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A closeup shot of Slow Cooker Korean Short Ribs ready to be served.
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4.94 from 15 votes

Slow Cooker Korean Short Ribs

This slow cooker Korean Short Ribs dish is pretty much a dump-it-in-and-forget-about-it kind of dish. Good things it's also Whole30-friendly and delicious!
Prep Time30 mins
Cook Time9 hrs
Total Time9 hrs 30 mins
Course: Dinner
Cuisine: Korean
Keyword: Crock pot, gluten-free, low carb, paleo, Primal, short ribs
Servings: 12 servings
Calories: 820kcal
Author: Michelle Tam

Ingredients

  • 6 pounds bone-in English-style grass-fed short ribs
  • Diamond Crystal kosher salt
  • Freshly ground pepper
  • 1 medium pear or Asian pear peeled, cored, and chopped coarsely
  • ½ 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 Red Boat fish sauce
  • 1 tablespoon coconut vinegar rice vinegar, or white balsamic vinegar
  • 1 cup chicken or bone broth
  • Small handful of roughly chopped fresh cilantro

Instructions 

  • Preheat your broiler with the rack 6 inches from the heating element.
  • Season the ribs liberally with salt and pepper 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.
  • Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
  • Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
  • Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
  • Pour the sauce evenly over the ribs and add the broth to the pot.
  • Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
  • When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
  • 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.
  • Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 820kcal | Carbohydrates: 5g | Protein: 47g | Fat: 92g | Fiber: 1g