Ingredients
Scale
- 4–6 lb. beef short ribs, bone-in (about 10 two-inch pieces)
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 3 carrots, peeled and cut into 1-inch cubes
- ½ cup soy sauce
- ½ cup beef broth
- ¼ cup honey (or 1 cup cubed pear)
- 1 medium onion, coarsely chopped
- 5 cloves garlic
- 2 tablespoons sesame seeds
- 1 tablespoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper (optional, for a spicy kick)
- For serving:
- Steamed rice
- 1 teaspoon sesame seeds
- 1 teaspoon green onions, finely chopped
Instructions
- Layer beef short ribs, potatoes, and carrots in the slow cooker.
- Blend soy sauce, beef broth, honey (or pear), onion, garlic, ginger, sesame oil, and crushed red pepper until smooth.
- Pour the sauce over the ribs, ensuring they are covered.
- Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
- Thicken the sauce with flour after cooking, simmering for 2-3 minutes.
- Serve the ribs over steamed rice, garnished with sesame seeds and green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinate the beef overnight for an enhanced flavor.
You can substitute short ribs with beef chuck for a budget-friendly option.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours on LOW or 4-6 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 100