Description
This recipe for Braised Korean Short Ribs delivers tender, flavorful English-cut ribs braised in a rich, savory sauce made with soy sauce, beef broth, sesame oil, mirin, garlic, ginger, brown sugar, and gochugaru. The ribs are first seared to develop deep flavor, then slow-cooked either in the oven or slow cooker until perfectly tender. The braising liquid is finished into a luscious sauce thickened with cornstarch. Serve these ribs with steamed rice and garnish with scallions and sesame seeds for an authentic Korean-inspired meal.
Ingredients
Main Ingredients
- 3 lb English cut short ribs
- 2 tbsp canola oil (for searing ribs)
- Salt and pepper (to taste)
Sauce Ingredients
- 3/4 cup soy sauce
- 3/4 cup beef broth
- 1 1/2 tsp sesame oil
- 1 1/2 tsp mirin
- 4 cloves garlic (grated or minced very fine)
- 2 tsp ginger (grated)
- 1/3 cup brown sugar
- 1 tbsp gochugaru (Korean red pepper flakes)
Thickening Mixture
- 1 tbsp cornstarch
- 1/4 cup beef broth (cold) or water
For Garnish
- Chopped scallions
- Sesame seeds
Instructions
- Prepare Sauce: In a bowl, whisk together soy sauce, beef broth, sesame oil, mirin, garlic, ginger, brown sugar, and gochugaru until well combined. Set aside to let the flavors meld while preparing the ribs.
- Sear Ribs: Drizzle the short ribs with canola oil and season generously with salt and pepper, rubbing to coat evenly. Heat a heavy pan or cast iron skillet over high heat. In batches to avoid overcrowding, sear the ribs on all sides until a dark, deep crust forms. This caramelization develops rich flavor. Remove ribs and set aside.
- Braise in Oven (if using): Preheat the oven to 325°F (160°C). Using a heavy, lidded pot such as a cast iron Dutch oven, drain excess fat from the pan used for searing. Return the ribs to the pot and pour the prepared sauce over them. Cover with lid and bake for 2 1/2 hours, or until ribs are tender enough to pierce easily with a knife. If needed, cook an additional 30 minutes.
- Braise in Slow Cooker (alternative method): Place seared ribs in the slow cooker. Pour the sauce over the ribs. Cover and cook on low for 8-9 hours until the meat is tender and falling off the bone.
- Finish Sauce: Carefully transfer the ribs to a plate and cover with foil to keep warm. Skim off and discard excess fat from the braising liquid using a fat separator or spoon. Return the liquid to the stove over medium heat (or the slow cooker set to high). In a small bowl, whisk together cornstarch and cold beef broth or water to create a slurry. Slowly whisk the slurry into the simmering braising liquid, stirring constantly until the sauce thickens to a glossy consistency.
- Serve: Plate the ribs and spoon the thickened sauce over the top. Garnish with chopped scallions and sesame seeds. Serve alongside steamed rice for a complete meal.
Notes
- For best flavor, sear the ribs well to develop a deep crust before braising.
- Gochugaru may be substituted with another chili powder for less heat but authentic Korean flavor is recommended.
- The braising liquid can be skimmed multiple times to reduce fat content and create a cleaner sauce.
- You can make this dish a day ahead; the flavors deepen when refrigerated and gently reheated.
- Use a heavy lidded pot like a Dutch oven for even cooking and moisture retention during oven braising.
- Slow cooker method is excellent for hands-off cooking but requires longer cook time.
- Serve with steamed white rice or sticky rice to balance the richness of the dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes (oven braising) or 8-9 hours (slow cooker)
- Category: Main Course
- Method: Braising
- Cuisine: Korean