• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

ร—
Home ยป Dairy-Free

Short Ribs {slow cook}

Sep 10, 2014 · 8 Comments

Korean Short Ribs - Comfy Belly

Tender, savory, slow-cooked short ribs that go great with all kinds of sides.

Korean Short Ribs - Comfy Belly

Slow-cooked short ribsย is a crowd-pleaser, as I learned the first time I made Nom Nom Paleo'sย recipe. Which is what inspired me to change it up a bit and morph it into a recipeย that still has anย Asian flare without the need for soy sauce or coconut aminos.

The one thing I love about so many of Nom Nom Paleo's recipes is they are easy plus delicious. Yepโ€”that's whatย cooking and mealtimeย is all about for me. If you have a busy schedule and want to come home to ready-made or almost-ready-made meals, I highly recommendย this slow cooker. It has a variety ofย pressure and slow-cook settings, as well as browning and steaming settings, so you can cook just about anything in it.

The photo for this post shows the short ribs on top ofย mashed roastedย cauliflower. I was in a bit of a rush so I only managed to take a few photos for this recipe, but here are some recommended sides to serve with the short ribs:

  • sautรฉed orย roasted green beans
  • steamed orย roasted carrots
  • ratatouille (from myย SCD book)
  • steamed peas and onions
  • vegetable medley steamed, roasted, or sautรฉed
  • add some vegetables to the ribs during the last hour ofย slow-cooking

Be prepared for ourย kitchen and homeย to become infused with the aroma ofย garlic and ginger aromas for the entire day or night. Waking up to this in the morning can be initially strange, but I see nothing wrong with eating tender ribs for breakfast.

Korean Short Ribs - Comfy Belly

Add to List Go to List Print Recipe Pin Recipe

Short Ribs {slow cook}

Update: I changed the weight to be in a range of 4 pounds, removed ยฝ teaspoon salt from the marinade, and I removed the nutrition information until I can find a more accurate count. I found this helpful in describing the kinds of short ribs and how they vary.
I cook these overnight and they really do need 10 hours for full tenderness. That said, you can probably shortcut it by pressure cooking them for a bit as well as the end, but I haven't tried it yet.
If you don't have a coarse salt such as Kosher salt, use an extra ยผ teaspoon of fine salt to coat the ribs.
No worries if you don't have or like fish sauce: just replace it with salt and vinegar.
The yield of servings will vary based on the size of the bones and how much rib meat you end up with (fatty ribs will yield less meat, but taste delicious). Grass-fed short ribs tend to have a bit less fat on them.
A note on salt: the amount needed in this recipe canย vary based on the brand of salt and type of salt you useย (kosher vs. fine sea salt), so if you're watching your salt intake, you might want to lower the amount of salt added in this recipe.
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 4 pounds bone-in short ribs
  • 1 tablespoon kosher salt
  • 1 large green apple peeled, cored, and chopped coarsely
  • 6 garlic cloves peeled
  • 6 green onions trimmed and chopped
  • 1 ginger finger-length, peeled
  • 2 teaspoons fish sauce or sub with ยฝ teaspoon of salt and 1 tablespoon of vinegar
  • 1 cup broth or water
US Customary - Metric

Instructions

  • Preheat your oven to broil.
  • Coat the short ribs with kosherย salt and pepper and broil them in the oven for about 5 minutes, or until they're lightly browned.
  • Add the apple, garlic, onions, ginger, fish sauce, vinegar, salt, and broth to a blender or food processor and pulse until completely blended and pourable.
  • Add the ribs andย sauce to a slow cooker, andย coat the ribs with the green sauce.
  • Slow-cook the ribs for 10 hours. They should be very tender and mostly falling off the bone when finished.
  • At this point I turn overย the tender meat and bones in the sauce that has settled to the bottom. I do this to coat the rib meat on top that is less coated in sauce.
  • Serve with your favorite sides (see above).
  • Store leftovers sealed in the refrigerator for a few days or freeze for a few weeks.

Nutrition

Calories: 620kcal | Carbohydrates: 12g | Protein: 64g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 2434mg | Potassium: 1326mg | Fiber: 2g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 8mg
  • Facebook

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kimberly says

    October 06, 2014 at 6:22 am

    I used this recipe about 2 weeks ago and I LOVED them! I used boneless beef ribs from Costco and cooked them in the slow cooker. Just wonderful, super easy, and I will be making them again!

    Reply
    • Erica says

      October 06, 2014 at 9:59 pm

      Thanks! Yes, this recipe works with boneless meat as well, as you've discovered ๐Ÿ™‚

      Reply
  2. Marissa | Pinch and Swirl says

    September 19, 2014 at 9:36 am

    Korean short ribs are a favorite in our house - but we've never made them in the slow cooker. Love this idea!

    Reply
    • Erica says

      September 19, 2014 at 7:55 pm

      They're delightful slow-cooked, so tender. I've also pressure-cooked them, and they are good but less flavor.

      Reply
  3. Emily says

    September 15, 2014 at 9:05 pm

    Do you use korean (flanken) or English cut short ribs for this?

    Reply
    • Erica says

      September 15, 2014 at 9:56 pm

      I've used both and both work. The flank cooks a bit faster when it's not too thickly sliced. Thanks for asking!

      Reply
  4. Jodie says

    September 11, 2014 at 7:10 am

    I hate to ask a dumb question, but are the nutrition facts PER SERVING or for the whole recipe? 1200 calories and 110g fat for one serving seems ridiculous! Please tell me that info on the Korean Short Ribs is for the whole recipe...

    Reply
    • Erica says

      September 11, 2014 at 7:20 am

      You know, thank you for saying that. This is why I have a hard time with nutrition calculators. I'm pulling that info because it doesn't seem correct to me either. Sorry for the confusion. When I find a more accurate representation, I'll add it back in.

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Ruth Cherry on Thai Dipping Sauce & DressingJuly 6, 2025

    I usually don't have an orange around or orange juice in the summer. Has anyone thoughts on what to sub…

  2. Erica on Spring Roll SaladJuly 6, 2025

    Hi Suzanne, yes and you're welcome! I love almond butter but any nut or seed butter will work.

  3. suzanne on Spring Roll SaladJuly 6, 2025

    Oops, now I see you do make that suggestion for almond butter. Thank you for the recipe.

  4. suzanne on Spring Roll SaladJuly 6, 2025

    Have u ever tried almond butter in place of the peanut butter?

  5. Erica on Cheddar Cheese CrispsJuly 5, 2025

    Thanks, Katie! Agree :)

  6. Katie on Cheddar Cheese CrispsJuly 5, 2025

    Simple, easy, delicious.

  7. Erica on Waffle Cones {almond flour}June 30, 2025

    Hi Beth, I haven't yet so not sure. Not sure how good aquafaba binding properties are. Maybe flaxseed eggs or…

  8. Beth Reed on Waffle Cones {almond flour}June 30, 2025

    Have you tried making these egg free? I wonder if aquafaba would work?

  9. Erica on Zucchini Muffins {almond flour}June 29, 2025

    Hi Kari, whew. Def need the honey. Thank you!!

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.