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Crockpot Korean-Style Beef Short Rib Bowls, high protein slow cooker meals
Brittany Stage

Crockpot Korean-Style Beef Short Rib Bowls

Bone-in beef short ribs braise low and slow in a savory sauce of soy sauce, sesame oil, garlic, ginger, and brown sugar until the meat is pull-apart tender and the sauce turns into a glossy, concentrated glaze. Shred the beef and serve it over steamed rice for a protein-packed bowl everyone at the table will want seconds of.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs trimmed of excess surface fat
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar packed
  • 2 tbsp sesame oil toasted
  • 2 tbsp mirin or dry sherry as a substitute
  • 1 tbsp rice wine vinegar
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger peeled and finely grated
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional, for gentle heat
  • 1 medium Asian pear or Bosc pear grated, about 1/2 cup, acts as a natural tenderizer
  • 1 tbsp neutral oil such as vegetable or canola oil, for searing
  • 3 cups short-grain white rice cooked, for serving
  • 4 green onions thinly sliced, for serving
  • 2 tsp sesame seeds toasted, for serving

Equipment

  • slow cooker (6-quart)
  • large skillet or Dutch oven
  • mixing bowl
  • whisk
  • two forks for shredding
  • fine mesh strainer (optional)

Method
 

  1. Pat the short ribs completely dry with paper towels. Trim away any large, thick pieces of surface fat using a sharp knife. A little marbling is fine and adds flavor, but large white fat caps will make the finished sauce greasy. Season the ribs on all sides with black pepper.
  2. In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, mirin, rice wine vinegar, minced garlic, grated ginger, red pepper flakes (if using), and grated pear until the sugar is mostly dissolved. The grated pear helps tenderize the meat and adds a subtle sweetness that balances the salty soy base.
  3. Heat the neutral oil in a large skillet over high heat until the oil is shimmering and just beginning to smoke. Sear the short ribs for 2 minutes per side until a deep brown crust forms on the surface. Work in batches so you do not crowd the pan, which would steam the meat instead of browning it. Searing is optional but builds a richer, more complex final sauce.
  4. Transfer the seared short ribs to the slow cooker, bone side down if possible. Pour the prepared sauce evenly over the ribs, making sure all surfaces are coated. The liquid should come about halfway up the sides of the ribs. If it does not, add a splash of water or low-sodium beef broth to bring it up slightly.
  5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The ribs are done when the meat pulls away from the bone with almost no resistance and shreds easily when pressed with a fork. The bones themselves may fall out into the liquid, which is exactly what you want.
  6. Carefully remove the short ribs and set them on a cutting board. Discard the bones and any remaining large pieces of fat. Use two forks to shred the beef into thick, generous pieces. Skim any visible fat from the top of the sauce in the slow cooker using a spoon, then return the shredded beef to the pot and stir it into the sauce so every piece is coated.
  7. Serve the shredded beef over steamed short-grain rice. Spoon extra sauce generously over each bowl. Top with sliced green onions and toasted sesame seeds. Serve immediately while the beef is hot and the sauce is glossy.

Notes

Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Store the beef with its sauce so it stays moist. Reheat gently in a covered skillet with a splash of water. Leftover beef works great in lettuce wraps or over noodles the next day.