Korean Short Ribs Recipe


You can have these short ribs as appetizers or you can serve it with some veggies for the main course.

Makes: 8 servings

Prep: 5 min

Cook: 8 hours


Coconut aminos – ½ cup

Swerve – 1/3 cup

Rice vinegar – ¼ cup

Garlic cloves (peeled, smashed) – 2

Fresh ginger (grated) – 1 tablespoon

Red pepper (crushed) – ½ teaspoon

Grass-fed beef short ribs – 8

Green cabbage (quartered) – 1

Guar gum – ½ teaspoon

Sesame oil – 1 tablespoon

Scallions (sliced) – 4


  1. Mix together the vinegar, sweetener, coconut aminos, ginger, garlic and red pepper and add it to the slow cooker.
  2. Place the ribs in it and layer the cabbage on top.
  3. Cook covered for 7-8 hours on low.
  4. Whisk together the guar gum and some cooking liquid and add it to the slow cooker, cooking for 2 minutes.
  5. Mix in the sesame oil.
  6. Serve sprinkled with scallions.

Nutrition Information per serving: 609 Cal, 56 g total fat, 1.4 g carb., 0 g fiber, 21 g protein.

Korean Short Ribs


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