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Slow Cooker Korean Short Ribs

Slow Cooker Korean Short Ribs

There’s nothing in the world like coming home to the blissful aroma of these Slow Cooker Korean Short Ribs. They hit that perfect blend of savory and mildly sweet. They’re like traditional Korean Kalbi (AKA Galbi) BBQ short ribs, but cooked use American style cut ribs in a slow cooker.

Eating them? Eating them is a tender slice of heaven on your tongue. This recipe comes from the hearty ranchers who blog at Teton Waters Ranch. Thank you, gentlemen for this extraordinary recipe!

By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.

Slow Cooker Korean Short Ribs

The Players:

The Equipment:

The How-To:

Salt & pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.

Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people.

The Sizzle:
By substituting coconut aminos for soy sauce, this meal easily becomes Paleo diet-friendly. Paleo enthusiasts advocate that because 95% of human existence has followed the hunter-gatherer lifestyle, we should continue to eat unprocessed foods to achieve optimal health.

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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13 Responses to Slow Cooker Korean Short Ribs
  1. Kate
    February 4, 2013 | 7:09 pm

    Can’t wait to try the ribs ! Sound great
    We have been pretty much Paleo since last August. I have
    lost 30+ lbs and my husband just under 30 lbs!
    He is a type1 diabetic and I think Paleo has either
    lengthened or saved his life
    We are REBELS ……in Wyoming
    Kate and Skip

    • KristenM
      February 5, 2013 | 12:16 am

      Congratulations on your success! That sounds awesome. :)

  2. Scott
    February 5, 2013 | 3:27 pm

    Thanks, Kristen (and Teton Waters Ranch). Just ordered some grass-fed beef soup bones from a local farmer so can’t wait to make my own beef stock and try this recipe.

  3. Kim
    February 6, 2013 | 12:04 am

    This looks delicious.

    • Kim
      February 6, 2013 | 12:05 am

      I’m just checking to see if I get email alerts when someone responds to my comments.

      • Kim
        February 6, 2013 | 12:07 am

        Since I didn’t get a notification, is there a way to turn that feature on? I’d like to be alerted when my comments are responded to, otherwise I’ll never know! Thanks.

  4. Joan
    February 6, 2013 | 2:53 pm

    Thanks Kristen for the recipe. I just bought the Vitaclay cooker and am getting used to how it works. Since it cooks faster do you still use the 8-10 hrs mentioned in the recipe vs 3-4 as the suggested in the user manual to convert to the Vitaclay. As you know it doesn’t have a low setting so the cook time is usually a lot less time.

    • KristenM
      February 6, 2013 | 2:54 pm

      Yes, I’d follow the guidelines of the VitaClay manufacturer. :)

    February 11, 2013 | 7:45 pm

    Another home run! We made these last night and it was amazing. The beef was falling-off-the-bone tender, with lots of flavor. Thank you for sharing!

      August 12, 2013 | 5:41 pm

      Just stopping in to say thank you again! We had these again tonight and I’d forgotten how amazing they are. And so easy too! The house smelled heavenly all day long. This is definitely going into heavy rotation in our household. THANK YOU!

  6. Monica
    August 10, 2013 | 4:17 pm

    Making this as I comment will be done @ 11 definitely excited!!

  7. Mary Light via Facebook
    February 10, 2014 | 12:34 pm

    These would probably be good with some cooling coleslaw.

  8. Lisa Clibon via Facebook
    February 10, 2014 | 5:11 pm

    Yes, lightly blanched cabbage with a little rice wine vinegar and a touch of honey and pepper.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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