Go Back
+ servings
A closeup shot of Slow Cooker Korean Short Ribs ready to be served.
Print Recipe
4.91 from 20 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


  • 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


  • 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!


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