Crock Pot Asian Style Beef Ribs

Slow cooker Korean beefiness brusk ribs recipe. Consummate your dinner preparation effortlessly in your dull cooker. These Korean brusk ribs are packed with succulent and savory flavor and the meat is fork tender falling off the bone.

Today I'g back with a super flavorful, no fuss, slow cooker beefiness short ribs recipe. These ribs are cooked in a tedious cooker long & deadening for eight hours ​and are os fall off tender. It most melts in your mouth like butter. 🙂

This is a spin off dish from my traditional galbijjim recipe. I also have a variation of this recipe cooked in an Instant Pot as well. Based on your preferred cooking tools and completion time, you can choose the method yous prefer to go with.

I love the flavor of Korean braised beef ribs. Its sweetness, salty, meaty and savory flavor is seriously hard to resist. Browning the ribs over a skillet really enhances the savory and rich season too. And so don't skip it if you can do that.

Another reason I really like this dish is because of its side dishes (i.due east. infant potatoes and carrots). You don't need to gear up them separately and they are cooked with the ribs and the sauce from the start, so they are just equally flavorful too. And super convenient! It really makes a great "one pot repast".

Anyway, hope you give this a effort soon! It's simply marvelous.

INGREDIENTS FOR Dull COOKER KOREAN Short RIBS (SERVES four – 6)

Master

• 1.5 kg / iii.iii pounds bone-in beef brusque ribs
• 500 thou / 18 ounces baby potatoes, rinsed
• 300 thou / 11 ounces carrots, peeled & cutting in medium size chunks
• (optional) light-green onions, thinly sliced
• (optional) toasted sesame seeds

SAUCE

• 1 red apple tree or pear (Asian pear or Williams pear), (170 thou / 6 ounces),  cored & chopped
• 1/two onion (60 g / 2 ounces), peeled & chopped
• 1/2 cups beefiness stock
• i/2 cup soy sauce , regular (kikkoman)
• i/4 loving cup brown sugar
• 2 Tbsp dear
• two Tbsp rice wine (mirin)
• ane Tbsp minced garlic
• 1 tsp sesame oil
• v whole black peppercorns

THICKENER

• 2 Tbsp corn starch (or irish potato starch)
• 2 Tbsp water

*1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE KOREAN Short RIBS IN Boring COOKER

1. Rinse the bone-in short ribs under common cold water, mainly around the bone area to remove any bone fragments. (If you accept some time, you lot can soak in cold water for x mins while changing water a few times.) Gently pat downward the ribs with some kitchen papers.

two. Pre heat a large skillet over medium high heat and identify the ribs. Brown all sides for about one minute. Transfer them into the dull cooker crockpot as they finish.

iii. Blend the sauce ingredients in a mixer or food processor until smooth. Pour over the meat. Add together the babe potatoes and carrots. Close the lid and melt for 8 hours on low heat. (You could cook for 5 hours on high rut if y'all're short on fourth dimension, but I find that information technology results in less flavorful and less tender meat.)

4. 30 mins prior to the end of the cooking fourth dimension, make the starch slurry by combining the water with the starch flour. Whisk well and pour information technology into the tiresome cooker. Plough the rut to loftier and simmer for the remaining time.

Alternatively, you can accept out almost of the sauce from the slow cooker after 8 hours of cooking. And then simmer the sauce over the stove on high estrus, stirring, until it thickens. Y'all may use the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker equally it's less work and less clean upwards after.)

(Optional) Separate the fat using a fat separator or by storing it in the fridge for a few hours then scraping off the solidified fat. I don't normally separate fatty in the offset serving, but if I'g eating information technology as a leftover, I remove the solidified fat as information technology'south quite convenient to remove.

v. Serve over rice. Garnish with green onions and/or toasted sesame seeds.

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Principal

• ▢ one.5 kg bone-in beef short ribs (3.iii pounds)
• ▢ 500 m baby potatoes (18 ounces), rinsed
• ▢ 300 m carrots (11 ounces), peeled & cut in medium size chunks
• ▢ green onions (optional), thinly sliced
• ▢ toasted sesame seeds (optional)

SAUCE

• ▢ ane red apple tree or pear (Asian pear or Williams pear), (170 g / 6 ounces),  cored & chopped
• ▢ one/two onion (sixty g / ii ounces), peeled & chopped
• ▢ 1/ii cup beef stock
• ▢ 1/two cup soy sauce , regular (kikkoman)
• ▢ 1/4 loving cup brown sugar
• ▢ ii Tbsp honey
• ▢ 2 Tbsp rice wine (mirin)
• ▢ 1 Tbsp minced garlic
• ▢ ane tsp sesame oil
• ▢ five whole black peppercorns

THICKENER

• ▢ 2 Tbsp corn starch  (or potato starch)
• ▢ 2 Tbsp water

• Rinse the bone-in short ribs under common cold water, mainly around the bone surface area to remove any bone fragments. (If you have some time, y'all can soak in common cold water for 10 mins while changing h2o a few times.) Gently pat down the ribs with some kitchen papers.

• Pre heat a large skillet over medium high estrus and identify the ribs. Dark-brown all sides for about 1 minute. Transfer them into the slow cooker crockpot as they finish.

• Alloy the sauce ingredients in a mixer or food processor until smoothen. Pour over the meat. Add the baby potatoes and carrots. Close the lid and cook for viii hours on depression heat. (Y'all could cook for five hours on high heat if you're curt on fourth dimension, but I find that it results in less flavorful and less tender meat.)

• 30 mins prior to the finish of the cooking time, make the starch slurry by combining the water with the starch flour. Whisk well and cascade information technology into the slow cooker. Turn the heat to high and simmer for the remaining time.

  Alternatively, yous can accept out most of the sauce from the dull cooker subsequently eight hours of cooking. Then simmer the sauce over the stove on high rut, stirring, until it thickens. Y'all may apply the starch slurry to quicken the process. (My preferred method is thickening in the slow cooker as information technology'southward less work and less clean up afterwards.)

  (Optional) Separate the fat using a fat separator or by storing it in the refrigerator for a few hours then scraping off the solidified fat. I don't normally separate fat in the first serving, only if I'm eating it as a leftover, I remove the solidified fat as it'south quite convenient to remove.

• Serve over rice. Garnish with green onions and/or toasted sesame seeds.

Calories: 199 kcal | Carbohydrates: 44 1000 | Protein: five g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 1163 mg | Potassium: 647 mg | Cobweb: 4 g | Sugar: 22 g | Vitamin A: 8369 IU | Vitamin C: 22 mg | Calcium: 44 mg | Iron: 1 mg

The nutrition information shown is an estimate provided past an online diet calculator. It should non be considered a substitute for a professional nutritionist's advice.

I dearest hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Source: https://mykoreankitchen.com/slow-cooker-short-ribs/

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