Nom Nom Paleo

Slow Cooker Korean Grass Fed Short Ribs

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Inspired by a recipe in Slow Cooker Revolution from the editors at America’s Test Kitchen, I’ve made this Korean-style dish several times—and every time, it’s been easy-peasy and tasty. I simplified and Paleoized the recipe by subbing out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and leaving out the tapioca. What’s cool about this recipe is that you don’t need to sear off any of the meat or carmelize any aromatics –- it’s pretty much a dump-it-in-and-forget-about-it kind of dish. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the slow cooker.

You may want to make this dish ahead of time and store it in your fridge because the short ribs release a ton of fat into the gravy, which you can easily remove when the chilled fat hardens.

Here’s what to gather to make enough tasty meat to feed 4-6 hungry adults:

  • 6 pounds of bone-in English-style grass-fed short ribs
  • Kosher salt
  • Freshly ground pepper
  • 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
  • 1/2 cup coconut aminos
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into two pieces
  • 2 teaspoons of Red Boat fish sauce
  • 1 tablespoon coconut vinegar
  • 1 cup organic chicken broth
  • Small handful of roughly chopped fresh cilantro

Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…

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…and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.

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Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

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Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.

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Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.

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Pour the sauce evenly over the ribs…

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…and add the chicken broth to the pot.

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Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.

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When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

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Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

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Super tender and very tasty. The simmer sauce is subtly sweet and the coconut aminos, while not as bold-tasting as soy sauce, lend a good umami flavor to the dish.

Paleo Comfort Foods’ Farmer’s Pie

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The climate here in Northern California has suddenly turned arctic. Alright, the highs are still in the 70s and 80s, but I’ve started craving satisfying grub that warms me from the inside out. The other day, I grabbed Julie and Charles's aptly titled cookbook,  Paleo Comfort Foods, and found a recipe for Farmer’s Pie that perfectly fit the bill!

Farmer’s Pie is an adaptation of cottage pie, a rich ground beef stew topped with fluffy mashed spuds. This Paleo-friendly casserole is topped with mashed cauliflower and it’s gluten-free to boot!

Since I’m working graveyard shift this week, I divided the cooking process into three parts that I spread out over two days. Each cooking session lasted less than 20 minutes of hands-on time, which is just the right amount for my lazy ass. When I served it for dinner tonight, I was able to savor it ‘cause I wasn’t exhausted and frazzled from slaving away in the kitchen.

Wanna see how I tackled this recipe? Follow the jump!

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Braised Thai Green Curry With Grass Fed Boneless Beef Short Ribs

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On my list of favorite ethnic cuisines, Thai food is actually pretty low. I think I always found it too sweet, too spicy, or both. But after going Paleo, I’ve noticed that Thai curries are a popular dish for cavepeople. Sarah Fragoso and Dain Sandoval have posted recipes for green and red curry, respectively. Intrigued, I decided to give Thai cuisine another shot.

I wanted to try my hand at making a Thai green curry but instead of using a quick-cooking meat, I wanted to use one of my favorite cuts for slow cooked stews: boneless short ribs. Forget chuck — without a doubt, boneless short ribs and brisket are my go-to cuts for slow simmering stews. These two cuts will yield perfectly tender, melt in your mouth beefy goodness even when you choose grass fed.

I threw together a Thai green curry that I slowly braised in the oven for a couple of hours and the resulting dish was pretty damn tasty. Plus, this dish can be made ahead on the weekend and reheated during your workweek. Win-win!

Get the recipe after the jump!

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