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SLOW COOKER KOREAN SHORT RIBS (GALBI JJIM)

Prep Time15 minutes
Cook Time9 hours
Total Time9 hours 15 minutes

Ingredients

  • 2.5 lbs grass-fed beef short ribs
  • 2 carrots, chopped
  • 1 large daikon radish, cubed
  • 1/2 Asian pear, cored and chopped roughly
  • 1/3 cup bone broth or beef broth
  • 1/4 cup coconuts aminos
  • 2 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • Salt & pepper (omit pepper for AIP)
  • 3 green onions, chopped
  • Sesame seed (optional)

Instructions

  • If the short ribs aren't cut up, slice them across into sections, so each section contains a bone.
  • Generally sprinkle short ribs with salt and pepper and place them in the slow cooker.
  • Place carrots and daikon radish around and over the short ribs.
  • In a food processor or a blender, blend the Asian pear so it turns into a pulp.
  • Place in a separate bowl and add bone broth, coconut aminos, garlic cloves, ginger, fish sauce, and rice vinegar.
  • Whisk together the sauce and pour over the short ribs mixture in the slow cooker.
  • Cook on low for 9 hours.
  • Spoon off the fat floating on top if you like.
  • Plate and sprinkle with green onions and sesame seeds before serving.