Recipe: Slow Cooker Korean Short Ribs

Hubby usually judges me for browsing the sale meat section of the supermarket.  But I know for a fact that if you just stick it in the freezer it won’t get brown…well, any more brown. 

So when I saw a packet of short ribs on sale I grabbed them babies up real quick. 

Ingredients:

3 pounds short ribs

Kosher salt

Freshly ground pepper

1 medium pear or Asian pear, peeled, cored, and chopped

½ cup coconut aminos

6 garlic cloves, peeled and roughly chopped

3 scallions, roughly chopped

1 inch fresh ginger, chopped

2 teaspoons fish sauce

1 tablespoon coconut vinegar, rice vinegar, or white balsamic vinegar

1 cup chicken or bone broth

¼ cup roughly chopped fresh cilantro

Directions:

1.  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.

2. 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.

Lo Note: I used the slow-cooker function on my InstaPot which isn’t as wide as a traditional slow cooker.  So I placed half the ribs in, poured some sauce on, then placed the rest of the ribs in a second layer.  Halfway through the cooking process, I switched the layers so that all the ribs had the opportunity to be on the bottom.

3. Puree the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar until smooth.  Pour one cup evenly over the ribs.  Reserve the rest. Add the broth to the slow-cooker. Cover and let the ribs cook for 9-11 hours.

4. Remove the meat from the slow cooker and cover with reserved sauce and cilantro.

Recipe inspiration found HERE.

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