Slow Cooker Korean Short Ribs

There’s nothing in the world like coming home to the blissful aroma of these Slow Cooker Korean Short Ribs. They hit that perfect blend of savory and mildly sweet. They’re like traditional Korean Kalbi (AKA Galbi) BBQ short ribs, but cooked use American style cut ribs in a slow cooker.

Eating them? Eating them is a tender slice of heaven on your tongue. This recipe comes from the hearty ranchers who blog at Teton Waters Ranch. Thank you, gentlemen for this extraordinary recipe!

By slowly stewing grass-fed short ribs, you can tenderize the beef while infusing it with big flavors. It’s simple too! Just throw the ingredients into your slow cooker, and at the end of the day you’ve got a hearty meal and a kitchen smelling of irresistible Korean cuisine.

Slow Cooker Korean Short Ribs

The Players:

• 6 lbs. TWR grass-fed beef short ribs (bone-in) (where to find grass-fed meats)
• 1 Asian pear
• 6 garlic cloves
• 4 green onions
• 1 in. cube of ginger
• 1 c. homemade or store-bought beef stock (where to find slow-cooked, grass-fed broths)
• ¾ c. naturally-fermented soy sauce (where to find organic, gluten-free, fermented soy sauce)
• 1 tbsp. raw honey (where to find real honey)
• salt, pepper, and cilantro to taste

The Equipment:

• Blender (I use this old-fashioned, all-metal drive blender)
• Slow-Cooker (I use this lead-free clay cooker)

The How-To:

Salt & pepper ribs generously, place on a lined baking sheet bone side up, and oven broil for 4-6 minutes on each side. Place short ribs in the slow cooker. Chop the pear, green onions, ginger and garlic, then purée together with soy sauce and honey. Pour this mixture over the ribs, making sure to set aside a cup for later. Top the pot with beef stock, cover the lid, and cook low and slow for 8-10 hrs.

Serving Suggestion: When you’re ready to eat, place the ribs on a serving platter and top with remaining cup of sauce and cilantro to taste. Will feed 4-6 people.

The Sizzle:
By substituting coconut aminos for soy sauce, this meal easily becomes Paleo diet-friendly. Paleo enthusiasts advocate that because 95% of human existence has followed the hunter-gatherer lifestyle, we should continue to eat unprocessed foods to achieve optimal health.

• Bio
• Latest Posts

Kristen

Editor at Food Renegade

I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Isla scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their boundaries.

Latest posts by Kristen (see all)

• GIVEAWAY: Cuisinart Food Processor — $270 Value - June 14, 2013
• Why I Don’t Trust Nutrition Scientists - June 13, 2013
• Your Coffee Has Ground Up Bugs In It - June 10, 2013