Korean Style Short Ribs

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I recently saw a picture of Korean Short Ribs on a blog I follow.  They looked incredible.  I’ve never had short ribs before but the recipe sounded simple and delicious.  I went to the market and had to ask for help in the meat department finding the short ribs.  The recipe called for 5 pounds of them, but all my market had left were 2 1/2 pounds, so I took them.

One thing I loved about this recipe was that it went in the crock-pot and I could leave it while I went to work.  I got a text in the middle of the day from my husband telling me how good the short ribs smelled.  When I walked in the house that night it was all I could do not to run to the crock-pot and have my dinner.

  The short ribs were so tender.  They were easily cut with a fork and well with brown rice.  The sauce had a fant Bar-B-Que and Asian flare it.  It was really good.  My husband immediately told me to keep this recipe as we’d have it again soon.  I had two cups of the sauce leftover so I froze it to later use with tofu stir fry.  Overall this was a great dish that we’ll be having again soon!

Korean Style Short Ribs (adapted from Joelen’s Culinary Adventures)

1 c. soy sauce

1 c. packed light brown sugar

4 T. sesame oil
3 T. rice wine vinegar
2 T. fresh ginger, minced
6 cloves garlic, minced
1/2 c. water
1 t. red pepper
1 t. black pepper
2 1/2 pounds beef short ribs (I went with boneless)
2 green onions, sliced

1.  Mix the soy sauce, brown sugar, seasame oil, vinegar, fresh ginger, garlic, and water in the crockpot, stirring until the brown sugar is well incorporated.  Sprinkle in the red pepper, ginger, and black pepper.  Mix well.

2.  Place the ribs in the crock-pot and spoon sauce over top of ribs.  Cover and cook on low for 8 hours.

3.  Remove ribs from crock and serve over rice.  Top with green onions.


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