Braised Beef Short Ribs (Korean-Style)

Recipe Date: December 27, 2023
Serving Size: 4
Prep Time: 15 Minutes
Cook Time: 360 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Slightly Spicy, Slightly Sweet, and the perfect pairing for a bright, smooth red blend. We recommend doubling the recipe and saving some for leftovers – they’re almost better reheated than they are the first time around!


  • 1 medium onion
  • 8 large cloves of garlic, sliced
  • 2 tbsp minced ginger
  • 2 cups beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp Gochujang (fermented Korean Chile paste)
  • 1 tbsp toasted sesame oil
  • 2 tbsp canola oil
  • Salt & Pepper to taste
  • 4 beef short ribs
  • 2 tbsp cornstarch
  • 2 bunches scallions
  • 2 tbsp toasted sesame seeds


  1. Combine the first 9 ingredients in a slow cooker, and set to ‘high’ to preheat.
  2. heat canola oil in large skillet over medium-high heat
  3. Generously season beef short ribs with salt & pepper. Add to pan, reduce heat to medium and brown on all sides (approx. 2-3 minutes per side).
  4. Transfer ribs to slow cooker, meat side down. Cover, and cook on high for 4-6 hours or until very tender.
  5. Combine cornstarch with approx. 4 tbsp of liquid from the slow cooker in small bowl and stir until smooth.
  6. Pour mixture back into slow cooker and blend. Cook uncovered on high for 20 minutes, then turn off and let stand/thicken for another 10 minutes.
  7. Garnish with sauteed scallions and toasted sesame seeds, and serve with brown rice and veggies. For maximum enjoyment, have a bottle (or two!) of 2018 ‘Fifteen 10’ Red on hand. Cheers!

To Reheat, put in the oven at 350 degrees for 30-40 minutes, or until heated through.

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