Description
Tender bone-in beef short ribs slow-cooked in a savory-sweet Korean-inspired sauce made with soy sauce, Asian pear, garlic, ginger, mirin, sesame oil, carrots, and daikon.
Ingredients
4 pounds bone-in English-cut beef short ribs
¾ cup low-sodium soy sauce
½ cup low-sodium beef broth
1 Asian pear, peeled and roughly chopped
½ medium yellow onion, roughly chopped
⅓ cup packed brown sugar
¼ cup mirin
2 tablespoons rice vinegar
6 garlic cloves
1 tablespoon freshly grated ginger
1 tablespoon toasted sesame oil
½ teaspoon black pepper
3 medium carrots, cut into large chunks
8 ounces daikon radish, cut into large chunks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Instructions
1. Pat the short ribs dry and trim away only large pieces of exterior fat.
2. Add soy sauce, broth, Asian pear, onion, brown sugar, mirin, rice vinegar, garlic, ginger, sesame oil, and black pepper to a blender.
3. Blend until mostly smooth.
4. Place carrot and daikon chunks in the bottom of a 6-quart slow cooker.
5. Arrange the short ribs over the vegetables.
6. Pour the sauce over the ribs and turn them once to coat.
7. Cover and cook on LOW for 8–9 hours.
8. Begin checking the ribs near the 8-hour mark. They are ready when a fork slides easily into the meat and the beef pulls from the bone with little resistance.
9. Transfer the ribs and vegetables to a serving platter.
10. Skim visible fat from the cooking liquid.
11. Optional: simmer 1½–2 cups of cooking liquid in a saucepan for 5–10 minutes for a stronger, glossier sauce.
12. Spoon sauce over the ribs and garnish with scallions and toasted sesame seeds.
13. Serve hot with rice and vegetables.
Notes
Use fully thawed ribs before slow cooking.
English-cut short ribs are preferred over thin flanken-cut ribs for this long cooking method.
Avoid adding additional broth unless needed because the slow cooker retains moisture.
Asian pear may be replaced with ripe Bosc pear.
For added heat, mix 1–2 teaspoons gochujang into the sauce.
Check soy sauce, mirin, broth, and gochujang labels when gluten or allergen concerns apply.
Nutrition
- Serving Size: About 1 large meaty short rib with vegetables and sauce
- Calories: 610 kcal
- Sugar: 21g
- Sodium: 1350mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 0g