Name: Crockpot Korean Style Short Ribs (Easy Slow Cooker Recipe, Fall-Off-the-Bone)
Prep time: 15 min
Ingredients: 1 cup soy sauce; 1 cup light brown sugar (packed); 4 tablespoons sesame oil; 4 tablespoons rice vinegar; 4 tablespoons fresh ginger (minced ); 1 head garlic (peeled and minced); 1 teaspoon red pepper flakes (optional); 5 pounds beef short ribs (English cut); 2 green onions (optional - thinly sliced (for garnish)); ½ teaspoon white sesame seeds (optional - for garnish)

Disclosure: Grounded in Thyme earns a small commission from some affiliate links at no extra cost. Full Disclosures & Disclaimers.

Jump to Recipe Print Recipe

Why My Family Can’t Get Enough of These Crockpot Korean Short Ribs

This is one of those recipes that makes my whole house smell like love, comfort, and “oh wow, what are you cooking?” — it would be these Crockpot Korean Short Ribs.

This is one of those meals that feels a little fancy but secretly asks very little of me. Which, if we’re being honest, is my favorite kind of cooking. The slow cooker does the heavy lifting while I’m juggling life, laundry, emails, and whatever random thought my Squirrel ADHD decided was urgent at that exact moment.

And every single time I make these ribs, my family loses their minds — in the best way.

A Recipe That Brings Everyone to the Table

There’s something about this dish that pulls everyone into the kitchen. Maybe it’s the rich, sweet-and-savory smell of soy sauce and brown sugar bubbling away. Maybe it’s the garlic and ginger doing their magical thing. Or maybe it’s just that deep-down comfort food vibe that says, sit down, slow down, eat together.

These ribs come out fall-off-the-bone tender, coated in this glossy, sticky sauce that begs to be spooned over rice. And yes — we absolutely fight over who gets extra sauce. I’ve learned to just make more rice and let everyone go back for seconds (and thirds). That is if there is enough!

Why This Recipe Is on Repeat in Our House

This recipe checks all my boxes:

It feeds a crowd (or guarantees leftovers — a win either way).
It’s mostly hands-off.
It tastes like I spent way more effort than I actually did.

On busy days, I mix up the sauce in about five minutes, toss everything into the crockpot, and walk away. By dinner time, the house smells incredible, everyone’s hungry, and suddenly I look like I really have my life together. (I promise you, appearances can be deceiving.)

It’s also one of those meals my kids and my husband both genuinely love — which feels like winning the dinner lottery.

Food Is How I Say “I Love You”

At the end of the day, this recipe is more than just dinner. It’s how I show care. It’s how we connect. It’s how we slow down long enough to sit at the table together and actually talk.

These Crockpot Korean Short Ribs have become part of our family rhythm — a meal that feels special without being complicated, comforting without being boring, and loved every single time it hits the table.

And honestly? Any recipe that makes my family happy and keeps my sanity intact deserves a permanent spot in the rotation.

If you try it, I hope it becomes one of those recipes your people ask for again and again, too. 💛

Crockpot Korean Style Short Ribs (Easy Slow Cooker Recipe, Fall-Off-the-Bone)

These crockpot Korean-style short ribs are tender, flavorful, and fall-off-the-bone delicious. An easy slow cooker dinner and are a family favorite.

Prep Time 15

Serving Size 6

Ingredients

1 cup soy sauce
1 cup light brown sugar packed
4 tablespoons sesame oil
4 tablespoons rice vinegar
4 tablespoons fresh ginger minced
1 head garlic peeled and minced
1 teaspoon red pepper flakes optional
5 pounds beef short ribs English cut
2 green onions optional – thinly sliced (for garnish)
½ teaspoon white sesame seeds optional – for garnish

Instructions

In a small bowl, mix together the soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes (if using).
Place the short ribs into a 5-quart slow cooker.
Pour the sauce evenly over the ribs.
Cover and cook:
On HIGH for 4 hours, or
On LOW for 6–8 hours, until ribs are tender and falling off the bone.
Remove ribs from the slow cooker.
Serve hot over rice and garnish with sliced green onions and sesame seeds.

Notes

For thicker sauce, remove ribs and simmer the sauce on the stovetop for 10–15 minutes.
• Great served with steamed rice, cucumbers, or kimchi.
• Leftovers keep well refrigerated for up to 3 days. Good luck on this one, there is never any left at our house!

Tips & Tricks for the Best Korean Short Ribs

Coconut aminos work beautifully

I often use coconut aminos instead of soy sauce, and honestly? It’s a great swap. It’s a little sweeter, a little less salty, and still gives you that deep, savory flavor. If you go this route, you may not need quite as much sugar — feel free to slightly reduce the brown sugar if your family prefers things less sweet.

Tube ginger is a lifesaver

Fresh ginger is amazing… when you remember to buy it and actually use it before it turns questionable in the fridge. I use ginger in the tube from the produce department because it’s always ready when I need it. No peeling, no grating, no guilt.

Bonus tip: Aldi sells tube ginger in the spice section, and it’s shelf-stable (not refrigerated), which makes it even easier to keep on hand.

Shortcuts are not cheating

If a shortcut helps you cook more at home and stress less, it counts. These ribs are forgiving, flexible, and still turn out rich and comforting even when you take a few time-saving liberties. That’s part of why this recipe stays on repeat in our house.

Frequently Asked Questions

These short ribs are rich, saucy, and deeply flavorful, so simple sides work best. We love serving them with steamed rice to soak up every bit of that sauce. For something fresh and crunchy, try cucumber salad, simple slaw, or steamed broccoli. Kimchi or quick-pickled veggies add a little tang that balances the sweetness perfectly. Honestly, anything that lets the ribs be the star is a win.

Our go-to is jasmine rice. It’s soft, slightly fragrant, and pairs perfectly with the sweet-and-savory sauce. Short-grain white rice also works great if you want a more traditional, sticky texture. If you’re looking for a heartier option, brown rice is totally fine — just a little chewier. No matter what you choose, make extra. The sauce demands it.

Yes, but short ribs really are the magic here. English-cut beef short ribs give you that fall-off-the-bone tenderness and rich flavor. If needed, bone-in beef chuck can work in a pinch, but the texture and depth won’t be quite the same.

Absolutely. These ribs actually taste even better the next day. You can make them ahead, refrigerate, and gently reheat on the stove or in the slow cooker. The flavors deepen, the sauce thickens slightly, and it’s one of those rare leftovers that feels like a gift.

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible. When reheating, add a splash of water or broth to loosen the sauce if needed.

Yes! Let the ribs cool completely, then freeze them with the sauce in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly. Pro tip: freeze individual portions for easy future dinners or lunches.

Absolutely!
Instant Pot Instructions:

Optional but worth it:
Set the Instant Pot to Sauté. Add a little oil and sear the short ribs for 2–3 minutes per side. This adds extra depth, but you can skip it if you’re short on time or patience.

Mix the sauce:
In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes.

Add to Instant Pot:
Place short ribs into the Instant Pot and pour the sauce over them. Make sure the ribs are mostly submerged.

Pressure cook:
Secure the lid
Set valve to Sealing
Cook on High Pressure for 45 minutes

Natural release:
Let the pressure naturally release for 15 minutes, then carefully do a quick release if needed.

Serve:
Remove ribs and serve hot over rice. Spoon extra sauce over the top and garnish with green onions and sesame seeds.

Optional: Thicken the Sauce (Instant Pot)
If you like a thicker, glossy sauce:
Simmer the sauce for 10–15 minutes until reduced, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
Remove the ribs and set aside.
Turn the Instant Pot to Sauté.
Simmer the sauce for 10–15 minutes until reduced, or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)