Slow Cooker Korean Short Ribs
Ingredients
The meat
-
5
pounds
bone-in English-style beef short ribs
The sauce
-
1
medium
Asian pear (or regular pear/Fuji apple)
-
6
cloves
garlic
-
3
stalks
scallions (or green onions)
-
1
piece
fresh ginger (about the size of your thumb)
-
½
cup
coconut aminos
-
1
tablespoon
rice vinegar (or coconut vinegar, or white balsamic vinegar)
-
2
teaspoons
Red Boat fish sauce
-
1
cup
chicken broth (or beef broth)
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
¼
cup
fresh cilantro (optional garnish)
Instructions
- Preheat the broiler and prepare a baking sheet.
- Season the ribs with salt and pepper on all sides.
- Broil the ribs for 5 minutes on one side, then flip and broil for another 5 minutes until browned.
- Place the ribs in a single layer in the slow cooker.
- Blend the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce until smooth.
- Pour the sauce over the ribs and add the broth.
- Cover and cook on low for 9 to 11 hours or high for 5 to 6 hours until tender.
- Remove the ribs and let the sauce settle before ladling off fat.
- Taste the sauce and adjust seasoning, then pour some over the ribs.
- Garnish with cilantro and serve with remaining sauce on the side.
Nutrition Facts (estimated)
Servings
6
Calories
528
Total fat
28g
Total carbohydrates
10g
Total protein
55g
Sodium
mg
Cholesterol
mg
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