This slow cooker recipe is the perfect way to enjoy a delicious dinner at night with just a little prep in the morning! It's flavorful and gives you fall-off-the-bone tender meat.
Ingredients
Korean Braised Short Ribs
3.5-4.5 lbs. short ribs
Coarse salt
Freshly ground black pepper
2 tbsp. sesame oil, divided
6 cloves garlic, minced
1 tbsp. fresh grated ginger (I use the pre-grated refrigerated version)
½ cup soy sauce
2-3 tbsp. gochujang
½ cup brown sugar
1 can pears, drained
½ cup white wine
2 cups chicken broth
For Serving
Bok Choy
Rice
Kimchi
Mushrooms
Sliced green onions
Instructions
Pat the short ribs dry with a paper towel before seasoning generously with salt and pepper. Heat 1 tbsp. sesame oil in a large skillet and work in batches to brown the short ribs on all sides. Be careful not to crowd the pan or the short ribs will steam instead of brown with the crispy edges we want!
Once the short ribs are done cooking, add the remaining 1 tbsp. sesame oil to the pan along with the garlic and ginger. Cook for a few minutes, then add the white wine. Scrape up the browned bits from the bottom of the pan and cook for 5-10 additional minutes.
To a high-speed blender, place the liquid from the skillet, soy sauce, gochujang, brown sugar, drained pears, and broth. Blend until smooth.
Transfer the browned short ribs to the slow cooker, then pour the liquid from the blender over them. Stir to make sure they are all coated and as many short ribs as possible are submerged in the liquid.
Cook on high for 4-5 hours or on low for 8 hours.
Cook rice according to the package directions, and saute the bok choy and mushrooms in sesame oil with a little salt.
Serve the short ribs over the rice with the cooked vegetables. Add kimchi or sliced green onions, if desired.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/korean-braised-short-ribs/