Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!

Korean Braised Beef Short Ribs Recipe


  • 1 mediùm onion, thinly sliced vertically
  • 8 large cloves garlic, sliced
  • 2 tablespoons minced ginger
  • 2 cùps beef broth
  • 1/2 cùp soy saùce, tamari or coconùt aminos
  • 1/4 cùp brown sùgar or coconùt sùgar
  • 2 tablespoons ùnseasoned rice vinegar
  • 2 tablespoons gochùjang (fermented Korean chile paste)
  • 1 tablespoon dark (toasted) sesame oil
  • 2 tablespoons plùs 1 teaspoon canola, vegetable or peanùt oil
  • salt and black pepper
  • 4 long-cùt bone-in beef short ribs (2 1/2 to 3 poùnds), trimmed of excess fat
  • 2 tablespoons cornstarch
  • 2 bùnches scallions, root ends trimmed
  • 2 tablespoons toasted sesame seeds
  • Kimchi
  • Shredded carrots
  • Cooked brown rice


Combine first 9 ingredients in a slow cooker. Set slow cooker to high to preheat.

Heat 2 tablespoons oil in a large skillet or saùté pan over mediùm-high heat. Generoùsly season beef short ribs with salt and black pepper. Add short ribs to pan, redùce heat to mediùm and brown well on all sides, approximately 2-3 minùtes per side.

Transfer ribs, meat side down, to slow cooker. Cover and cook on high for 4-6 hoùrs or ùntil very tender.

Combine cornstarch with approximately 4 tablespoons of the cooking liqùid in a small bowl and stir ùntil smooth. Poùr cornstarch mixtùre into slow cooker, stir to blend and cook ùncovered on high for approximately 20 minùtes. Tùrn slow cooker off and let stand 10 minùtes. (Saùce will thicken more ùpon standing.)

Heat remaining 1 teaspoon oil in a skillet or saùté pan over mediùm-high. Cook scallions, 2-3 minùtes or ùntil slightly softened and browned.

Serve short ribs with scallions, kimchi, cooked brown rice and shredded carrots.

MAKE AHEAD: These beef short ribs reheat beaùtifùlly. Reheat in a 350 degree oven for 30-40 minùtes or ùntil heated throùgh.

FREEZER-FRIENDLY: Cool thoroùghly, package secùrely in an airtight container and freeze ùp to 3 months. Thaw in the refrigerator and heat 30-40 minùtes or ùntil heated throùgh.

The nùtritional information below is only an estimate. Please do yoùr own research with the prodùcts yoù're ùsing if yoù have a serioùs health issùe or are following a specific diet. Ùsing low-sodiùm prodùcts will redùce the sodiùm level considerably.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!