Description
This crockpot short rib recipe offers incredibly tender, flavorful short ribs with minimal effort, perfect for busy families. It focuses on simple ingredients and maximum taste for a comforting, hearty meal that feels gourmet without the stress.
Ingredients
- 4–5 lbs beef short ribs, bone-in
- 2 teaspoons sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (for searing)
- 1 large yellow onion, roughly chopped
- 6 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and grated
- 8 cloves black garlic, peeled and mashed
- 0.25 cup Gochujang paste
- 0.5 cup alcohol-free tamari
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons pure maple syrup
- 3 cups beef broth, low-sodium
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon toasted sesame oil
- 3 large shallots, peeled and very thinly sliced
- 1 cup vegetable oil (for frying shallots)
- 0.5 cup all-purpose flour
- 4 scallions, thinly sliced
Instructions
- Prep the Ribs: Pat beef short ribs thoroughly dry with paper towels. Season generously all over with 2 teaspoons sea salt and 0.5 teaspoon freshly ground black pepper.
- Sear the Ribs: Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear ribs in batches, turning occasionally, until deeply browned on all sides (about 3-4 minutes per side). Remove ribs and set aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped yellow onion to the skillet and sauté for 5-7 minutes until softened. Add minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
- Build Braising Liquid: Stir in mashed black garlic and Gochujang paste, cooking for 1 minute while stirring constantly. Pour in alcohol-free tamari, unseasoned rice vinegar, and pure maple syrup, scraping up any browned bits from the pan. Bring to a gentle simmer, then stir in beef broth.
- Combine and Cook in Crockpot: Carefully transfer the seared short ribs and the braising liquid mixture into a 5-6 quart crockpot. Ensure ribs are mostly submerged. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the meat is fork-tender.
- Finish the Sauce: Once cooked, remove short ribs to a platter and tent loosely with foil. Allow braising liquid to cool slightly, then skim off any excess fat. Pour the strained liquid into a saucepan, bring to a simmer. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water into a slurry, then slowly whisk into the simmering sauce, stirring until it thickens and becomes glossy (about 2-3 minutes). Remove from heat and stir in 1 teaspoon toasted sesame oil.
- Crispy Shallots: While the sauce thickens, heat 1 cup vegetable oil in a small, deep skillet to 350F (175C). Toss thinly sliced shallots with 0.5 cup all-purpose flour until lightly coated. Fry in small batches until golden brown and crispy (about 2-4 minutes per batch). Drain on paper towels and season with salt.
Notes
For shortcuts, you can skip searing the ribs, or use pre-chopped onions and garlic. For a holiday twist, add a sprig of fresh rosemary or dried cranberries in the last hour of cooking. For meal prep, cook with additional robust vegetables like quartered carrots or parsnips. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 40 minutes
- Cook Time: 380 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1-2 short ribs (approx. 250 g)
- Calories: 550 calories
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg