Slow Cooker Korean Beef Short Ribs

The deeply savory, sweet, and umami-rich flavor of these Slow Cooker Korean Beef Short Ribs brings traditional Korean comfort straight to your kitchen. Braised in a mouthwatering marinade of soy sauce, honey, garlic, and ginger with the secret weapon of grated Asian pear these short ribs become fall-apart tender after hours of slow cooking. Perfect for cozy evenings or special dinners with loved ones, this recipe takes the guesswork out of creating a Korean-style dish at home. Serve them over steaming rice, drizzle with thickened glaze, and garnish with sesame seeds and green onion for a presentation that’s as irresistible as the taste.

Full Recipe:

Ingredients:

• 3–4 pounds bone-in beef short ribs

• 1 cup low-sodium soy sauce

• 1/2 cup brown sugar

• 1/4 cup rice vinegar

• 1/4 cup sesame oil

• 1/2 cup beef broth

• 1/4 cup honey

• 6 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 Asian pear (or Bosc pear), peeled and grated

• 1 tablespoon cornstarch

• 1 tablespoon cold water

• 2 green onions, sliced

• 1 tablespoon sesame seeds

• Cooked white rice (for serving)

Directions:

1. In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, beef broth, honey, garlic, ginger, and grated pear until well combined.

2. Place the short ribs in a 6-quart slow cooker and pour the marinade over them. Toss gently to coat the ribs evenly.

3. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the meat is tender and falling off the bone.

4. Once cooked, remove ribs and set aside. Skim excess fat from the surface of the sauce in the slow cooker.

5. In a small bowl, mix cornstarch with cold water to create a slurry. Stir into the sauce. Cover and cook on high for 10–15 minutes until the sauce thickens.

6. Return ribs to the thickened sauce, or spoon the sauce over the ribs to serve.

7. Garnish with green onions and sesame seeds. Serve hot over white rice.

Prep Time: 15 minutes | Cooking Time: 8 hours (low) | Total Time: 8 hours 15 minutes
Kcal: 512 kcal | Servings: 6 servings

The Comfort of Slow Cooker Korean Beef Short Ribs: Deep Flavor with Minimal Effort

When it comes to comfort food that warms the soul and delights the palate, Korean Beef Short Ribs, also known as Kalbi or Galbi, hold a revered spot in many kitchens. Traditionally grilled or braised, this Korean classic is reimagined with modern convenience through the use of a slow cooker perfect for busy home cooks craving bold flavors without spending hours at the stove.

A Taste of Korea in Your Own Kitchen

Korean cuisine is known for its harmonious balance of sweet, savory, spicy, and umami-rich elements. At the heart of this dish lies a deeply flavorful marinade composed of soy sauce, garlic, ginger, sesame oil, and pear a traditional ingredient in Korean marinades that lends both sweetness and tenderizing properties. Combined with slow cooking, the result is fall-off-the-bone tender meat that’s infused with bold and layered flavors.

What makes this particular version of Korean short ribs so special is its set-it-and-forget-it simplicity. Rather than standing over a grill or stovetop, the slow cooker does all the work, infusing the meat with flavor and producing a rich, aromatic sauce that thickens to glossy perfection by the end of cooking.

The Cultural Significance of Kalbi

Kalbi, or Galbi (갈비), translates directly to “ribs” in Korean. Traditionally made with either beef or pork, Kalbi is a staple in Korean households and a star player at Korean BBQs, often grilled over open flames and served with a variety of side dishes known as banchan.

The dish is deeply rooted in Korean culinary history and is associated with celebration and communal dining. Served at holidays, family gatherings, and special occasions, Kalbi is more than a dish it’s an experience of sharing, connection, and culinary tradition. Using the slow cooker version doesn’t sacrifice authenticity; rather, it provides accessibility to home cooks around the world without compromising the essence of the dish.

The Role of Asian Pear and Flavor Building

One of the unique ingredients often overlooked in Western kitchens is the Asian pear, which is commonly used in Korean marinades. Its high sugar content and tenderizing enzymes help break down the protein in beef, making it more tender while imparting a natural sweetness. If Asian pears aren’t available, a Bosc pear or even a Fuji apple can be used as an alternative, though the flavor may vary slightly.

The marinade is built on the foundation of soy sauce for saltiness and depth, brown sugar and honey for sweetness, sesame oil for nutty richness, and fresh ginger and garlic for a spicy kick. Combined, these ingredients form a marinade that is not only complex but also well-balanced satisfying all areas of the palate.

Why Use a Slow Cooker?

The slow cooker is an invaluable tool for recipes like Korean short ribs. The extended cooking time allows tough, collagen-rich cuts like short ribs to slowly break down, resulting in meat so tender it slides off the bone. Additionally, the flavors have hours to mingle and deepen, creating a sauce that’s almost velvety in texture.

For working professionals or busy parents, the ability to prep everything in the morning and come home to a ready-made meal is a game-changer. Unlike grilling or pan-searing which requires constant attention, slow cooking is largely hands-off ideal for today’s fast-paced lifestyle without sacrificing quality.

Serving Suggestions & Pairings

Slow Cooker Korean Short Ribs are incredibly versatile in how they can be served. Traditionally, they’re paired with steamed white rice, allowing the flavorful sauce to soak into the grains for maximum enjoyment. If you’re looking to elevate the dish or add some texture, consider serving with:

• Kimchi – Fermented Korean cabbage that adds spice and acidity

• Pickled radishes or daikon – For a crisp, refreshing contrast

• Sautéed spinach or bean sprouts – Classic Korean banchan options

• Fried or soft-boiled egg – For richness and protein variety

• Roasted seaweed sheets – To wrap the meat and rice, Korean-style

Want to go fusion? You can shred the rib meat and use it in tacos, lettuce wraps, or even on top of mashed potatoes for a cross-cultural comfort food mash-up.

Tips for Success

1. Use Bone-In Short Ribs

Bone-in cuts yield better flavor due to the marrow and connective tissue, which breaks down during cooking. It also helps keep the meat from drying out over long hours of cooking.

2. Don’t Skip the Sear (Optional)

Though this version doesn’t require searing the meat before slow cooking, doing so can deepen the flavor through the Maillard reaction. If time permits, give the ribs a quick browning in a hot skillet before transferring them to the slow cooker.

3. Thicken the Sauce Properly

Once the ribs are cooked, it’s crucial to thicken the sauce to enhance flavor and create that irresistible glaze. A simple cornstarch slurry (cornstarch mixed with cold water) stirred into the hot liquid does the trick in about 10-15 minutes.

4. Make It Ahead

This dish tastes even better the next day. Store leftovers in the fridge, reheat gently, and enjoy the enhanced richness that develops over time.

5. Freeze for Later

This dish freezes beautifully. Store the ribs and sauce in an airtight container and freeze for up to 3 months. Thaw overnight and reheat in a saucepan for a near-instant comfort meal.

Health and Nutrition

While undeniably indulgent, this dish offers a well-rounded profile. Short ribs are rich in protein, iron, and essential vitamins like B12. The use of natural ingredients like pear, garlic, and ginger provides additional health benefits anti-inflammatory, immune-boosting, and digestive support, respectively.

That said, moderation is key, especially due to the high sodium content in soy sauce. For a lighter version, opt for low-sodium soy sauce, leaner cuts of beef, or substitute with boneless short ribs or beef chuck roast.

Making It Your Own

This recipe serves as an excellent base for creativity. Want more heat? Add gochujang (Korean chili paste) or a dash of red pepper flakes. Prefer more tang? Increase the rice vinegar or squeeze a touch of lime juice before serving.

Vegetarians in the family? You can use the same marinade over tofu or portobello mushrooms and slow cook them for a plant-based alternative that still satisfies.

Conclusion:

Few dishes embody the magic of cultural fusion and culinary tradition as effortlessly as Slow Cooker Korean Beef Short Ribs. With its deeply savory marinade, tender meat, and mouthwatering aroma, this meal is both a weeknight lifesaver and a special-occasion standout. Whether you’re new to Korean cuisine or a seasoned fan, this recipe delivers satisfying flavors with minimal effort.

Perfect for gatherings or solo indulgence, it’s the kind of meal that invites second helpings, inspires conversation, and keeps guests asking for the recipe. So plug in your slow cooker, set the table, and get ready to experience the true comfort of Korean home cooking right in your kitchen.