Fall-off-the-bone Korean BBQ short ribs cooked in a sweet Bartlett pear marinade, paired with buttery garlic stir-fry noodles. A cozy, flavor-packed dinner made easy in your slow cooker.
Let me put you on to the coziest dinner duo: fall-apart Korean BBQ short ribs slow cooked in a sweet-savory Bartlett pear marinade, served over a bed of rich, buttery garlic stir-fry noodles. The short ribs are tender, the noodles are glossy and packed with umami, and together? They taste like comfort.
This is my shortcut version of galbi, the Korean grilled short rib dish, but made weeknight-friendly in the slow cooker. The marinade leans traditional—sweetened naturally with grated pear—but I simplified the method so you can prep it the night before, let the slow cooker do its thing, then pull it together with a quick 10-minute noodle side.
Perfect for meal prep, cozy fall dinners, or just switching it up on a random Wednesday. These slow cooker Korean BBQ short ribs are inspired by classic galbi but made simple for home cooks. Instead of firing up the grill, we’re letting the slow cooker do the work—breaking down the meat into something so tender it practically melts. The marinade leans sweet and savory, with the natural sugars of a grated Bartlett pear doing double duty to tenderize and flavor the beef. It’s not traditional, but it’s approachable, delicious, and just different enough to shake up your usual dinner routine.
If you love Asian-inspired flavors, or you’re just craving something bold and comforting, this dish delivers. I paired the ribs with an easy batch of garlic stir-fry noodles tossed in butter, soy, hoisin, and garlic paste. They come together in minutes while the ribs finish and soak up all that juicy flavor.
Whether you’re meal-prepping for the week or serving up something a little extra on a weeknight, this combo feels both comforting and special. It’s a dinner your family will devour, and one you’ll find yourself making again and again.
Plus, everything can be swapped or adjusted based on what’s in your pantry—oyster sauce for hoisin, dark soy for regular, any noodle you’ve got on hand. It’s flexible, flavorful, and foolproof.
Save this for your next cozy night in—you won’t regret it.
Equipment
- 1 Slow Cooker
Ingredients
- 2.5 lbs flanken-style beef short ribs Korean cut
- 1 ripe Bartlett pear peeled and grated
- 1 small yellow onion
- 1/2 cup low-sodium soy sauce or dark soy sauce for deeper flavor
- 1/4 cup brown sugar
- 1 tsp sesame oil
- 2 tbsp mirin
- 1 tbsp garlic paste or minced garlic
- 1/2 tsp black pepper
- 1/4 cup water or beef broth
- Kosher salt to taste
- Chopped scallions + sesame seeds to garnish
- Japanese BBQ Sauce to use as glaze
Instructions
- Blend, pear, apple and water until smooth then combine with soy sauce, brown sugar, sesame oil, mirin, garlic paste, kosher salt and pepper in a bowl. Add ribs to a large zip-top bag or container, pour marinade over them, and chill overnight or at least 2 hours.
- Transfer ribs and marinade to the slow cooker. Add 1/4 cup water or broth if needed.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until ribs are tender.
- Place ribs on a foil-lined baking sheet, lather with japanese bbq sauce and broil for 2–3 minutes per side for a sticky, caramelized glaze.
- Serve ribs over a nest of garlic noodles. Top with scallions and sesame seeds.
These garlic noodles are buttery, savory, and packed with umami. They’re the perfect pairing for Korean BBQ short ribs—or any quick weeknight dinner when you want something satisfying and full of flavor.
Ingredients
- 8 oz stir fry noodles (or any thin noodle like yakisoba or spaghetti)
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 tbsp butter
- 1 tbsp garlic paste (or 3–4 cloves minced garlic)
- 3 scallions, chopped
- 2 tbsp soy sauce (or dark soy sauce)
- 2 tbsp hoisin sauce (or oyster sauce as a swap)
- 1/4 cup of water to loosen the sauce
Instructions:
- Cook your noodles:
Boil noodles according to package directions. Drain and set aside. If using fresh noodles, no need to boil, just add to sauce and warm for 2 minutes - Build the base flavor:
In a large skillet or sauté pan over medium heat, add the olive oil, sesame oil, and butter. Once melted, stir in the garlic paste and chopped scallions. Sauté for 1–2 minutes until fragrant but not browned. - Add sauces:
Reduce heat to low. Stir in soy sauce and hoisin sauce (or your chosen substitutes). Mix to combine into a glossy, savory sauce. Add water to loosen - Toss noodles:
Add the cooked noodles to the pan and toss until fully coated. Taste and adjust with more soy sauce or butter if needed. - Serve hot:
Plate the noodles and top with extra scallions or sesame seeds if desired. Best enjoyed fresh alongside your short ribs—or on their own!
