Short Ribs {slow cook}

Update: I changed the weight to be in a range of 4 pounds, removed ½ 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 ¼ 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 can vary based on the brand of salt and type of salt you use (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: 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 ½ 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 kosher 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 and sauce to a slow cooker, and 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 over 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