Slow Cooker Korean Style Short Ribs for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. If your short ribs are very large, you may want to trim excess fat, though some fat is desirable for moisture. Make sure your slow cooker is positioned on a level surface away from any heat-sensitive areas.

Having everything prepped in advance allows for a smooth assembly process, ensuring you can simply layer the ingredients and start the cooking process without any last-minute adjustments or searching for missing items.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the raw beef short ribs into the base of the slow cooker. Scatter the chopped green onions over the meat, then add the minced garlic using a spoon.
   Look for The ribs should be arranged in a single layer if possible for even cooking.
   Tip Ensure the slow cooker is clean and dry before adding the ingredients.

At the end of this phase, the slow cooker should be filled with the raw ribs, aromatics, and the soy sauce mixture. The ingredients should be evenly distributed to ensure that every piece of meat is in contact with the sauce.

Check that all components are accounted for and that the slow cooker is plugged in and ready to begin its cycle. The kitchen should smell fresh and ready, with the ingredients neatly layered and prepared for the long, slow braising process ahead.

Slow cooking process

2. 2Add the sauce and cook
   Pour the dark soy sauce mixture evenly over the ribs in the slow cooker. Cover with the lid and set to cook on low for 8 hours until tender.
   Look for The sauce should completely coat the ribs to ensure deep flavor infusion.
   Tip Do not lift the lid during the first few hours to maintain heat.

During this phase, the magic happens as the ribs slowly braise in the soy mixture. You will notice the sauce beginning to darken and thicken as it absorbs the flavors from the beef and aromatics. There is no need to interfere; the slow cooker is working to break down the fibers of the meat. By the end of this period, the kitchen will be filled with a savory, mouth-watering aroma, indicating that the ribs are well on their way to being perfectly tender.

Final check and serving

3. 3Finish and serve
   Once the cooking time is complete, check that the beef has reached an internal temperature of 145°F (63°C). Remove the ribs carefully and let them rest for at least 5 minutes before serving.
   Look for The meat should be very tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the beef is cooked to a safe temperature.

As you finish this phase, the meat should be exceptionally tender, falling off the bone with ease. The sauce will have reduced slightly, becoming a rich, glossy glaze that coats the ribs. Verify the internal temperature of the beef to ensure it is fully cooked and safe.

The ribs should appear dark, succulent, and steaming hot. Once rested, the dish is ready to be transferred to a serving platter, ensuring the flavorful juices are poured over the top before presentation.

Common mistakes

One common mistake is overcrowding the slow cooker. While the ribs should be in the vessel, packing them too tightly can prevent even heat distribution and result in uneven cooking. Another error is checking the food too frequently; opening the lid lets heat escape and significantly increases the cooking time.

Finally, ensure you are using the correct temperature setting. Using the high setting instead of low may cause the meat to toughen rather than tenderize, so patience is key for the best results.

How to tell it’s done

The short ribs are finished when they are fork-tender and reach an internal temperature of 145°F (63°C). At this point, the meat should be very soft and easily pull away from the bone with minimal pressure. If the meat still feels resistant, continue cooking on low for an additional 30 to 60 minutes. Proper resting after cooking is vital; allow the meat to sit for at least 5 minutes to let the juices redistribute, ensuring every bite remains moist and flavorful.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest