This slow cooker braised Korean short ribs recipe is pretty much a dump-it-in-and-forget-about-it kind of dish. Good thing it’s also Whole30-friendly and delicious!
A simple paleo and Whole30 galbi jjim!
This delicious and easy short rib recipe is a simplified version of one of my favorite Korean dishes, galbi jjim, a special occasion dish where the meat is cooked until it is meltingly tender in a savory sauce sweetened with fruit. (If you’re looking for Korean barbecue short ribs, check out my Kalbi recipe.)
Inspired by a recipe in Slow Cooker Revolution from the editors at America’s Test Kitchen, I’ve made this Korean-style braised short rib dish so many times over the years—and every time, it’s been easy-peasy and tasty. I’ve replaced the traditional sauce ingredients (e.g., soy sauce, Kirin, sake, and sugar) with some Whole30-compatible substitutes, and the flavor profile is still spot on!
What’s cool about this recipe is that you don’t need to sear off any of the meat or caramelize any aromatics—it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the Crock Pot.
Can you make Korean short ribs in an Instant Pot or in the oven?
Yes! I posted this recipe back before I became an Instant Pot evangelist, and I have since created a faster Instant Pot Korean Short Ribs recipe. In fact, I prefer to use the pressure cooker to make this dish because it’s way faster, and the results are just as good.
If you want to cook this dish in a Dutch oven, I would add an additional cup of broth to the sauce and bake, covered, in a 300°F oven for 3 to 4 hours or until tender.
How do you remove the excess fat?
There’s no getting around the fact that these beef ribs are a rich cut and release a lot of fat after cooking low and slow for hours. If you want to eat the dish right away, take out the beef ribs and carefully spoon off the fat on the top of the sauce or pour the sauce in a fat separator.
You can also cook this dish ahead of time and store it in your fridge. When you’re ready to serve the dish, remove the hardened fat cap on the top before reheating the dish.
Can you make Korean short ribs ahead of time?
Yes! These slow cooker Korean Short Ribs are great for meal prep because they reheat beautifully! Plus, the extra fat in the sauce can be easily removed when the short ribs have chilled in the refrigerator overnight. You can store the beef short ribs in the fridge for up to 4 days and in the freezer for up to 3 months.
Ingredients
- English-style beef short ribs: pick nice meaty pieces, with some nice marbling, for the best results!
- Asian pear: Adds a subtle sweetness to the sauce without the need to add brown sugar. You can substitute a regular pear if you can’t find an Asian pear.
- Garlic
- Scallions or Green Onions
- Ginger
- Coconut aminos: a subtly sweet soy sauce substitute
- Red Boat fish sauce:
- Rice vinegar: Adds a nice tang to the sauce. Feel free to substitute with coconut vinegar, apple cider vinegar, or white balsamic vinegar.
- Chicken broth or beef broth
- Kosher salt
- Freshly ground pepper
- Fresh cilantro (optional garnish)
How to make slow cooker Korean short ribs!
Heat your broiler with the rack 6 inches from the heating element. While the broiler is heating, sprinkle the ribs liberally with salt and pepper. (Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.)
Lay the seasoned ribs, bone-side up, on a foil-lined rimmed baking sheet.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes, or until the meat is nice and browned.
Transfer the ribs to the slow cooker and make sure everything is in a single layer on the bottom. You can lay the pieces on their sides to make them all fit.
Make the sauce by tossing the pear, garlic, scallions, ginger, coconut aminos, fish sauce, and vinegar in a high speed blender. Blend until smooth.
Pour the sauce evenly over the ribs, followed by the broth.
Cover with the lid, and set the slow cooker on low for 9 to 11 hours or high for 5 to 6 hours.
The ribs are ready when they’re fork tender and almost falling off the bone.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Then, pour about 1 cup of the sauce over the ribs.
Sprinkle on the chopped cilantro, if desired, and serve the remaining sauce on the side.
What can you serve with the Korean Short Ribs?
To keep things paleo and Whole30, serve the short ribs with cauliflower rice and some vegetable sides, like Pineapple Coleslaw, Quick Sugar Snap Peas with Basil, Mint, and Lime, or Garlic Cauliflower Mashed Potatoes.
How to store leftovers?
Store leftover Korean Short Ribs in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
More Korean-inspired Paleo and Whole30 recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Slow Cooker Korean Short Ribs
Ingredients
- 5 pounds bone-in English-style beef short ribs
- Diamond Crystal kosher salt
- Freshly ground pepper
- 1 medium Asian pear, pear, or Fuji apple peeled, cored, and chopped coarsely
- 6 garlic cloves peeled and roughly chopped
- 3 scallions roughly chopped
- 1 piece fresh ginger about the size of your thumb, peeled and coarsely chopped
- ½ cup coconut aminos
- 1 tablespoon rice vinegar coconut vinegar, or white balsamic vinegar
- 2 teaspoons Red Boat fish sauce
- 1 cup bone broth or chicken broth
- ¼ cup fresh cilantro coarsely chopped (optional garnish)
Instructions
- Heat your broiler with the rack 6 inches from the heating element.
- Sprinkle the ribs liberally on all sides with salt and pepper. Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff.
- Place the ribs, bone-side up, in a single layer on a foil-lined rimmed baking sheet.
- Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes or until nicely browned.
- Place the ribs in a single layer in the slow cooker. Lay them on their side to fit them all in the pot.
- Time to make the sauce! Toss the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce in a blender. Blitz until smooth.
- Pour the sauce evenly over the ribs and add the broth to the pot.
- Cover with the lid, set the slow cooker on low for 9 to 11 hours or on high for 5 to 6 hours. The ribs are done when they are fork tender and nearly fall off the bone.
- When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
- Let the braising liquid settle for 5 minutes and then pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Pour a cup of sauce over the ribs.
- Sprinkle on the chopped cilantro, if desired, and serve the remaining sauce on the side.
- Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.
Video
Notes
- Slow cooker cooking times can vary depending on the brand. If your slow cooker runs hotter (e.g. Crockpot), the ribs will be done at the lower end of the cooking time range. It’s okay to start checking the meat at the 8 hour mark if you're cooking on low.
- Dutch oven instructions: If you want to cook this dish in a Dutch oven, I would add an additional cup of broth to the sauce and bake, covered, in a 300°F oven for 3 to 4 hours or until the ribs are tender.
- Instant Pot instructions can be found in my Instant Pot Korean Short Ribs recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
5 star rating-and I use this recipe to make street tacos. Topping with cilantro, onion, avocado, and sometimes Korean K-mama hot sauce.
The latest edition of the recipe I added a Guajillo, adoba and cayenne dried peppers to the sauce to kick it up, and an apple for some more sweetness.
Absolutely tasty!
Can the fat be saved to use for cooking?If yes, what are the examples?
I don’t normally save the fat for cooking because there are lots of impurities in it that can burn.