Slow Cooker Galbi Style Beef Ribs
Tender beef short ribs slow-cooked in a sweet and savory Korean soy-pear glaze until they fall off the bone.
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Ingredients
- 3 lbs Beef short ribs (English cut)
- 1/2 cup Soy sauce
- 1/3 cup Brown sugar
- 1/2 cup Asian pear (grated)
- 2 tbsp Sesame oil
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 tbsp Rice vinegar
- 3 stalks Green onions (sliced)
- 1 tsp Toasted sesame seeds(optional)
- 1/2 tsp Black pepper
Instructions
- 1
Pat the beef short ribs dry with paper towels and place them into the bottom of the slow cooker.
- 2
In a medium mixing bowl, whisk together the soy sauce, brown sugar, grated Asian pear, sesame oil, minced garlic, ginger, rice vinegar, and black pepper.
- 3
Pour the sauce mixture over the ribs, ensuring each piece is well coated.
- 4
Cover and cook on Low for 7 to 8 hours (or High for 4 hours) until the beef is fork-tender.
- 5
Carefully remove the ribs from the slow cooker and set aside on a serving platter.
- 6
Skim the excess fat from the remaining liquid in the pot, then pour the sauce into a saucepan and simmer over medium-high heat for 10 minutes to thicken into a glaze.
- 7
Drizzle the thickened glaze over the ribs.
- 8
Garnish with sliced green onions and toasted sesame seeds before serving with steamed rice.
Nutrition per Serving
645
Calories
42g
Protein
24g
Carbs
41g
Fat
1g
Fiber
18g
Sugar
1250mg
Sodium
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