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

This recipe would also work with almost any meat,  including chicken, other cuts of beef (brisket & flank steak, especially), or a pork roast.  And it would go perfectly with any stir-fried vegetable, especially bok choy.  Add a side of simple steamed rice, and drizzle the amazing sauce from this dish over everything.
Key words: Korean, gluten-free
Prep time: 20 mins
Cook time: 3-5 hours
Servings: 4-6 people


  • 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


  1. Pat the ribs dry, then sprinkle with salt and pepper. If your slow cooker has a browning option, brown the meat on all sides.
  2. 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.
  3. 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).
  4. 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.


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