Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs

Prep-Time: 15 Minutes | Cook-Time: Approx. 6 hours | Servings: 4-6


  • 3 pounds Boneless Short Ribs
  • 1 tablespoon vegetable oil
  • 1/4 cup flour, lightly seasoned with Salt & Pepper
  • 1 cup brown sugar
  • 1/2 cup soy sauce
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 teaspoon crushed red pepper flake
  • 2 tablespoons corn starch mixed with 2 tablespoons water
  • Diced green onions for garnish (optional)
  • Sesame seeds for garnish (optional)

How To:

  1. In Skillet, over medium-high heat, add the tablespoon of vegetable oil.

While oil is heating...

  1. Dredge the beef in flour on all sides and shake off the excess.
  2. Brown the beef on on all sides. Make sure the pan is hot, you don't need to worry about how done the meat is, you're just going for color.
  3. Add the beef, brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper to the slow cooker.
  4. Cook on low for 6 hours (or on high for 3-4 hours). We suggest slow and low
  5. Mix in the cornstarch slurry and cook an additional 20-30 minutes, on low, to thicken the sauce. While the sauce thickens, cook your rice and vegetables to accompany your meat.
  6. Garnish with green onions and sesame seeds if desired. ENJOY!