Korean Braised Short Ribs

This recipe is sponsored by the Washington Beef Commission. Thank you for supporting the brands that support For the Love of Gourmet!

Welcome back to my second recipe in partnership with the Washington Beef Commission! This series is what I’m calling the “Mother Runner” series. The first recipe was a beefy breakfast skillet that I use as a refueling recipe after my early morning long runs. My days start early, with a training run or weightlifting session followed by making breakfast and lunches for kids before getting some of them off to school and having a fun day with the little ones who are home with me. By the time dinnertime rolls around, I know I need a nourishing meal with a good mix of protein to heal my muscles, carbs for energy, and veggies for vitamins and fiber. Sometimes after such a busy day with an early start, that’s a tall order. Any recipe that I can prepare in the morning like these slow cooker Korean braised short ribs and enjoy when dinnertime hits is a win for everyone. Not having to make a meal at a busy time of day when I’m already tired and would rather be spending time with my kids is exactly what I want to do, but I still need something nourishing and ideally delicious! You don’t need to spend hours in the kitchen to make a delicious meal and when you’re a busy mom like me also training for an ultramarathon, a slow cooker meal can save you.

Ingredients for Korean Braised Short Ribs

• Short ribs: When cooked low and slow, short ribs are one of my favorite cuts of beef. They are so moist and flavorful and hard to mess up. A quick season and sear in the morning followed by a long, slow braise gives you the most tender beef. They are cooked in such a flavorful
• Canned pears: Korean cooking frequently uses pears to tenderize meat and add sweetness. When you’re working with a less tender cut of meat, you need something that will help make it more tender. Pears have natural enzymes that help break down the proteins in meat, giving the signature tenderness found in Korean dishes like bulgogi.
• Soy sauce: Soy sauce gives this dish a signature umami flavor and brings in the Asian flavors in a really lovely, flavorful way.
• Brown sugar: I love the caramel sweetness that comes from brown sugar and it’s a perfect addition in this dish.
• Gochujang: Gochujang is a traditional Korean fermented chili paste with a spicy, sweet, and umami-rich flavor. I recommend using 2 tablespoons of it if you’re serving it to kids, but 3 tablespoons is perfect if you’re looking for more heat or not serving it to kids! 
• Fresh ginger: I confess that I hate to grate fresh ginger because there is nothing worse than biting into a huge chunk of spicy ginger! In this recipe, and in any recipe that calls for fresh ginger, I like to use the tube of grated fresh ginger found in the refrigerator section of your grocery store. It’s a game changer and it tastes the same!
• Garlic: I use a lot of garlic here to make sure that the flavor comes through after cooking in the slow cooker.
• Salt and pepper: I generously season the short ribs with freshly ground black pepper and coarse salt because I think the coarser texture helps get the crispy browned edges we are looking for on the short ribs.
• Sesame Oil: You can use another oil here, but the flavor of sesame oil is totally worth it here. I sear the short ribs in the sesame oil and then cook the garlic in it as well.
• White wine: I’ve also made red wine braised short ribs, and the tang that you get from wine in a braising recipe is really tasty. You can use regular white wine, or mirin if you have it but it will add extra sweetness.
• Chicken broth: I know this is a beef recipe, but I find that beef broth is a little too heavy and overpowers the flavors of the soy sauce and gochujang.
• Bok Choy, mushrooms, and rice: I like to serve these braised short ribs with rice, bok choy, and mushrooms, both sauteed in sesame oil with a little salt. You can also use broccoli, carrots, or anything else that sounds good!

How to Make Korean Braised Short Ribs

• First, pat your short ribs dry with a paper towel. If there is moisture on them, they are more likely to steam and less likely to brown with the crispy edges we are looking for. Season generously with coarse salt and freshly ground black pepper while heating sesame oil in a large skillet. Work in batches, browning the short ribs on all sides, then transfer to a plate.
• Once the short ribs are browned, add a little more sesame oil along with the garlic and ginger. Allow to cook for a few minutes before adding the white wine. Scrape off the browned bits from the bottom of the pan as the wine reduces.
• To a high-speed blender, add the canned (drained) pears, soy sauce, brown sugar, gochujang, broth, and the liquid from the skillet. Blend until smooth.
• Transfer the short ribs to a slow cooker and pour the liquid from the blender over the short ribs. Cook on low for about 8 hours or high for 4-5 hours until fork tender.
• Serve over rice with vegetables, sliced green onion, and/or kimchi, if desired

These Korean braised short ribs hit the spot every single time. I’m always so grateful when I take the time in the morning to make sure I have a delicious protein-packed meal that helps nourish me after that day’s run and adventures with the kids and fuel me for the next day. If you have any leftovers, you can shred the meat off of the bone and enjoy it as a rice bowl, turn it into a burrito, add it to a breakfast scramble, or anything else that sounds good! I’ve even cooked ramen noodles and added the shredded leftover short ribs to the top. Choose your own adventure and let me know how much you love this recipe below!