Braised Korean Short Ribs

5 from 6 votes

My Braised Korean Short Ribs bring flavor and tenderness to the dinner table with an easy to follow recipe that you can cook in your oven or slow cooker!

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner

Cuisine: Korean

Servings:

Calories: 395kcal

Author: Cynthia

Equipment

Ingredients

3 lb English cut short ribs
¾ cup soy sauce
¾ cup beef broth
1 ½ teaspoon sesame oil
1 ½ teaspoon mirin
4 cloves garlic grated or minced very fine
2 teaspoon ginger grated
⅓ cup brown sugar
1 tablespoon gochugaru
2 tablespoon canola oil for searing ribs
1 tablespoon cornstarch
¼ cup beef broth (cold) or water

Instructions

Mix soy sauce, beef broth, sesame oil, mirin, garlic, ginger, brown sugar, and gochugaru and whisk together well. Set aside while you get your ribs ready.
Heat a heavy pan over high heat. I like to use my cast iron pan for even cooking and great searing. If oven braising, make sure to use a heavy pan with a lid, like a cast iron dutch oven.
Drizzle all the short ribs with some oil and salt and pepper. Rub them well with the oil and seasoning to get all the surfaces.
Sear the ribs in batches (so you don't crowd the pan) on all sides. Don't be afraid to get a really hard sear on them. This is where you're going to get really deep flavor and color on your meat. Remove the seared ribs to a plate and start the next batch.
If you are using your slow cooker, just put the seared ribs in the bottom of the cooker and start on your next batch of ribs.
Oven braising instructions: Preheat oven to 325°F. After searing, drain off all the fat from the dutch oven. Return the ribs to the pot and pour sauce over top. Bake at 325°F for 2 ½ hours. When done, you should be able to easily pierce a rib with a knife. If you meet any resistance, keep cooking for another 30 minutes.
Place the meat on a plate and cover with foil to keep warm. Seperate the fat from the braising liquid using a fat separator or by skimming off with a spoon. Place the pot back onto the stove and heat the braising liquid to a boil.
Mix 1 tablespoon of cornstarch with cold beef broth or water and pour into the liquid, whisking constantly until the sauce thickens.
Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.
Slow cooker instructions: Pour the sauce all over the ribs in the slow cooker, put the lid on and set to low. Cook for 8-9 hours.
When done, place the meat on a plate and cover with foil to keep warm. Seperate the fat from the braising liquid using a fat separator or by skimming off with a spoon. Pour the liquid back into the slow cooker and turn it on high.
Mix 1 tablespoon of cornstarch with cold beef broth or water and whisk into the liquid. Let it bubble, whisking occasionally, until the sauce thickens. Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.

Nutrition