Korean Short Ribs: Sticky Savory Perfection!

If you’re in the mood for a mouthwatering dish that combines the flavors of sweet and savory, look no further than these bone-in Korean short ribs. This recipe will have you savoring every bite of the tender and flavorful meat, leaving you craving seconds and thirds!

A Simple and Delicious Crock Pot Recipe

There’s something comforting about cooking meat in a crock pot. It takes away the fear of overcooking or drying it out, allowing you to create delicious flavors with minimal effort. If you’re a fan of crock pot cooking like me, you’ll definitely want to try these easy Crock Pot Pork Chops, Crock Pot Tuscan Chicken, and Slow Cooker Beef Brisket.

Korean short ribs on a platter with tongs.

Crock Pot Korean Short Ribs: A Dreamy Delight

Prepare yourself for a culinary delight with this Korean short rib recipe. I recently served it to some friends, and every single person left with the recipe in hand. One friend has even made it again already! Once you taste these fall-off-the-bone short ribs, coated in a sticky sweet and savory sauce, you’ll understand why it’s such a hit.

You can serve these short ribs with instant pot white rice and stir-fried veggies, or even on top of garlic sesame noodles. It’s a versatile dish that will leave you wanting more!

Ingredients That Pack a Flavor Punch

To make this recipe, you’ll need short ribs, potatoes, carrots, and a few ingredients for the sauce. While you could opt for your favorite Asian bbq sauce, there’s something special about the homemade blend in this recipe. I often add ginger to my Korean short ribs for an extra kick, but that’s entirely up to you.

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Here’s a breakdown of the key ingredients:

  • Short Ribs: Look for the recommended cut mentioned in the recipe box below.
  • Baby Potatoes: Feel free to substitute with another variety of potato cut into small pieces.
  • Carrots: These add flavor to the sauce while providing extra nutrients.
  • Sesame Seeds: Sprinkle these on top of the ribs for added flavor.

The Key to Flavor: The Sauce

The sauce is what elevates these short ribs to perfection. It’s a fusion of your favorite Asian flavors, resulting in a bbq-like sauce that will leave your taste buds dancing. Here’s what you’ll need for the sauce:

  • White Onion: Adds sweetness and savory notes to the sauce.
  • Garlic: A must-have ingredient for its aromatic flavors.
  • Sweet Red Apple: Cored, peeled, and sliced. You can use an Asian pear as a substitute.
  • Beef Stock: Preferably beef broth, but vegetable stock works too.
  • Soy Sauce: A vital component that brings the umami flavor to life.
  • Black Vinegar: Adds depth to the sauce, but you can substitute with rice vinegar or mirin.
  • Brown Sugar: Helps balance out the flavors and adds depth with its molasses undertones.
  • Sesame Oil: Infuses the sauce with a strong nutty flavor.
  • Paprika: Adds a fruity and slightly sweet element to the sauce.
  • Chili Flakes: For a touch of heat, adjust according to your preference.
  • Black Pepper: Freshly cracked black pepper adds warmth.
  • Cornstarch: Thickens the sauce to achieve the desired consistency.

Process photos showing how to prepare the meat and sauce and put it all together.

Cooking the Korean Short Ribs: Easy as 1-2-3

This Korean short rib recipe is incredibly simple. Start it in the morning, and by dinner time, you’ll have tender juicy meat that’s ready to devour. While these aren’t technically Korean BBQ short ribs, they offer a taste that rivals or even surpasses restaurant-quality. Plus, making them at home allows you to control the quality of the ingredients.

  1. Sear Short Ribs: Begin by searing your short ribs in a hot skillet for about a minute on each side. Transfer them, along with the potatoes, carrots, and sesame seeds, to your trusty crock pot.

  2. Make Sauce and Cook in Crock Pot: In a medium bowl, combine all the sauce ingredients (except the cornstarch) and stir to mix. Pour the sauce over the short ribs and vegetables in the crock pot. Set the crock pot to low, cover, and let everything cook for 8 hours.

  3. Add Cornstarch: Once the 8 hours are up, remove the meat and vegetables from the crock pot. Skim off any excess fatty oil from the sauce. Add cornstarch to the liquid, whisking until it thickens. You can also trim some fat off the meat at this stage.

  4. Add Meat and Veggies Back In: Return the meat and vegetables to the crock pot and allow them to cook for another 30 minutes. This step ensures the sauce reaches the desired thickness.

  5. Enjoy: Serve the Korean short ribs fresh, sprinkled with sesame seeds and sliced green onions for an extra burst of flavor.

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A close up of the short ribs in the slow cooker being pulled apart.

A close up of the Korean short ribs on the platter being pulled apart.

Indulge in the Finger-Licking Goodness of Korean Short Ribs

Now that you know how to make these irresistible Korean short ribs, it’s time to fire up your crock pot and get cooking. The tender meat, drenched in the sticky, sweet, and savory sauce, will leave you with a newfound appreciation for this delectable dish. Don’t be surprised if you find yourself making it again and again!

For more mouthwatering recipes and cooking inspiration, visit Rowdy Hog Smokin BBQ.