Korean-Inspired
Slow Cooker Korean-Style Short Ribs
English-cut short ribs braise in a soy-ginger-garlic sauce until the meat pulls from the bone. Serve with rice and a quick cucumber salad.
- Prep
- 15 min
- Cook
- 8 hr
- Total
- 8 hr 15 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Collagen-rich ribs turn silky on low heat.
- Sauce balances salty, sweet, and aromatic notes.
- Almost no active cooking time after the marinade mix.
- Impressive enough for guests without last-minute work.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Pat short ribs dry and place them in the slow cooker in a single layer as much as possible.
- 2
Whisk soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic, ginger, and pepper.
- 3
Pour sauce over ribs and turn once to coat.
- 4
Cover and cook on low for 8 hours until meat is very tender.
- 5
Transfer ribs to a platter and tent loosely.
- 6
Skim fat from liquid, whisk cornstarch with cold water, stir into juices, and cook on high 10–15 minutes until glossy.
- 7
Spoon sauce over ribs and top with green onions.
Pro tips
- English-cut ribs work better than flanken for this long cook.
- Chill the sauce briefly if you want to lift solidified fat easily.
- Toast sesame seeds for garnish if you have them.
Easy substitutions
- brown sugar
- honey
- rice vinegar
- apple cider vinegar
- short ribs
- bone-in chuck pieces, same time
Storage and reheating
Storage
Refrigerate meat and sauce up to 4 days.
Reheating
Warm covered at 325°F or on the stovetop over low heat with a splash of water.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 450
- Protein
- 36 g
- Carbs
- 14 g
- Fat
- 28 g
- Fiber
- 0 g
Special occasion · Slow Cooker · High Protein
You might also like
Slow Cooker Beef Short Ribs
Bone-in short ribs cook until the meat pulls cleanly from the bone in a savory red-wine broth. Serve with mashed potatoes or polenta to catch the sauce.
8 hr 20 min · Medium
View recipe
Slow Cooker Beef Bourguignon
Beef chuck, bacon, red wine, and vegetables cook low and slow until the meat is fork-tender. Browning the beef first gives the stew a deeper base.
8 hr 30 min · Medium
View recipe
Slow Cooker Beef Tips
Beef chuck tips simmer with onion, mushrooms, and Worcestershire until they are fork-tender. A little flour at the start turns the broth into gravy.
7 hr 20 min · Easy
View recipe
Slow Cooker Chicken Adobo
Chicken thighs simmer with soy sauce, vinegar, garlic, and black pepper until they hit 165°F. The sauce reduces on the stove at the end so it clings to the meat.
5 hr 15 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Slow Cooker Pork Carnitas
Pork shoulder braises with citrus, garlic, and cumin until it shreds easily. Crisp the edges under the broiler for taco night texture.
8 hr 15 min · Easy
View recipe
Slow Cooker Turkey Meatballs in Tomato Sauce
Lean turkey meatballs simmer gently in a simple tomato sauce until cooked through and tender. Pair with spaghetti, zucchini noodles, or crusty bread.
5 hr 25 min · Medium
View recipe
Slow Cooker Apple Cider Pork Shoulder
Pork shoulder braises in apple cider, onion, and mustard until shreddable. The sweet-savory juices make a simple pan sauce for mashed potatoes or rolls.
8 hr 15 min · Easy
View recipe
Slow Cooker BBQ Chicken
Chicken thighs cook in a ketchup barbecue sauce you mix yourself, then shred into the sauce. There is no bottle of sauce required, and the lid stays on until the chicken hits 165°F.
5 hr 10 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.