Everyone should own a crockpot. They are lifesavers. If you’re having a week where you’re swamped, seriously low on time, and dangerously close to being hangry, look no further. Throw in meat, veggies and spices and your meal will slow cook to juicy deliciousness just in time for the evening rush.
Sometimes you also need to bring a little extra flavor and excitement to the dinner table, which is why Michelle Tam’s recipe for Slow Cooker Korean Grass-fed Short Ribs over on her blog Nom Nom Paleo will be sure to hit the spot and crush your cravings for food from your favorite Chinese food restaurant.
It combines the salty soy sauce replacement of coconut aminos, fish sauce, scallions, and ginger with the tanginess of coconut vingegar and sweetness of a whole pear to create a delicious, fall of the bone meat dish. Pair it with some cauliflower rice and dinner is served!
Ingredients: (serves 4-6 people)
- 6 pounds of bone-in English-style grass-fed short ribs
- 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 of Red Boat fish sauce
- 1 tablespoon coconut vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro
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