Slow Cooked Korean Short Ribs

29 November 2023

Sweet and spicy gochujang chilli paste adds warmth and intensity to this Korean inspired beef stew. Slow cooking in a cast iron casserole transforms the economical cut of beef into a meltingly tender and tasty dish. Cast iron is ideal for browning meat and simmering stews as it retains and distributes high heat evenly throughout food. 

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 2 ½ -3 hours (depending on the thickness of the ribs)



  • 6-8 beef short ribs  
  • 2 tbsp plain flour
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 3 spring onions, washed and finely chopped (or 3 small shallots, peeled and finely chopped)
  • 4 cloves garlic, peeled and crushed
  • 1 thumb sized piece fresh ginger, peeled and grated
  • 3 tbsp rice wine vinegar
  • 3 tbsp kecap manis
  • 1 lime, zest and juice
  • 3-4 tbsp gochujang paste
  • 3 tbsp brown sugar
  • 500ml beef stock 

To Serve

  • Spring onions, washed and sliced
  • Fresh coriander, chopped
  • 1 fresh chilli, de-seeded and chopped
  • Sesame seeds
  • 1 lime, sliced 


  1. Heat the oven to 160°C/140°C fan/gas mark 3.
  2. Dust the short ribs with flour and season with salt.
  3. Heat a casserole pan over a medium heat and add the vegetable oil.
  4. When smoking hot, add 2 or 3 ribs and cook for a few minutes on each side until golden brown. Remove to a plate and repeat with the remaining ribs. Pour off any excess oil in between batches. Set the ribs aside while you make the cooking sauce.
  5. Add the spring onion, garlic and ginger to the pot and fry over a low heat until soft.  
  6. Add the rice wine vinegar, kecap manis, lime zest and juice, gochujang paste, brown sugar and beef stock. Stir with a wooden spoon to loosen any residue from the base of the casserole.
  7. Return the ribs to the casserole and heat until beginning to bubble.
  8. Cover with the lid and cook in the pre-heated oven for 2 ½ to 3 hours. Check after 2½ hours and add a little water if beginning to dry out (you may need to cook the ribs for a little longer depending on their size and thickness). 
    When the meat is very tender and falling off the bone, remove from the oven, spoon the liquid over the ribs and top with spring onions, coriander, chilli and sesame seeds. Serve with steamed rice and slices of lime. 

Top Tip:

This is great recipe to make ahead for a special occasion. Cook the day before then carefully remove the ribs from the liquid and place in a separate dish. Cool the sauce in the pot and refrigerate the ribs and sauce overnight. When you’re ready to serve, remove the layer of fat that will have settled over the sauce and bring to the boil. Add the beef ribs and heat until piping hot.