Easy Korean Short Ribs
NOTE: Most rice vinegars have sugar added to them, please read labels. STAR Rice Vinegar brand has no sugar.
Equipment
Ingredients
- 1/2 cup organic tamari sauce or coconut aminoa
- 1/3 cup powdered natural sweetener or equivalent
- 1/4 cup rice vinegar
- 2 cloves garlic peeled and smashed
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon crushed red pepper
- 4 pounds beef short ribs
- 1 large green cabbage quartered
- 1/2 teaspoon guar gum thickener
- 1 tablespoon sesame oil
- 4 scallions thinly sliced
Instructions
- In a 4- to 6-quart slow cooker, combine the coconut aminos/Tamari sauce, natural sweetener, vinegar, garlic, ginger, and red pepper. Add the short ribs, arranging in a single layer. Lay the cabbage on top.
- Cook, covered, on low for 7 to 8 hours until the meat is tender and easily pulls away from the bone.
- Transfer the cabbage and short ribs to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard, but keep the cooking liquid in the slow cooker. Turn the slow cooker to high.
- In a small bowl, whisk together the guar gum with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and cabbage and sprinkle with the scallions.
Nutrition
Calories: 588.4 | Fat: 50.3g | Protein: 28.6g | Carbohydrates: 5.3g | Fiber: 1.2g | P:E Ratio: 0.5