Low Carb Slow Cooker Korean-Style Short Ribs
You can effortlessly accomplish a lovely Korean-flavored dinner with your slow cooker using delicious grass-fed beef short ribs. Using the slow cooker results in tender, falling off the bone meat with minimal effort, making this an easy weeknight meal. You will love the authentic Korean flavors in this low carb Crockpot recipe! While this meal is easy, it is not without class. The beef short ribs are seared on all sides and seasoned with salt and pepper. Then they are joined in a slow cooker with a puree made from apple, onion, beef stock, coconut aminos, vinegar, fresh ginger, sesame seed oil, and black peppercorns. Once the puree is added to the Crockpot, freshly cut scallions and garlic are added for more flavor. The meat is simmered on low for 8 hours. The tender, fall-apart beef is delicious over cauliflower rice and is perfectly low in carbs.
How to Make It
Step 1
Dry the short ribs on both sides with a paper towel. Discard the paper towels. Preheat a large skillet over medium-high heat until hot.
Step 2
Add in the lard and allow it to melt. Swirl the pan to coat it with lard. Once the fat is hot, add in the beef short ribs, having seasoned with two teaspoons of sea salt on both sides. Cook the short ribs on the first side for several minutes until nicely browned. Flip the short ribs and repeat on the second side until nicely browned. Please make sure the short ribs are spaced out evenly in the pan without touching one another, giving them plenty of room to brown. When the ribs are browned on both sides, remove them to the crock pot. Repeat with any remaining ribs.
Step 3
In a blender or food processor, puree the apple, ½ an onion, beef stock, coconut aminos, vinegar, fresh ginger, sesame seed oil, black peppercorns, and white peppercorns. Blend until smooth.
Step 4
Pour the puree over the meat in the crock pot. Top the ribs with another ½ onion that has been sliced into thick pieces, sliced scallions, and three cloves of garlic. Place the lid on the crock pot and set it for 8 hours on low heat.
Step 5
Cook until the beef is tender and starting to fall apart. When the ribs are done, pull them from the broth. Garnish them with sesame seed and sliced scallions.
Ingredients
- Beef Chuck Short Ribs Boneless Lean And Fat Trimmed To 0″ Fat Raw
5 lb
- Lard
1 tbsp
- Himalayan Pink Sea Salt
2 tsp
- Apple
1 medium – 3″ diameter
- Onion
0.5 small
- Beef broth
0.5 cup
- Coconut Aminos
0.5 cup
- Apple cider vinegar
2 tbsp
- Ginger
4 tbsp, sliced
- Sesame oil
1 tsp
- Whole peppercorns, Black
1 tsp
- White pepper, ground
0.25 tsp
- Onion
0.5 small
- Scallions or spring onions, tops and bulb, raw
3 small – 3″ long
- Garlic
3 clove
- Sesame seeds
1 tsp