Keto Korean Short Ribs
User Reviews
4.7
Keto Korean Short Ribs
Description
Keto Korean Short Ribs involve cooking beef short ribs in a sauce made from coconut aminos (or low-sodium soy sauce), beef broth, erythritol for sweetness, garlic, ginger, sesame oil, and optional red pepper flakes. The ribs cook until fork-tender in a slow cooker or Instant Pot. The sauce is thickened with xanthan gum to achieve a glossy finish.
This method infuses the meat with sweet, savory, and mildly spicy flavors characteristic of Korean dishes, while preserving a tender, succulent texture. Garnishing with green onions and sesame seeds adds freshness and a slight crunch.
This recipe suits those following keto or low-carb dietary patterns by substituting erythritol for sugar and coconut aminos for soy sauce.
The recipe was adapted from an original source to make it keto-friendly by adjusting sweeteners and sauces to fit low-carb needs.
Ingredients
- 1/2 /2 cup coconut aminos or low-sodium soy sauce
- 1/2 /2 cup beef broth
- 1/4 /4 cup erythritol like Monkfruit, use brown sugar if not doing Keto, keto-friendly sweetener
- 4 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes optional, crushed
- 5 pounds beef short ribs bone-in or boneless, cut into 2" pieces
- 1 1/2 /2 teaspoons xanthan gum use 1 tablespoon of cornstarch dissolved in 2 tablespoons of water if not doing Keto
- 1/4 /4 cup green onion sliced
- 1 teaspoon sesame seeds
Instructions
SLOW COOKER INSTRUCTIONS
- In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
- Place ribs into slow cooker. Pour soy sauce mixture over ribs.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.
- In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
INSTANT POT INSTRUCTIONS
- In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
- Place ribs into Instant Pot. Pour soy sauce mixture over ribs.
- Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.
- In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot. Change Instant Pot mode to Sautee and cook for 2-3 minutes or until mixture thickens.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Notes
- This recipe adapts a traditional Korean short ribs dish to be keto-friendly by using erythritol and coconut aminos.
- Both slow cooker and Instant Pot methods are provided for flexible preparation options.
- Thicken the sauce with xanthan gum to keep it glossy without adding carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 720kcal | 36% |
| Carbohydrates | 4g | 1% |
| Protein | 59g | 118% |
| Fat | 52g | 80% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 29g | 171% |
| Trans Fat | 3g | 150% |
| Cholesterol | 227mg | 76% |
| Sodium | 676mg | 28% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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