Note: Most rice vinegars have sugar added to them, so please read the labels. The brand STAR’s rice vinegar has no sugar.
INGREDIENTS:
• ½ cup coconut aminos or organic tamari (soy) sauce
• ⅓ cup Swerve Sweetener (Confectioners Style)
• ¼ cup rice vinegar
• 2 cloves garlic, peeled and smashed
• 1 tbsp. grated fresh ginger
• ½ tsp crushed red pepper
• 8 grass-fed beef short ribs (4 pounds)
• 1 green cabbage, quartered
• ½ tsp. guar gum (thickener)
• 1 tbsp. sesame oil
• 4 scallions, thinly sliced
DIRECTIONS:
In a 4- to 6-quart slow cooker, combine the coconut aminos (or tamari sauce), natural sweetener, vinegar, garlic, ginger, and red pepper. Add the short ribs, arranging them in a single layer. Lay the cabbage on top.
Cook, covered, on low for 7 to 8 hours until the meat is tender and easily pulls away from the bone.
Transfer the cabbage and short ribs to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard it, but keep the cooking liquid in the slow cooker. Turn the slow cooker to high.
In a small bowl, whisk together the guar gum with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened (2 to 3 minutes). Stir in the sesame oil. Spoon the sauce over the short ribs and cabbage, and sprinkle with the scallions. Makes 8 servings.
NUTRITIONAL COMPARISON (PER SERVING)
TRADITIONAL RIBS = 631 CALORIES, 14G FAT, 21G PROTEIN, 31G CARBS, 2.5G FIBER
“HEALTHIFIED” RIBS = 494 CALORIES, 25G FAT, 66G PROTEIN, 2G CARBS, 0.6G FIBER (45% FAT, 54% PROTEIN, 1.6% CARBS)
