Korean Short Ribs (Slow Cooker Recipe) - House of Nash Eats (2024)

FAQs

Why are my short ribs not tender in the crockpot? ›

Cooking Time: If your short ribs turn out tough, that means that they didn't cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue which makes them tough.

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

When it comes to cooking these chunks of beef, there is a right way and a wrong way. If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart.

Cooking in the Slow Cooker

The ribs don't need to swim in liquid, but they should be moistened well — a cup or two of liquid is sufficient, depending on the size of your cooker and the number of ribs.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

You don't have to sear short ribs before slow-cooking, but we do recommend it. Browning the short ribs helps to render out some of the fat. The process also adds a layer of caramelized flavor and gives the ribs a lovely brown sheen they can't get from slow cooking alone.

As much as I love meat, it's the little side dishes (“banchan”) and condiments that I LOVE. Braised potatoes, pickled daikon, kimchi, spicy cucumbers, quail eggs, marinated bean sprouts. The list goes on and on because they really bring you out UNLIMITED bowls of banchan to go with your meal.

It's What's For Dinner., on behalf of the Beef Checkoff. This recipe showcases the difference between two popular Korean bbq methods. The difference between bulgogi and Kalbi is that one uses Short Rib, and one uses Ribeye, both using basically the same marinade and grilled over fire.

Yes. Believe it or not, you can overcook ribs in a slow cooker. That's why I recommend cooking them low and slow and keeping an eye on them towards the end. You're looking for meat that's tender and comes off the bone with light pressure.

The liquid should not come more than halfway up the ribs. Cook them for about 10 minutes on the stovetop like this. Insert a probe from your ChefAlarm into the thickest meat of the thickest rib.

Should you flip meat in a slow cooker? ›

Should I Flip My Roast In The Slow Cooker?: There is no need to flip meat in a crock pot. In fact, I don't recommend trying it because it will be more hassle than it's worth.

Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.

To ensure the dinner cooks correctly and doesn't get soggy, decrease the amount of liquids you add. Usually only ½ to 1 cup of liquid does the trick. And, for extra flavorful results, try using liquid like broth, wine, or juice, instead of just plain water.

Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

How to Fix Dry, Chewy Ribs. Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

Yes. Believe it or not, you can overcook ribs in a slow cooker. That's why I recommend cooking them low and slow and keeping an eye on them towards the end. You're looking for meat that's tender and comes off the bone with light pressure.