There’s nothing quite like the magic of a slow cooker, especially when it transforms humble beef short ribs into a fall-off-the-bone masterpiece. These Korean-style short ribs are simmered for hours in a rich, savory, and slightly sweet sauce that’s completely sugar-free. It’s the ultimate comfort food meal that practically makes itself, delivering incredible flavor with minimal effort. Get ready for a dinner that will have everyone asking for seconds!
Ingredients
• ½ cup / 120 ml coconut aminos or organic tamari
• ⅓ cup / 65 g confectioners style Swerve Sweetener or other erythritol blend
• ¼ cup / 60 ml unseasoned rice vinegar
• 2 cloves garlic, peeled and smashed
• 1 tbsp / 15 g grated fresh ginger
• ½ tsp crushed red pepper flakes
• 8 bone-in, grass-fed beef short ribs, about 4 lbs / 1.8 kg
• 1 medium green cabbage, quartered
• ½ tsp guar gum or xanthan gum
• 1 tbsp toasted sesame oil
• 4 scallions, thinly sliced, for garnish
Instructions
1. In the basin of a 4- to 6-quart slow cooker, whisk together the coconut aminos, sweetener, rice vinegar, smashed garlic, grated ginger, and crushed red pepper flakes.
2. Arrange the short ribs in a single layer in the sauce. Place the cabbage quarters on top of the ribs.
3. Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is exceptionally tender and pulls easily from the bone.
4. Carefully transfer the cooked short ribs and cabbage to a serving platter. Tent with foil to keep warm.
5. Using a large spoon, skim the excess fat from the surface of the cooking liquid in the slow cooker and discard. Turn the slow cooker setting to high.
6. In a small bowl, create a slurry by whisking the guar gum with 1 tablespoon of water until completely smooth. Whisk the slurry into the cooking liquid.
7. Continue to cook on high, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the toasted sesame oil.
8. Spoon the thickened sauce generously over the short ribs and cabbage. Garnish with thinly sliced scallions before serving.
Nutritional Information
• Serving Size: 1 serving (of 8 total)
• Calories: 494
• Protein: 66g
• Fat: 25g
• Carbohydrates: 2g
• Fiber: 0.6g
• Net Carbs: 1.4g
Pro Tips
• For an even deeper, richer flavor, sear the short ribs in a hot skillet with a little avocado oil on all sides before adding them to the slow cooker.
• Always check your rice vinegar label for added sugars. For a truly sugar-free sauce, choose an unseasoned variety. The brand STAR is a great option.
• This dish is even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Do I have to sear the short ribs before slow cooking
A: Searing the short ribs is an optional step, but it is highly recommended for the best results. Searing the meat in a hot skillet before adding it to the slow cooker creates a deep, caramelized crust that adds a significant layer of rich flavor to the final dish.
Q: Can I make this recipe without a slow cooker
A: Yes, you can adapt this recipe for the oven. Combine the ingredients in a Dutch oven or other heavy, oven-safe pot with a tight-fitting lid. Braise in a preheated oven at 300°F (150°C) for 3-4 hours, or until the meat is exceptionally tender.
Q: What is a good substitute for Swerve Sweetener
A: This recipe is designed to be sugar-free and keto-friendly. You can substitute Swerve with another erythritol-based sweetener or a monk fruit blend at a 1:1 ratio. If you are not concerned with sugar content, you could use brown sugar, but this will change the nutritional information.
Q: What can I use instead of guar gum to thicken the sauce
A: If you don’t have guar gum or xanthan gum, you can make a slurry with 1 tablespoon of cornstarch or arrowroot powder mixed with 2 tablespoons of cold water. Whisk this into the simmering liquid to thicken the sauce. Note that this will add a small amount of carbohydrates to the recipe.
