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Korean Style Slow Cooker Boneless Short Ribs
Prep Time
15 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 45 mins
 

Using a chuck roast that you cut into rib size pieces, is the secret to tender, juicy and inexpensive short ribs. Make sure to choose a chuck roast with a good amount of fat running through it. You won't sacrifice on flavor at all.

Course: Main Course
Servings: 8
Ingredients
  • 3 pounds boneless beef chuck roast
  • 1 tablespoon vegetable oil
  • 3/4 cup beef broth , divided
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 2 tablespoons red chili paste
  • 1 tablespoon sesame oil
  • 5 cloves garlic , thinly sliced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons cornstarch
  • 4 green onions , chopped (optional)
  • 2 tablespoons sesame seeds , toasted if desired (optional)
Instructions

  1. Cut roast into rectangles about 2" by 3" to resemble short ribs. Season beef with salt and pepper. Heat oil in large nonstick skillet over medium high heat and brown ribs, on all sides, in batches.

  2. Arrange short ribs and any juices in slow cooker. Combine 1/2 cup beef broth, soy sauce, brown sugar, rice vinegar, chili paste, sesame oil, garlic and ginger and pour over ribs in slow cooker.

  3. Cover and cook on Low 8 to 9 hours or High 4 to 5 hours or until ribs are very tender.
  4. Remove ribs to serving platter. Skim fat from sauce if desired. Combine cornstarch with remaining 1/4 cup broth and stir until smooth. Stir into juices in slow cooker and cook on HIgh 5 minutes or until thickened.
  5. Serve sauce over ribs, sprinkle with green onion and sesame seeds.