October Recipes

Slow-Cooked Korean-Style Short Ribs

Plate of Slow Cooked Korean Style Short Ribs
Hands On:
30 minutes
Total Time:
660 minutes


  • 2 tbsp Hy-Vee all-purpose flour
  • 1 tsp Hy-Vee salt
  • ½ tsp coarsely ground Hy-Vee black pepper
  • 4 Hy-Vee Choice Reserve beef bone-in short ribs (about 2½ lb.)
  • 6 tbsp Hy-Vee salted butter, divided
  • 2 tbsp Unseasoned rice vinegar
  • 1 tbsp Packed Hy-Vee brown sugar
  • 1 tbsp Refrigerated garlic paste
  • 1 tbsp Refrigerated ginger paste
  • 1 tbsp Gochujang Korean chili sauce
  • 1 package(s) (24-oz.) Basket & Bushel petite gold potatoes
  • 4 Large carrots, peel and bias cut into 1½ inch pieces
  • 1 container(s) No Salt added Hy-Vee beef broth
  • 1 lb Babybok choy, halved lengthwise and rinsed well
  • ½ cup Hot kimchi, plus additional for serving
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Combine flour, salt, and pepper in a large resealable plastic bag. Add short ribs, one at a time. Seal bag; shake to coat with flour mixture. Remove from bag; shake off excess flour. Let coated ribs stand at room temperature for 30 minutes.
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add ribs; cook for 10 to 12 minutes or until lightly browned on all sides, turning frequently. Set ribs aside.
Add potatoes, carrots, and broth to slow cooker. Place ribs on top. Cover and cook on low for 8 to 8½ hours or until ribs are fork-tender. Add bok choy and ½ cup kimchi to slow cooker. Cover and cook for 30 minutes more.
Transfer potatoes to a medium bowl. Add remaining 4 tablespoons butter and 1 tablespoon cooking liquid; mash with a potato masher until smooth.
To serve, arrange ribs, carrots, and bok choy on top of mashed potatoes. Drizzle with cooking liquid, if desired. Serve with additional kimchi, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 33g 42%
Saturated Fat: 17g
Trans Fat: .5g
Cholesterol: 115mg 38%
Sodium: 1270mg 55%
Total Carbohydrate: 50g 18%
Dietary Fiber: 4g 14%
Sugars: 10g 20%
Protein: 31g 62%

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