These slow cooker Korean short ribs from Nom Nom Paleo are ridiculously easy to make. The meat is extremely tender and the flavor is incredible.
The last time I made this recipe was in 2017 right before we found out we were pregnant. My husband is a meat and potatoes man and this is hands down one of his favorite dishes. We were in Whole Foods Market this past weekend and my husband loves going to the meat counter for the fresh cut bacon and steaks. He saw the short-ribs and mentioned to me about how its been over a year since he’s had “those delicious short-ribs” I make. So of course we bought the short ribs. We pre-seasoned the short ribs the night before and just covered the pans with foil and refrigerated them overnight.
What I love about this dish is that it is full of flavor, so simple to prep, the crockpot does all of the cooking for you and its paleo friendly.
Preheat oven broiler with the rack 6 inches from the heating element. Season the ribs on both sides with salt and pepper and place them bone side up on a foil lined baking sheet.
Broil the ribs for 5 minutes and then flip them over and broil for 5 more minutes. Stack the ribs in your slow cooker. I use a crock pot liner for easy clean up.
Add the chopped pear, coconut aminos, garlic, scallions, ginger, fish sauce and rice vinegar to a blender or food processor and puree until smooth.
Pour the sauce evenly over the ribs and add the chicken broth.
Cover with the lid and slow cook on low for 9-11 hours.
- 6 pounds bone-in beed short ribs
- Sea salt
- Ground black pepper
- 1 pear (peeled, cored and chopped coarsely)
- 1/2 cup coconut aminos
- 2 Tablespoons minced garlic ( I use Trader Joe’s)
- 3 scallions (sliced)
- 2 inch piece of ginger ( I use 1 1/2 teaspoons of Trader Joe’s Ginger paste)
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon rice vinegar
- 1 cup chicken bone broth
- 2 Tablespoons chopped cilantro
- Preheat the broiler and arrange the oven rack 6 inches from the heating element.
- Season the short ribs with salt and pepper on both sides and place them bone-side up on a baking sheet lined with foil.
- Broil for 5 minutes and then flip them over and broil for an additional 5 minutes.
- Place the short ribs in the slow cooker. ( I use a slow cooker liners for easy cleanup)
- Add the chopped pear, coconut aminos, garlic, scallions, ginger and fish sauce to a blender or food processor and puree until smooth.
- Pour the sauce evenly over the ribs and add the chicken broth.
- Cover with the lid and slow cook on low for 9-11 hours.
- Remove the short ribs from the slow cooker and place on a serving platter.
- Allow the liquid in the slow cooker to settle for 5 minutes, then skim off the fat, stir in cilantro, season with salt and pepper to your liking and pour 1 cup of sauce over the short ribs.
- Sprinkle the chopped cilantro on and serve the remaining sauce on the side. ( My husband doesn’t like cilantro so I use parsley)
If you’re short on time you can skip the second step of browning the short ribs under the broiler and just put them straight into the slow cooker along with the puree and broth. It will still come out just as delicious.
The only modifications I made to Michelle’s recipe is that I used English short ribs instead of flanken style, minced garlic instead of fresh chopped cloves, ginger paste instead of a hunk of ginger and I used 2 pears instead of one.
I usually serve this with cauliflower rice or cauliflower mash and a green vegetable.