These slow-cooker Korean Short Ribs are so delicious and easy to make. The long and slow cooked short ribs are tender and juicy, melt-in-your-mouth. With every bite, you get a mouthful of umami-rich flavor, with a little touch of sweetness and spiciness. It’s got everything you need to satisfy family and friends.

A plate of slow cooker Korean short ribs served with jasmine rice. There are carrots, potatoes in it and garnished with cilantro.. There is a fork getting a piece of beef that's falling off the bone.

One bite of these falling-off-the-bone Korean slow cooker Short Ribs and you won’t be able to stop.

I’ve really been craving a lot of Asian cuisines lately, and Korean short ribs have always been a favorite of mine.

Although the weather hasn’t quite cooled down as much, I am already ready for all the slow cooker meals, like:

Slow cooker, crockpot meals are always so easy and take minimal prep time.

They also are my favorite way to get tender, flavorful, hearty meat, like these short ribs. They just fall right off the bone.

All you need is about 10-15 minutes for prep and you toss everything in the slow cooker and let it work its magic.

What Makes These Slow Cooker Korean Short Ribs Unique?

A crockpot full of Korean beef short ribs, potatoes, and carrots. It is garnished with cilantro.

You know me, I always take a classic recipe and give it a healthy twist without compromising the flavors or texture.

This recipe is one of them. I only had to make a few simple swaps to make it soy free and gluten free.

Traditionally, Korean short ribs are cooked in a sauce made from soy sauce, brown sugar, and corn starch (for thickening), among a few other ingredients.

To make this recipe, I used coconut aminos instead of traditional soy sauce, and coconut sugar instead of brown sugar.

Additionally, I used arrowroot starch in place of corn starch for a thick sauce that coats every bit of short rib.

Coconut aminos

A savory, salty sauce made from the fermented sap of coconut palm.

It is soy-free and gluten-free and often used to replace soy sauce in cooking. I have been recreating and developing many traditional/non-traditional soy free Asian recipes. Because my husband and younger son are sensitive to soy.

Coconut aminos can still provide the umami, savory, and sweet profile in place of soy sauce.

Coconut sugar

Another ingredient derived from coconut – coconut sap is collected and dehydrated to form granules.

Make sure to read the ingredient labels to be sure you are buying pure coconut sugar.

Some brands may mix other ingredients like cane sugar into their product.

Arrowroot flour

One of my favorite ingredients to use in Asian recipes is a thickened or sticky type of sauce.

It is a starch that is derived from the arrowroot plant and is also gluten-free.

It works as a great alternative to cornstarch for anyone who needs to avoid corn products.

Ingredients Needed to Make Slow Cooker Korean Short Ribs

A crockpot full of Korean beef short ribs, potatoes, and carrots. It is garnished with cilantro.

I listed all of the ingredients I used for this recipe below.

I have made a few suggestions marked with a “ * ”. Both options will work well in terms of taste and texture!

  • Beef short ribs
  • Coconut aminos or soy sauce*
  • Rice Vinegar
  • Sesame Oil
  • Red Pepper Flakes
  • Salt, to taste
  • Coconut Sugar or Brown Sugar*
  • Beef Stock
  • Arrowroot Flour
  • Carrots
  • Onions
  • Red Potatoes

How to Make Slow Cooker Korean Short Ribs

A few pieces of Beef short ribs in a heavy bottomed pot, seared to brown.

All you need is a little prep work and then you can just set it and forget it!

First, season the short ribs with salt.

Then, pan sear the short ribs until golden brown to give it a nice char.

Instruction on how to pan sear beef short rib before cooking in the crockpot.

This will help seal in the moisture of the short ribs, giving them that fall-off-the-bone quality.

Once you have charred the short ribs, place them in the slow cooker or crockpot along with your chopped carrots, onions, garlic, and potatoes.

A crockpot with all the ingredients for Korean beef short ribs.

Separately, in a medium bowl mix together coconut aminos, rice vinegar, sesame oil, red pepper flakes, salt to taste, and coconut sugar.

Don’t add the arrowroot flour yet!

Then, pour the sauce over the short ribs and then add the beef stock.

Set your crockpot or slow cooker to cook for 8 hours on the low setting.

Towards the end of the cooking time, take about 1 cup of the cooking liquid out of the slow cooker and mix in the arrowroot flour.

Instruction on how to make Korean beef short rib sauce in a bowl step by step.

Pour the arrowroot/sauce mixture back into the pot.

The sauce will thicken up slightly as the short ribs finish cooking.

How to Serve Slow Cooker Korean Short Ribs

A plate of slow cooker Korean short ribs served with jasmine rice. There are carrots, potatoes in it and garnished with cilantro..

Jasmine rice is always one of my favorite ways to serve any Asian-inspired dish with a perfectly sticky sauce.

Cauliflower rice for a lighter option.

Another way to enjoy this perfectly tender beef coated in a sweet and savory sauce is to pair it with my Asian Cucumber salad.

The acidity from the vinegar cuts through the dense meaty flavors and creates the perfect bite every time.

Additionally, kimchi is a great option to have alongside these Korean short ribs as well.

Kimchi is fermented cabbage made with various seasonings and is considered a staple in Korean cuisine.

Lastly, but certainly not least, you can throw together a vegetable stir fry to serve with the short ribs and get lots of healthy veggies in for the day.

One of my favorite stir fry combinations to pair with these short ribs is a nice zucchini mushroom stir fry.

The umami flavors of the sauce work really well with the mushrooms and the subtle sweetness of the zucchini just brings everything together.

How to Store Korean Short Ribs

A crockpot full of Korean beef short ribs, potatoes, and carrots. It is garnished with cilantro.

Store these short ribs in the fridge for 3-5 days for best results.

To reheat, place leftovers in a pot on low heat. If sauce becomes too thick or sticky, add a little bit of water or beef stock to thin the sauce.

What’s your favorite way to make Korean short ribs? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A plate of slow cooker Korean short ribs served with jasmine rice. There are carrots, potatoes in it and garnished with cilantro.. There is a fork getting a piece of beef that's falling off the bone.

A crockpot full of Korean beef short ribs, potatoes, and carrots. It is garnished with cilantro.

Get the recipe:Slow Cooker Short Ribs

These slow-cooker Korean Short Ribs are so delicious and easy to make. The long and slow cooked short ribs are tender and juicy, melt-in-your-mouth. With every bite, you get a mouthful of umami-rich flavor, with a little touch of sweetness and spiciness. It's got everything you need to satisfy family and friends.
4.88 stars (8 reviews)

Ingredients

  • 4 – 4.5 lbs short ribs, bones included
  • 2 – 3 medium carrots, chopped
  • 2 red potatoes, cubed
  • 2 tbsp arrowroot flour
  • 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

Instructions 

  • When you purchase the beef short ribs, make sure you have the butcher chop them into 3 – 4-inch pieces (it will be impossible to chop those bones at home)
  • Prepare all the produce. Place chopped carrots and potatoes on the bottom of a slow cooker.
  • Heat 2 – 3 tbsp oil in a big heavy bottom pot until simmering. Pat dry the beef ribs and sear them until browned on all sides. Season generously with salt and pepper. Each side should take 2 – 3 minutes. Transfer the short ribs to the slow cooker once done.
  • In a medium-sized bowl, whisk together all the ingredients for the sauce. Add minced garlic, chopped onion, ginger, and red pepper flakes on top of the short ribs, then pour the sauce mixture over the ribs.
  • Add beef stock then slow cook for 7 – 8 hours on low or until the beef is falling off the bone
  • When there is 30 minutes left, Scoop out 1 cup of the broth into a small mixing bowl, mix it with arrowroot flour and pour it back into the pot. The sauce should thicken slightly after 20 – 30 minutes (add additional 1 tbsp arrowroot flour if the sauce is too liquidy for your liking)
  • Serve over rice and garnish with green onion or cilantro. Enjoy!

Notes

  1. *If you prefer more brothy and have more sauce at the end, use 2 cups. Otherwise, 1 1/2 cup of liquid is generally enough.
  2. **A few substitutions you can make under the section "Ingredients Needed…"
  3. ***For low carb, you can use this keto sweetener. Omit sweetener for Whole30 option.
Serving: 1g, Calories: 483kcal, Carbohydrates: 24g, Protein: 38g, Fat: 39g, Saturated Fat: 15g, Polyunsaturated Fat: 22g, Trans Fat: 2g, Cholesterol: 142mg, Sodium: 425mg, Fiber: 2g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A plate of whole30 slow cooker korean short ribs are falling off the bone tender. Served with jasmine rice.