Description
This Slow Cooker Korean Short Ribs recipe offers tender, fall-off-the-bone beef ribs infused with a flavorful, soy-free sauce made with coconut aminos, coconut sugar, and sesame oil. Perfectly slow-cooked with carrots, potatoes, and aromatic garlic, ginger, and onion, this comforting dish is ideal for a hearty meal served over rice.
Ingredients
Meat and Vegetables
- 4 – 4.5 lbs short ribs, bones included
- 2 – 3 medium carrots, chopped
- 2 red potatoes, cubed
- 1/4 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 inch ginger, minced
- Salt and pepper to taste
- 2-3 tbsp cooking oil
- 1 1/2 – 2 cups water or beef stock
Sauce
- 1/2 cup coconut aminos
- 3 tbsp rice vinegar
- 1/4 – 1/3 cup coconut sugar
- 1 heaping tbsp sesame oil
- 1/2 tsp red pepper flakes (or to taste)
Thickening Agent
- 2 tbsp arrowroot flour
Instructions
- Prep the ribs and vegetables: Have your butcher chop the beef short ribs into 3 to 4-inch pieces as chopping through the bones at home is difficult. Chop carrots, potatoes, onion, garlic, and ginger.
- Arrange the vegetables in the slow cooker: Place the chopped carrots and cubed potatoes evenly at the bottom of your slow cooker to act as a flavorful base.
- Sear the short ribs: Heat 2 to 3 tablespoons of cooking oil in a heavy-bottom pot over medium-high heat until shimmering. Pat the beef ribs dry, season generously with salt and pepper, then sear them on all sides until browned, about 2 to 3 minutes per side. This step locks in flavor.
- Place ribs in slow cooker: Transfer the browned short ribs atop the vegetables in the slow cooker.
- Prepare and add the sauce: In a medium bowl, whisk together coconut aminos, rice vinegar, coconut sugar, sesame oil, and red pepper flakes. Add minced garlic, chopped onion, and minced ginger on top of the ribs, then pour the sauce mixture over everything.
- Add the liquid: Pour in 1 1/2 to 2 cups of water or beef stock to the slow cooker, depending on whether you want a brothier sauce.
- Slow cook: Cover and cook on low for 7 to 8 hours, or until the beef is tender and easily falling off the bones.
- Thicken the sauce: 30 minutes before cooking ends, scoop out 1 cup of the cooking liquid into a small bowl, stir in arrowroot flour to make a slurry, then pour it back into the slow cooker. Let it cook uncovered for 20 to 30 minutes until the sauce thickens. Add an additional tablespoon of arrowroot flour if necessary for desired consistency.
- Serve: Serve the Korean short ribs hot over cooked rice, garnished with fresh green onions or cilantro if desired. Enjoy this comforting and flavorful soy-free meal!
Notes
- If you prefer more broth and sauce, use 2 cups of liquid instead of 1 1/2 cups.
- Make sure to have the butcher cut the ribs into pieces to avoid difficulty with bones.
- Arrowroot flour is used to thicken the sauce at the end; add more as needed for preferred thickness.
- Garnish suggestions include green onion or cilantro for fresh flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
