Slow cooker short ribs are easy, juicy, and fall off the bone. Smothered in a homemade sweet and sticky Korean sauce.
Keyword beef short ribs, Korean short ribs, slow cooker short ribs
Prep Time 10minutes
Cook Time 4hours10minutes
Total Time 4hours20minutes
Servings 10short ribs
Author Plating Pixels
3poundslean bone-in beef short ribs7-10 short ribs
1 ½cupssliced shiitake mushrooms
1tablespoongrated fresh ginger
¼cuppacked brown sugar
2tablespoonssoy sauceor liquid aminos for gluten-free
2teaspoonscrushed red pepper flakes
Sprinkle all sides of ribs with salt and pepper. Heat 1-tablespoon of sesame oil in a large skillet or pan over medium-high heat. Add ribs and cook each side 1-2 minutes, or until browned.
Remove from heat and place ribs in a slow cooker. Do not discard bits in the pan.
Place remaining sesame oil in pan and heat to medium. Stir in mushrooms, garlic, and ginger. Cook 3-5 minutes, until fragrant. Transfer mixture to slow cooker.
In a medium bowl, stir together beef stock, brown sugar, vinegar, soy sauce, and red pepper. Slowly pour over ribs in the slow cooker.
Cover and cook on HIGH for 4 hours or LOW for 8 hours. Place ribs on a plate and cover with foil.
To make Korean short rib sauce: Pour leftover liquid from slow cooker in a small saucepan. Stir together cornstarch with 1-tablespoon of water, then stir into pan. Cook over medium, stirring constantly until it reaches a low boil and thickens.
Pour sauce over ribs and serve garnished with sesame seeds and green onion slices.
To save time or clean-up you could skip pre-browning the meat, but it's not recommended. Browning meat before slow cooking creates better texture on the outside and adds flavor to the sauce.
Use liquid aminos instead of soy sauce for gluten-free.
Fresh shiitake mushrooms are usually available at health-food or Asian grocery stores. Or you can find dried shiitake mushrooms online. Place dried mushrooms in a bowl of hot water to soften before using.
If you can’t find shiitake mushrooms, sub with cremini mushrooms. However, the flavor will be slightly different.
Slow cook ribs at recommended times. Too little and they won’t be tender enough, too long and they can fall of the bone before serving.
If sauce is too thin, add more corntstarch. If sauce is too thick, add more beef stock.