If you’re looking for a meal that’s fall-off-the-bone tender, packed with sweet, savory, and slightly smoky flavors, and ridiculously easy to make, you’re in for a treat! These Korean BBQ-style short ribs are a family favorite in my house—perfect for busy weekdays or lazy weekends. The crockpot does all the hard work, and the end result tastes like you’ve been cooking for hours (when really, you just let the slow cooker do its magic!). Pair it with some steamed rice and veggies, and you’ve got a meal that’ll make everyone ask for seconds.
What You’ll Need
Ingredients:
- 3 lbs beef short ribs
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/3 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons sesame oil
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons gochujang (Korean chili paste, optional for spice)
- 1/4 cup water
- 1 tablespoon cornstarch (for thickening sauce)
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Tools:
- A slow cooker (crockpot)
- Small mixing bowl
- Whisk
- Measuring cups and spoons
Pro Tips
- Choose the Right Ribs: Bone-in beef short ribs work best for this recipe—they cook up super tender and flavorful in the crockpot.
- Don’t Skip the Browning (Optional): For even more flavor, sear the short ribs in a hot skillet for a couple of minutes on each side before adding them to the crockpot.
- Thicken the Sauce Like a Pro: Whisk the cornstarch with water before adding it to the sauce to avoid any lumps.
- Adjust the Spice: If you’re cooking for kids, you can leave out the gochujang. If you love spice, add an extra teaspoon!
- Make it a Meal: Serve with steamed rice, sautéed spinach, or roasted veggies for a complete dinner.
Tools Needed
- Slow cooker (crockpot)
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Optional: Tongs or a skillet (if browning the ribs first)
Substitutions and Variations
- No Gochujang? Swap it with Sriracha or leave it out for a milder flavor.
- Soy Sauce Alternatives: Use tamari for a gluten-free option.
- Sweeteners: Replace honey with maple syrup or agave nectar if needed.
- Protein Switch: Try this recipe with pork ribs or even chicken thighs!
Make-Ahead Tips
- Prep the sauce ingredients the night before and store in the fridge.
- You can cook the ribs a day ahead, let them cool, and reheat with the sauce. The flavors will deepen overnight!
How to Make Korean BBQ Style Crockpot Short Ribs
1. Prep the Sauce
In a small mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, sesame oil, garlic, ginger, gochujang, and water.
2. Add Ribs to the Crockpot
Place the short ribs in the slow cooker and pour the sauce over them, making sure they’re well-coated.
3. Cook Low and Slow
Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the ribs are tender and easily fall off the bone.
4. Thicken the Sauce
Once the ribs are done, remove them from the slow cooker and set aside. Whisk the cornstarch with a bit of water, then stir it into the sauce in the crockpot. Let it thicken for 5-10 minutes.
5. Serve and Garnish
Place the ribs on a serving platter, drizzle with the thickened sauce, and garnish with sesame seeds and green onions. Serve with rice and veggies.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the ribs and sauce for up to 2 months. Thaw overnight and reheat on the stove or in the microwave.
- Pro Tip: Use leftover ribs to make amazing tacos or sliders!
Conclusion
And there you have it—Korean BBQ-style short ribs that are so simple yet so impressive! This recipe is perfect for busy families, special dinners, or whenever you’re craving comfort food with a little flair. I can’t wait for you to try it! Let me know how it turns out in the comments, and feel free to ask any questions. Happy cooking!
