Slow Cooker Korean Ribs (Printable Recipe)
Slow cooked Korean short ribs with vegetables and a savory-sweet pear infused sauce.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2.5 pounds grass-fed beef short ribs
02 -
2 carrots chopped
03 -
1 large daikon radish cubed
04 -
1/2 Asian pear cored and roughly chopped
05 -
1/3 cup bone broth or beef broth
06 -
1/4 cup coconut aminos
07 -
2 garlic cloves minced
08 -
1 tablespoon ginger minced
09 -
1 teaspoon fish sauce
10 -
1 teaspoon rice vinegar
11 -
Salt and pepper to taste
12 -
3 green onions chopped
13 -
Sesame seeds optional
# Steps to Follow:
01 -
If whole, slice the short ribs across the bone into individual sections for even cooking
02 -
Lightly season the short ribs with salt and pepper and arrange them in the base of the slow cooker
03 -
Distribute the chopped carrots and daikon radish over and around the short ribs
04 -
In a blender or food processor blend the Asian pear until pulped then transfer to a bowl and mix with broth coconut aminos garlic ginger fish sauce and vinegar
05 -
Pour the blended sauce evenly over the short ribs and vegetables in the slow cooker
06 -
Cover and cook on low heat for 9 hours until the meat is tender and falling off the bone
07 -
Skim any fat from the surface then garnish with chopped green onions and sesame seeds before serving
# Extra Tips:
01 -
Asian pear acts as a natural tenderizer and sweetener making it ideal for long braised dishes
02 -
Coconut aminos provide a soy-free umami depth suitable for Paleo diets