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Short Ribs {slow cook}

(8 Comments)

Korean Short Ribs - Comfy Belly

Here are tender, savory, slow-cooked short ribs that go great with all kinds of sides.

Slow-cooked short ribs is an omnivore crowd-pleaser, as I learned the first time I made Nom Nom Paleo's recipe. Which is what inspired me to change it up a bit and morph it into a recipe that still has an Asian flavor flare without the need for soy sauce or coconut aminos.

If you have a busy schedule and want to come home to ready-made or almost-ready-made meals, get a slow cooker or an Instant Pot . It has a variety of pressure and slow-cook settings, as well as browning and steaming settings, so you can cook just about anything in it.

The photo for this post shows the short ribs on top of mashed roasted cauliflower. I was in a bit of a rush so I only managed to take a few photos for this recipe, but here are some recommended sides to serve with the short ribs:

  • sautéed or roasted green beans
  • steamed or roasted carrots
  • ratatouille (from my SCD book)
  • steamed peas and onions
  • vegetable medley steamed, roasted, or sautéed
  • add some vegetables to the ribs during the last hour of slow-cooking

Be prepared for our kitchen and home to become infused with the aroma of garlic and ginger aromas for the entire day or night. Waking up to this in the morning can be initially strange, but I see nothing wrong with eating tender ribs for breakfast.

Korean Short Ribs - Comfy Belly
Korean Short Ribs - Comfy Belly
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Short Ribs {slow cook}

Update: I changed the weight to be in a range of 4 pounds, removed ½ teaspoon salt from the marinade, and I removed the nutrition information until I can find a more accurate count. I found this helpful in describing the kinds of short ribs and how they vary.
I cook these overnight and they really do need 10 hours for full tenderness. That said, you can probably shortcut it by pressure cooking them for a bit as well as the end, but I haven't tried it yet.
If you don't have a coarse salt such as Kosher salt, use an extra ¼ teaspoon of fine salt to coat the ribs.
No worries if you don't have or like fish sauce: just replace it with salt and vinegar.
The yield of servings will vary based on the size of the bones and how much rib meat you end up with (fatty ribs will yield less meat, but taste delicious). Grass-fed short ribs tend to have a bit less fat on them.
A note on salt: the amount needed in this recipe can vary based on the brand of salt and type of salt you use (kosher vs. fine sea salt), so if you're watching your salt intake, you might want to lower the amount of salt added in this recipe.
Servings 4 servings
Calories 620 kcal

Ingredients
 
 

  • 4 pounds bone-in short ribs
  • 1 tablespoon kosher salt
  • 1 large green apple peeled, cored, and chopped coarsely
  • 6 garlic cloves peeled
  • 6 green onions trimmed and chopped
  • 1 ginger finger-length, peeled
  • 2 teaspoons fish sauce or sub with ½ teaspoon of salt and 1 tablespoon of vinegar
  • 1 cup broth or water

Instructions
 

  • Preheat your oven to broil.
  • Coat the short ribs with kosher salt and pepper and broil them in the oven for about 5 minutes, or until they're lightly browned.
  • Add the apple, garlic, onions, ginger, fish sauce, vinegar, salt, and broth to a blender or food processor and pulse until completely blended and pourable.
  • Add the ribs and sauce to a slow cooker, and coat the ribs with the green sauce.
  • Slow-cook the ribs for 10 hours. They should be very tender and mostly falling off the bone when finished.
  • At this point I turn over the tender meat and bones in the sauce that has settled to the bottom. I do this to coat the rib meat on top that is less coated in sauce.
  • Serve with your favorite sides (see above).
  • Store leftovers sealed in the refrigerator for a few days or freeze for a few weeks.

Nutrition

Calories: 620kcalCarbohydrates: 12gProtein: 64gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 195mgSodium: 2434mgPotassium: 1326mgFiber: 2gSugar: 7gVitamin A: 335IUVitamin C: 7mgCalcium: 54mgIron: 8mg

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  1. Kimberly says

    I used this recipe about 2 weeks ago and I LOVED them! I used boneless beef ribs from Costco and cooked them in the slow cooker. Just wonderful, super easy, and I will be making them again!

    Reply

    • Erica says

      Thanks! Yes, this recipe works with boneless meat as well, as you've discovered 🙂

      Reply

  2. Marissa | Pinch and Swirl says

    Korean short ribs are a favorite in our house - but we've never made them in the slow cooker. Love this idea!

    Reply

    • Erica says

      They're delightful slow-cooked, so tender. I've also pressure-cooked them, and they are good but less flavor.

      Reply

  3. Emily says

    Do you use korean (flanken) or English cut short ribs for this?

    Reply

    • Erica says

      I've used both and both work. The flank cooks a bit faster when it's not too thickly sliced. Thanks for asking!

      Reply

  4. Jodie says

    I hate to ask a dumb question, but are the nutrition facts PER SERVING or for the whole recipe? 1200 calories and 110g fat for one serving seems ridiculous! Please tell me that info on the Korean Short Ribs is for the whole recipe...

    Reply

    • Erica says

      You know, thank you for saying that. This is why I have a hard time with nutrition calculators. I'm pulling that info because it doesn't seem correct to me either. Sorry for the confusion. When I find a more accurate representation, I'll add it back in.

      Reply