Slow Cooker Korean Short Ribs for the week
- Yield 6 servings
- Prep 30 minutes
- Cook 9 hours
- Total 9 hours 30 minutes
Slow Cooker Korean Short Ribs for the week sits in the Beef section of Regbie. The card serves 6 servings. Plan on 9 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 5 pounds bone-in English-style beef short ribs
- Diamond Crystal kosher salt
- Freshly ground pepper
- 1 medium Asian pear, pear, or Fuji apple, peeled, cored, and chopped coarsely
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 piece fresh ginger, about the size of your thumb, peeled and coarsely chopped
- ½ cup coconut aminos
- 1 tablespoon rice vinegar, coconut vinegar, or white balsamic vinegar
- 2 teaspoons Red Boat fish sauce
- 1 cup bone broth, or chicken broth
- ¼ cup fresh cilantro, coarsely chopped (skippable finish)
Method
Warm your broiler with the rack 6 inches from the heating element.
Scatter the ribs liberally on all sides with salt and pepper. Whenever the cook season raw meat, the cook keep nearby a small ramekin with salt and ground pepper that the cook use only for the raw stuff.
Set the ribs, bone-side up, in a single layer on a foil-lined rimmed baking sheet.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes or until nicely browned.
Set the ribs in a single layer in the slow cooker. Lay them on their side to fit them all in the pot.
Time to make the sauce! Turn the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce in a blender. Blitz until smooth.
Tip the sauce evenly over the ribs and add the broth to the pot.
Lid with the lid, set the slow cooker on low for 9 to 11 hours or on high for 5 to 6 hours. The ribs are done when they are fork tender and nearly fall off the bone.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Tip a cup of sauce over the ribs.
Scatter on the chopped cilantro, if desired, and serve the remaining sauce on the side.
Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.
Kitchen notes
- Slow cooker cooking times can vary depending on the brand.
- If your slow cooker runs hotter (e.g.
- Crockpot), the ribs will be done at the lower end of the cooking time range.
