broad bean paste, brown sugar, sesame oil, garlic and ginger and set aside.
2. Add the beef ribs into the slow cooker insert and pour the Korean Sauce over the ribs.
3. Cover the slow cooker and cook on high for 3-4 hr or 7-8 on low.

BOOM….

But there is this extra little step. Not needed but it adds a little extra something. Thickening the sauce makes it even more sticky and finger-licking good. You can do this in two ways

1)    Pour the leftover sauce into a saucepan and boil vigorously on your stove top till it halves in volume and becomes thicker.

2)    Mix a tbsp of cornflour into a paste and add into the slow cooker (in the last 30 mins of cooking) and cook on high till thickened.

Then serve that sauce over the Slow Cooker Short Ribs, this, that and everything.

Finger licking good…..

Korean Beef Short Ribs Tips

• You can get hold of broad bean post in ethnic stores or order from an online store like Amazon.
• Feel free to add in a dollop of Korean red pepper knows as Gochujang.
• You can grill the ribs after cooking if you prefer but I think they are perfect as is.

BBQ Beef Short Ribs

You can make these as BBQ beef short ribs if you prefer. Use BBQ sauce instead of broad bean paste and skip the sesame oil.

How To Cook Beef Short Ribs In The Oven.

Don’t have a slow cooker? Have no fear. You can cook these beef short ribs directly in your oven.

1. Preheat oven to fan-assisted 160C / 180C / 350F / gas 4.
2. Make the Korean Sauce and set aside.
3. Heat a 1 tbsp of oil in a Dutch oven and sear the ribs in batches.
4. Then switch off the heat and return all the ribs back to the pan and pour one the marinade.
5. Cover the Dutch oven and place in the preheated oven and bake for 2.5-3 hours until fall of the bone tender.

What To Serve With Beef Short Ribs (Meal Prep)

A tip here is to actually get a huge batch of ribs, make the marinade and portion them into Ziploc bags and freeze. Then you have ribs whenever you need to simply thaw and cook.

Now on to serving ideas, which are literally like serve with EVERYTHING.

• Cauliflower Rice.
• Easy Peasy Rice.
• Cauliflower Mash.
• Fluffy Mashed Potatoes.
• Creamy Polenta.
• Shredded in tortillas.
• Salad.
• Noodles.

And a little bit more about beef short ribs…..

What Are Beef Short Ribs?

Great question. Short ribs are beef ribs, usually cut short (about six or eight inches long, though you can ask your butcher to cut them shorter for you if you want. They come with a good mixture of lean meat and fat, meaning they are perfect for slow cooking and barbecuing.

How To Freeze Beef Short Ribs

• Let the ribs cool down completely, then wrap in plastic or aluminum foil and transfer into these very handy Ziploc freezer bags.
• Squeeze out all the extra air and seal the bags.
• Label the bags and then lay them flat in the freezer.
• Store the ribs in the freezer for up to 3 months.

How To Thaw Beef Short Ribs

Simply remove the beef ribs from the freezer the night before they are needed and let them thaw completely in the fridge.

How To Reheat Beef Short Ribs

• You can reheat for a minute or two in the microwave. However, you will not retain the moisture in the meat.
• Best it to set the preheat the oven to 225F.
• Place the beef short ribs in an oven ready container and add some of the beef cooking liquid. If you don’t have any add some beef stock.
• Cover the beef ribs with some foil and bake till the internal temperature of the meat reaches 165F.

How To Cook Beef Short Ribs Fast?

You can cook Beef Short Ribs very fast, but for that you will need to use an electric pressure cooker. Find a great recipe here.

More Crockpot Recipes

Crockpot Spaghetti Casserole.

Thank you for reading my Asian Crockpot Short Ribs recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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5 from 1 vote

Slow Cooker Short Ribs

Slow Cooker Short Ribs are deliciously fall-off-the-bone tender and take less than 5 mins of prep work.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Main

Cuisine: American, Western

Keyword: asian short ribs, korean beef short ribs, slow cooker beef ribs

Servings: 4

Calories: 465kcal

Author: Bintu Hardy | Recipes From A Pantry

Ingredients

• 4 tbsp beef stock
• 2 tbsp tamari soy sauce or regular soy sauce if not gluten-free
• 1.5 tbsp broad bean paste
• 1 tbsp soft dark brown sugar
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 3 lb (1.35kg) beef short ribs cut into thirds
• Garnishes - eg toasted sesame seeds chopped chives, chilli flakes etc.

Instructions

• Mix together the beef stock, soy sauce, broad bean paste, brown sugar, sesame oil, garlic and ginger and set aside.
• Add the beef ribs into the slow cooker insert and pour the Asian sauce over the ribs.
• Cover the slow cooker and cook on high for 3-4 hr or 7-8 on low.
• Serve with garnishes to your taste.

Nutrition

Calories: 465kcal | Carbohydrates: 5g | Protein: 49g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 694mg | Potassium: 947mg | Sugar: 3g | Vitamin C: 0.3% | Calcium: 2% | Iron: 31.5%