Sweet & Spicy Soy-Braised Short Ribs

The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.

Sweet & Spicy Soy-Braised Short Ribs
Photo: Dera Burreson
Active Time:
30 mins
Total Time:
4 hrs 30 mins


  • ¾ cup low-sodium beef broth

  • cup reduced-sodium tamari or soy sauce

  • 1 Asian pear, grated

  • 1 bunch scallions, cut into 2-inch pieces, plus more for serving

  • 2 tablespoons honey plus 1 teaspoon, divided

  • 2 tablespoons gochujang plus 1 teaspoon, divided

  • 2 tablespoons toasted sesame oil plus 1 teaspoon, divided

  • 2 tablespoons grated fresh ginger

  • 3 cloves garlic, grated

  • ¼ teaspoon salt

  • 4 pounds bone-in beef short ribs (about 6 large; see Tip), trimmed

  • Toasted sesame seeds (optional)


  1. Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.

  2. Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.

  3. Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.

To make ahead

Prepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.


6-qt. or larger slow cooker


We use thick-cut English short ribs in this recipe because they're cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.

Nutrition Facts (per serving)

211 Calories
12g Fat
5g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 3 oz. beef
Calories 211
% Daily Value *
Total Carbohydrate 5g 2%
Total Sugars 4g
Protein 19g 38%
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 55mg 18%
Vitamin A 40IU 1%
Sodium 249mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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