Korean braised beef ribs (Kalbi) are slightly spicy, slightly sweet, full of umami, and are easy to make – although it takes some wait time to slow cook. But the result of braising makes them fall-off-the-bone tender, and deeply flavorful. We are using the award-winning Serious Foodie Korean sauce (click HERE to purchase online), which is made from authentic Korean (and gluten-free) ingredients.
A word about the actual cuts. For the braising version, you can use almost any cut (short rib or full rib). You can also find Korean-style short ribs at most Asian markets, which is also known as “flanken.” This refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to1 0 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill (lots of good recipes – the Food Network version works well, and you can easily substitute our Korean Grill Sauce.). Not so good for braising.
Having a fat separator will come in handy with the sauce because short ribs tend to have quite a lot of fat that cooks off during the long, slow braising process. But you could also just skim fat off the top with a spoon, or use our method: stick everything in the refrigerator overnight, and simply pluck the fat off the top of the container.
Korean Braised Beef Ribs
- 4 pounds Beef ribs short ribs, or full ribs
- 1 bottle Serious Foodie Korean sauce
- 1 cup Beef Stock Can use chicken or veal stock – use a high quality version
- 1 cup Water
- 2 Scallions Cut on a bias, for garnish
- Salt & pepper to taste
- Pat the ribs dry, then sprinkle with salt and pepper. If your slow cooker has a browning option, brown the meat on all sides.
- Add the Serious Foodie Korean Sauce, water, and stock. Bring to a boil (if your slow cooker has this option). Cover the pot, then set the slow cooker to low. Cook for at least 6 hours.
- Remove the ribs, then skim the fat (see comment in the main section). At this point, the ribs & sauce can be placed in the refrigerator overnight (this dish tastes best the next day).
- Place the skimmed sauce in a pan, and reduce by 50 percent until thick. Reheat the ribs, and pour the sauce over the meat before serving. This sauce is delicious over rice and vegetables.