Thursday, October 27, 2011

Korean-Style Crock Pot Short Ribs

We've had some short ribs in the freezer for awhile that I had mental tags for Korean short ribs. I know they are often gilled, but I wanted to do them in a chock pot. Why? Because cooking in the crock pot is so easy.
Korean-Style Crock Pot Short Ribs
I'm sure these are not traditional in anyway, but I looked at lots of different recipes for the sauce and they are seemed to have very similar ingredients. It's a pretty simple mixture yet full of flavor. Cooking the ribs in a crock pot braises them until they are fall off the bone tender. Perfect with just a little jasmine rice.

Once thing I will say is short ribs are quite fatty and a lot of that fat cooks into the sauce. We didn't use any of the sauce left in the pot, so it didn't really matter to us. Though I think that sauce would be really tasty if it was let to set for a bit, the grease skimmed off the top and then reheated.

Korean-Style Crock Pot Short Ribs
(You may feel like you are buying a lot of meat per serving here, but short ribs have a lot of bone and fat in them)

1/2 c soy sauce
1/2 c rice wine
1 T honey
1/2 t sesame oil
1 clove garlic, chopped
2 scallions, sliced
1 - 1.25 lbs Short RIbs, cut into separate ribs

Mix everything but the short ribs in a small crock pot*. Add the ribs, they should be covered about half way by the liquid. Cover and turn the crock pot to high. Let cook for about 3 hours, turning the ribs once. When the ribs are starting to fall off the bone, turn the crock pot to low and let cook another 2 1/2 - 3 hours.

2 servings.

We have a small crock pot that we got at Target for like $7. It is the perfect size to fit these three ribs and have the sauce come up about halfway. If you only have a large crock pot and are doing a small amount of ribs you may need to make more sauce. You could also do this in an oven-proof pan in the oven at a low temp.

If you are not reading this post in a feed reader or at OR at then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2011 Kathy Lewinski


Jersey Girl Cooks said...

Pure fall comfort food!

LovesAvocado said...

Oh this sounds delicious and easy! Thanks for sharing :)

vanillasugarblog said...

the ONLY way to have short ribs is asian style--hands down. I've never gone back.

Lori said...

Great idea! We've got some in the freezer too. I need to try this.

Manisha said...

Oh. My. Goodness. I might have to make these this weekend!

grace said...

great flavors in this, kat, and it definitely looks fall-off-the-bone tender!

PG said...

I don't think I've ever made Korean-style short ribs before. Looks so delicious.

Nina said...

Everytime I see a crockpot recipe I am so mad for lending my crockpot to someone and they never returned it and I can't remember who the person was. Fall-apart delicious!

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T = Tablespoon
t = teaspoon
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