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KOREAN GRASS FED SHORT RIBS

Serve 6 adult

Gather:

2700 grams 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 shallots, 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 coriander

 

Here’s how top make it:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper

and lay the ribs, bone-side up on a foil-lined baking sheet.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.

Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.

Toss the pear, coconut aminos, garlic, shallots, ginger, fish sauce, and vinegar in a blender and puree until smooth.

Pour the sauce evenly over the ribs and add the chicken broth to the pot.

Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.

When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped coriander and serve the remaining sauce on the side.

Super tender and very tasty. The simmer sauce is subtly sweet and the coconut aminos, while not as bold-tasting as soy sauce, lend a good umami flavor to the dish.

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