Since I missed recipe Saturday, I’m going to do it today because it seems to be everyone’s favorite. This short rib recipe is adapted from NomNom Paleo –> http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs
2 pounds grass-fed short ribs
Freshly ground pepper
1/2 medium pear or Asian pear, peeled, cored, and chopped
1/4 cup coconut aminos
3 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 teaspoons of Red Boat fish sauce
1 tablespoon apple cider vinegar
1/2 cup organic chicken broth
1 teaspoon arrowroot powder
Small handful of roughly chopped fresh cilantro
Preheat broiler, and place a rack six inches below the heating element. Season ribs liberally with S&P and broil for 5 minutes on each side. Then stack them on their ends in a slow cooker. I have a small slow cooker, so 2 pounds of ribs fit snuggly. You can cook more ribs in a traditionally sized slow cooker. Combine the pear, coconut aminos, garlic, scallions, fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce and the chicken broth over the ribs in the slow cooker, and cook on low for ~9 hours. When finished, remove the meat and let the broth settle. The fat layer will come to the top. This can be skimmed off and frozen for later cooking. I added some arrowroot powder to the broth to thicken it a bit. Serve over mashed cauliflower “rice” with fresh chopped cilantro.
Serves 2 really hungry people. Might stretch to 3.