If I had to choose a favorite slow cooker recipe, this would be it. It’s a snap to put together in the morning, and what you end up with is a tender, falling-off-the-bone deliciousness that is finger-licking good. Tonight’s dinner in the Savory Lotus Kitchen: Slow Cooker Asian-Style Short Ribs.
A while back, I bought half of a cow. Have you ever seen how much meat, bones, and organ meat come from half of a cow? Trust me, it’s a lot. We are blessed to have friends who raise 100% grass fed cows up on their 100 acre ranch. Buying good quality meat in bulk not only saves us money but also ensures that we get a big variety of cuts to cook and experiment with. I love this part. I use the liver to make liver pills for my family. The bones make rockin” bone broth. I’m still deciding what to do with the heart. (suggestions anyone?)
But the other day, I busted out the short ribs and made my absolute favorite slow cooker meal. My slow cooker makes my life so much easier. THIS is the one that I have used for years. I love spending just a few minutes of prep time in the morning and having a delicious, savory meal ready to go at dinner time. It makes me happy.
Whenever I make this, I always wish that I had more. My family gobbles it up all in one sitting. The meat is so tender and juicy. The sauce is the bomb. We serve it over crispy lettuce cups. My kids love to put homemade sauerkraut on top.
You are going to love it. I promise!Print
Slow Cooker Asian-Style Short Ribs
- 4 pounds beef short ribs
FOR THE SAUCE
- 1/2 cup coconut aminos (like these)
- 1/2 cup good quality homemade broth
- 2 TBS apple cider vinegar (I use this one)
- 4 TBS raw honey
- 1 TBS grated ginger
- 5 cloves of fresh garlic, minced
- Place short ribs at the bottom of your slow cooker.
- Combine all sauce ingredients and pour over top of ribs. Toss to evenly coat.
- Cook on LOW for at least 6 hours, turning the ribs once for more even cooking.
- Remove ribs from slow cooker and set aside to cool. Skim fat from top of liquid in the slow cooker. (I pour it into a large measuring cup and place it in the fridge for a bit so the fat rises to the surface.)
- Pour the liquid from the slow cooker into a small pot on the stove top. Bring to a boil, then lower heat and allow to simmer for 8-10 minutes to reduce liquid. Remove from heat and stir in 1 TBS toasted sesame oil.
- Using your fingers, pull the meat off of the bones and shred into small chunks. Pour desired amount of sauce over top and stir to evenly coat.
- Garnish with green onions and sesame seeds. Serve over cute little lettuce cups. Eat and Enjoy!