Description
Tender and flavorful, these Slow Cooker Korean Short Ribs are a delicious fusion of sweet and savory flavors. Cooked low and slow until fork-tender, they are perfect for a comforting meal.
Ingredients
Units
Scale
Short Ribs:
- 5 pounds bone-in English-style beef short ribs
- Diamond Crystal kosher salt
- Freshly ground pepper
Sauce:
- 1 medium Asian pear, pear, or Fuji apple peeled, cored, and chopped coarsely
- 6 garlic cloves peeled and roughly chopped
- 3 scallions roughly chopped
- 1 piece fresh ginger about the size of your thumb, peeled and coarsely chopped
- 1/2 cup coconut aminos
- 1 tablespoon rice vinegar, coconut vinegar, or white balsamic vinegar
- 2 teaspoons Red Boat fish sauce
- 1 cup bone broth or chicken broth
- 1/4 cup fresh cilantro coarsely chopped (optional garnish)
Instructions
- Prepare the Short Ribs: Sprinkle the ribs liberally with salt and pepper. Broil for 10 minutes, turning halfway through, until browned.
- Prepare the Sauce: Blend pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce until smooth.
- Cook in Slow Cooker: Place browned ribs in the slow cooker, pour sauce over them, add broth, and cook on low for 9-11 hours or high for 5-6 hours.
- Finish and Serve: Remove ribs, separate fat from sauce, adjust seasoning, pour sauce over ribs, sprinkle with cilantro, and serve.
Notes
- Slow cooker cooking times can vary depending on the brand. Check for doneness earlier if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 900mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 160mg
