There are many times when I am very proud of my culinary skills, however Slow Cooker Korean Short Ribs takes it to an entirely different level. This recipe has turned into a tradition celebrating hubs birthday. Why am I only cooking these only once per year?? I really do need to remember to put into the rotation more frequently.
After posting a pic on Instagram, there were several requests for the recipe. So here ya go friends!
I promise this is so easy but so good you’ll be patting yourself on the back for several days.
This time around I only used 7 short ribs which was about 2.5 -3 pounds. This fed two adults with two ribs left over. For more people you’ll want to stick with 6 pounds. At our Whole Foods, short ribs run around $7.99 per pound. It’s not an inexpensive meat, but it is so worth it.
My tip? Only prepare for people you really like!
The original Slow Cooker Korean Short Ribs recipe is adapted from Nom Nom Paleo. Her version called for coconut vinegar but I use raw Apple Cider vinegar and it works just fine.
I served with creamed Kale and roasted potatoes seasoned with garlic, olive oil, lemon juice, salt/pepper and rosemary. For the potatoes puree these spices in a blender, toss potatoes in mixture and bake at 400 for 25 minutes or until crispy and tender.
- 6 pounds of bone-in English-style grass-fed short ribs (I prepared 7 ribs for 2 adults)
- Kosher salt
- Ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- ½ cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon apple cider vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro (optional)
- Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper.
- Line baking sheet with foil, place ribs bone-side up
- Broil ribs for 5 - 6 minutes, flip over and broil for another 5-6 minutes.
- Transfer ribs in a single layer to slow cooker. Lay on their side to cram all in the pot.
- Mix the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
- Pour the sauce evenly over the ribs in slow cooker.
- Add the chicken broth to the cooker.
- Cover with lid, set slow cooker on low, and cook for 9-11 hours.
