Korean-Style Short Ribs

    Korean ribs are known for their spicy flavor. The sauce features Asian pear, which adds flavor and replaces the sugar, keeping the net carbs quite low.

    4 pounds beef short ribs, English cut (cut between the bones), in 2- to 3-inch lengths (see Tip)
    1 cup cubed peeled Daikon radish
    1 tablespoon dried minced garlic
    1½ tablespoons Korean chile flakes or chili powder (see Tip)
    Salt and ground black pepper
    1 medium onion, cut into wedges
    1 (2-inch) piece fresh ginger, thinly sliced
    1 Asian pear, peeled, cored, and cubed
    ¼ cup rice vinegar
    2 tablespoons soy sauce
    2 tablespoons sesame oil
    1.Place the ribs in a large bowl and cover with cold water. Allow the ribs to soak for 30 minutes to remove any blood or residue. Drain the ribs, rinse, and pat dry.
    2.Place the radish in the slow cooker. Place the ribs in the slow cooker. Season the ribs with the garlic, chile flakes, salt, and pepper.
    3.In the work bowl of a food processor, combine the onion, ginger, and pear. Pulse until finely chopped. Add the vinegar and process until almost a smooth puree. Spoon the onion–vinegar mixture over the ribs. Drizzle with the soy sauce and sesame oil.
    4.Cover and cook on Low for 7 to 9 hours, or until the meat is tender.
    ★ TIP: Many people say that classic Korean chili flakes, also known as gochurgaru, are essential for spicy Korean dishes. These flakes do not contain the chili seeds, so they are milder than common red pepper flakes. Korean chile flakes are readily available at Asian markets and online, and they come in different degrees of heat. If you don’t have them on hand, substitute with chili powder and a pinch of red pepper flakes.
    ★ TIP: Korean ribs are often cut in what is called a flaken cut, which means that the ribs are cut thinly across the bone. This thinner cut is typically used for Korean ribs, as they are prepared for a grill. For the English cut, specified in this recipe, the ribs are cut between the ribs. If you use the flaken cut for this recipe, decrease the cooking time to 4 to 6 hours, or until the meat is tender. Ask the butcher to help you and have them cut as you prefer.

    PER SERVING: 934 CALORIES ★ FAT 86 G (83%) ★ NET CARBS 3 G (1%) ★ PROTEIN 34 G (15%)