Slow Cooked Korean-Style Short Ribs

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I cannot take credit for these short ribs, though I did help. My husband made these and they were absolutely delicious. All they need is a little prep the night before. The slow cooker does the rest. When serving, make some rice on the side with a drizzle of soy sauce and steam some green vegetables, and you have a delicious dinner! The hubby is letting me post it to share with y'all. Give it a try! Beef short ribs are really affordable and hold up really well with this method of cooking.

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  • Average budget

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup Mirin (sweet Japanese rice wine)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/8 cup oriental sesame oil
  • 10 cloves garlic, minced
  • 3 large green onions, chopped
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. ginger, minced
  • 5 lbs beef short ribs (Approx. 2"-3" cuts)
  • Sauce:
  • 1 1/2 cups reserved crock pot cooking juice (fat removed, then strained)
  • 1/4 cup ketchup
  • 1/8 cup Hoisin sauce
  • 1/8 cup brown sugar

Preparation

Step 1

Combine marinade ingredients in a bowl, whisk to blend. Add ribs to a gallon size Ziploc bag and pour marinade over beef ribs. Seal bag, removing almost all the air. Rotate bag to coat all the ribs and refrigerate overnight. It helps to rotate bag, flipping the marinade on the ribs during the evening before tucking yourself in for the night!

Step 2

Next morning, pour the ribs and marinade in the crock pot. Set it to low and cook for 5-6 hours. Rotate ribs during cooking time if, if possible.

Step 3

When time is up, pull ribs out of crock pot and place in a bowl. Tent it with foil to keep warm. Pour remaining juice from the crock pot into a skimmer (fat separator). From there, strain the juice through a sieve into another bowl. Be careful to not pour the fat on the top.

Step 4

Measure the skimmed and strained juice until you have 1 1/2 cups. Put that in a saucepan. Add the ketchup, Hoisin Sauce and brown sugar. Whisk until dissolved over medium heat. Continue simmering until the liquid is reduced into a semi-thick sauce. Pour half over the ribs, waiting in the bowl. Drizzle more on each serving as you plate them. Have plenty of napkins (Mmmmm-mmmmm!)

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