Slow Cooker Korean Short Ribs (Soy-Free) Recipe
Delight in the rich and tender Slow Cooker Korean Short Ribs, a soy-free twist on a classic favorite. This recipe features succulent beef short ribs slow-cooked with aromatic garlic, ginger, and a flavorful sauce made from coconut aminos and coconut sugar, resulting in a sweet and savory dish. Perfectly complemented by hearty carrots and red potatoes, this comforting meal requires minimal effort and delivers maximum flavor, making it an ideal choice for a satisfying family dinner.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 4 – 4.5 lbs short ribs, bones included
- 2 – 3 medium carrots, chopped
- 2 red potatoes, cubed
- 1/4 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 inch ginger, minced
- Salt and pepper to taste
- 2-3 tbsp cooking oil
- 1 1/2 – 2 cups water or beef stock
Sauce Ingredients
- 1/2 cup coconut aminos
- 3 tbsp rice vinegar
- 1/4 – 1/3 cup coconut sugar
- 1 heaping tbsp sesame oil
- 1/2 tsp red pepper flakes, or to taste
Thickening Agent
- 2 tbsp arrowroot flour
Instructions
- Prepare the Short Ribs: When purchasing your beef short ribs, ask your butcher to chop them into 3–4-inch pieces as these are difficult to cut at home due to the bones.
- Prepare Vegetables: Chop the carrots and red potatoes into pieces and place them evenly on the bottom of the slow cooker.
- Sear the Short Ribs: Heat 2 to 3 tablespoons of cooking oil in a large heavy-bottom pot over medium-high heat until shimmering. Pat the ribs dry and sear them until golden brown on all sides, about 2–3 minutes per side. Season with salt and pepper generously during searing. Once browned, transfer the ribs to the slow cooker placed over the vegetables.
- Prepare the Sauce: In a medium bowl, whisk together coconut aminos, rice vinegar, coconut sugar, and sesame oil. Layer the minced garlic, chopped onion, ginger, and red pepper flakes evenly over the short ribs in the slow cooker, then pour the prepared sauce over the top.
- Add Liquid and Slow Cook: Pour 1 1/2 to 2 cups of water or beef stock into the slow cooker to cover the ingredients partially. Cover and slow cook on low for 7–8 hours, or until the beef is fork-tender and falling off the bone.
- Thicken the Sauce: About 30 minutes before finishing, scoop out 1 cup of the cooking broth into a small bowl and whisk in 2 tablespoons of arrowroot flour until smooth. Pour this mixture back into the slow cooker and cook uncovered for the final 20–30 minutes to let the sauce thicken. Add an additional tablespoon of arrowroot flour if you prefer a thicker sauce.
- Serve: Serve the short ribs and vegetables hot over cooked rice. Garnish with chopped green onions or cilantro for a fresh finish. Enjoy your comforting, flavorful meal!
Notes
- Using coconut aminos instead of soy sauce makes this recipe soy-free and suitable for those avoiding soy.
- Arrowroot flour is used here as a natural thickener and is gluten-free.
- You can substitute beef stock with water if preferred for a lighter sauce.
- If the sauce is not thick enough, gradually add more arrowroot flour mixed with a little cold water and allow cooking for additional 10–15 minutes.
- The slow cooking method ensures the ribs become incredibly tender and flavorful but can also be adapted to a pressure cooker to reduce cooking time.
