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Slow-Cooked Korean Style Short Ribs
by
Farmhouse 1820
(IC: blogger)
4 people
6 hr 35 min
I have been making this recipe for years. It's one of my husband's favorites, and it's so easy to make! With the help of a slow cooker, it does all the work! It's like having a sous chef right there in your kitchen, cooking up the best Korean Style Short Ribs you'll ever eat.
All of the flavors of a true Korean style dish pair perfectly with the short ribs. A cut like short ribs requires a cooking method of low and slow, making a slow cooker the perfect option for this recipe.
Pair these short ribs with a side of mashed potatoes for the win! A perfect meal on a chilly day, and also a great one for entertaining.
You'll need a larger-sized slow cooker, and here is the one that I suggest.
Slow-Cooked Korean Style Short Ribs
Recipe details
Ingredients
- 10 garlic cloves peeled
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp brown sugar
- 1 tbsp fresh ginger chopped
- 1 large shallot diced
- 2 tbsp rice vinegar
- 2 1/2 cups water
- 3 pounds English style short ribs boneless or bone-in, trimmed of external fat
Instructions
- Put short ribs in the bowl of a slow cooker.
- Combine first 7 ingredients in a bowl, then pour over short ribs.
- Add the water.
- Cover, and cook on high for 3 1/2 hour.
- Stir short ribs, then cook on low for 3 hours.
- Remove ribs and put on a plate. Cover with aluminum foil.
- Spoon 2 cups of pan juices in a clear glass measuring container (or fat separator if you have one).
- Wait for the fat to rise to the top and discard as much fat as possible.
- Add 1 tablespoon of cornstarch and whisk to combine.
- Pour gravy into sauce pan and heat, stirring constantly until thickened, 2-3 minutes.
- Pour gravy over short ribs and enjoy.
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Published November 12th, 2020 9:40 AM
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