Here are tender, savory, slow-cooked short ribs that go great with all kinds of sides.
Slow-cooked short ribsย is an omnivore 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 flavor flare without the need for soy sauce or coconut aminos.
If you have a busy schedule and want to come home to ready-made or almost-ready-made meals, get a slow cooker or an Instant Potย . 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 of mashed roasted 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 our kitchen and home to become infused with the aroma of 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.
Short Ribs {slow cook}
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
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.
Kimberly says
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!
Erica says
Thanks! Yes, this recipe works with boneless meat as well, as you've discovered ๐
Marissa | Pinch and Swirl says
Korean short ribs are a favorite in our house - but we've never made them in the slow cooker. Love this idea!
Erica says
They're delightful slow-cooked, so tender. I've also pressure-cooked them, and they are good but less flavor.
Emily says
Do you use korean (flanken) or English cut short ribs for this?
Erica says
I've used both and both work. The flank cooks a bit faster when it's not too thickly sliced. Thanks for asking!
Jodie says
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...
Erica says
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.