Whole30® Asian Slow Cooker Braised Short Ribs recipe

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Ingredients

2 ½ pounds beef short ribs, or more to taste
2 tablespoons coconut oil
sea salt and freshly ground black pepper to taste
2 large sweet onions, peeled and quartered
1 stalk celery, chopped
4 carrots, cut into bite-sized pieces
1 cinnamon stick
1 cup beef broth
¼ cup coconut aminos (soy-free seasoning sauce)
1 tablespoon fish sauce
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons arrowroot powder
3 green onions, chopped

Nutrition Info

507.2 calories
carbohydrate: 17.2 g
cholesterol: 77.7 mg
fat: 39.6 g
fiber: 2.9 g
protein: 19.8 g
saturatedFat: 18.7 g
servingSize: -
sodium: 1059.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season short ribs liberally on all sides with sea salt and cracked black pepper.

  2. Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick.

  3. Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid.

  4. Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.

Recipe Yield

6 servings

Recipe Note

Short ribs are well worth the investment;in this recipe, they are fall-off-the-bone tender, slightly sweet, and even paleo friendly! Serve over cauliflower rice.

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