Slow Cooker Korean Short Ribs
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
9 hrs
-
Total Time
9 hrs 20 mins
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Servings
4 to 6 servings
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Calories
550 kcal
-
Course
Main Course
Slow Cooker Korean Short Ribs
Report
These slow cooker Korean short ribs are incredibly easy and packed with tons of flavor; the meat is tender and falls right off the bone!
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Ingredients
- 6 pounds beef short ribs bone-in
- 1 pear any variety, peeled, cored and coarsely chopped
- ½ cup soy sauce
- 6 garlic peeled and coarsely chopped, cloves
- 3 scallions sliced
- 2 inch ginger cut into two pieces, piece, fresh
- 1 tablespoon rice vinegar
- 2 teaspoons fish sauce
- 1 cup chicken broth
- 3 tablespoons instant tapioca
- salt to taste
- black pepper to taste
- 2 tablespoons cilantro minced
Instructions
- Preheat the broiler and arrange an oven rack about 6 inches below the heating element. Line a large baking sheet with foil.
- Season the short ribs with salt and pepper on both sides. Place the short ribs bone-side-up on the prepared baking sheet and broil for 5 minutes. Flip them over and broil for 5 additional minutes.
- Meanwhile, add the pear, soy sauce, garlic, scallions, ginger, vinegar and fish sauce to a blender or food processor and puree until completely smooth, about 1 minute.
- Spray a 6-quart slow cooker with non-stick cooking spray. Pour the pear puree into the bottom of the slow cooker. Stir in the chicken broth and tapioca to combine. Nestle the short ribs into the slow cooker (I set them on their sides so they could all fit in a single layer). Cover and cook on low for 9 to 11 hours.
- Remove the short ribs from the slow cooker, place on a serving platter and tent with foil. Allow the liquid in the slow cooker settle for 5 minutes, then skim off the fat with a large spoon. Season with salt and pepper and stir in the cilantro. Pour 1 cup of the sauce over the short ribs and serve with the remaining sauce.
Notes
- Note: If you are following a paleo or Whole30 eating plan, the following substitutions will make this recipe compliant >> Use coconut aminos instead of soy sauce, apple cider vinegar in place of rice vinegar and use Red Boat fish sauce, which does not contain sugar.
- Note
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
12g
(4%)
Protein
65g
(130%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Cholesterol
195mg
(65%)
Sodium
785mg
(33%)
Potassium
1327mg
(28%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
70IU
(1%)
Vitamin C
6.1mg
(7%)
Calcium
45mg
(5%)
Iron
7.9mg
(44%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 65g | 130% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 195mg | 65% |
| Sodium | 785mg | 33% |
| Potassium | 1327mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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