Slow Cooked Beef Short Ribs
I’ve shared this one with friends throughout the years and it truly is a charmer. All you have to do is marinate the meat and pop it into the crock pot and go about your day. Then when you come home, your house smells so good ands it’s quite comforting. I don’t break out my crock pot very often but when I do it’s normally for this recipe. It’s funny, when I think about it, my family and I use variations of this recipe and we all use different methods to cook. My brother prefers the use of a pressure cooker, my mom will toggle between the stove (more for a traditional kalbi steam recipe) or pressure cooker and then there is me. I use the crock pot because 1) it’s easier 2) the end result is just as delicious and still very tender and juicy!
What you will need: Slow Cooker (you can also use an oven instead), grater or food processor, mixing bowl, plastic freezer bag
Short Ribs (1-2 pounds)
1/2 cup soy sauce
1 tsp chopped ginger
8 garlic pieces chopped finely
3 tbsp sugar
2 tbsp sesame oil
1 tsp black pepper
1/2 onion grated
1/2 apple or asian pear (to tenderize)
1/3 cup of fish sauce
Green Onions (chopped) for garnish
Sesame Seeds (for garnish)
LET’S. DO. THIS
Rinse the meat and pat dry.
In a mixing bowl, add in all of the ingredients and stir (except green onions & sesame seeds).
Taste the marinade and adjust if needed to your liking (i.e. if it’s salty, add a bit more sugar and if it’s too sweet you can add more fish sauce or soy sauce).
Add in the meat and coat with the marinade. Move the meat and the marinade into the large freezer bag and seal. Place in the fridge overnight.
When you are ready to cook, empty the contents into the crock pot. Set the crockpot to High 6 Hours.
If you forgo the crockpot option, you can bake in the oven at 385 degrees for 1 hour.