Sugar-free Korean slow cooker short ribs turn bone-in beef into a fall-off-the-bone dinner with barely any effort. Coconut aminos, erythritol, rice vinegar, garlic, ginger, and red pepper flakes simmer into a savory-sweet glaze with no sugar at all. Cabbage steams on top, and the sauce thickens at the end.
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 (4.1 fl oz) coconut aminos or organic tamari
• ⅓ cup / 65 g (2.29 oz) confectioners style Swerve Sweetener or other erythritol blend
• ¼ cup / 60 ml (2 fl oz) unseasoned rice vinegar
• 2 cloves garlic, peeled and smashed
• 1 tbsp / 15 g (0.53 oz) grated fresh ginger
• ½ tsp crushed red pepper flakes
• 8 bone-in, grass-fed beef short ribs, about 4 lbs / 1.8 kg (3.97 lb)
• 1 medium green cabbage, quartered
• ½ tsp guar gum or xanthan gum
• 1 tbsp (15 ml) 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 (15 ml / 0.5 fl oz) 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 (0.05 oz)
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 (15 ml / 0.5 fl oz) of cornstarch or arrowroot powder mixed with 2 tablespoons (30 ml / 1 fl oz) 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.
Pro Tips
- Sear the short ribs in a hot skillet with a little avocado oil before they go in the slow cooker — optional, but the caramelized crust adds a deep layer of flavor.
- Always check the rice vinegar label for added sugars; an unseasoned variety keeps the sauce genuinely sugar-free.
- After cooking, skim the excess fat from the surface of the liquid before thickening it with the guar gum slurry, then finish the sauce with toasted sesame oil.
- This dish is even better the next day as the flavors meld; leftovers keep in an airtight container in the refrigerator for up to 4 days.
- No slow cooker? Braise everything in a covered Dutch oven at 300°F/150°C for 3-4 hours until the meat is exceptionally tender.
Frequently Asked Questions
Do I have to sear the short ribs before slow cooking?
It's optional but highly recommended — searing creates a deep, caramelized crust that adds a significant layer of flavor to the finished dish.
Can I make this recipe without a slow cooker?
Yes. Combine everything in a covered Dutch oven and braise at 300°F (150°C) for 3-4 hours, until the meat is exceptionally tender.
What is a good substitute for Swerve Sweetener?
Another erythritol-based sweetener or a monk fruit blend at a 1:1 ratio keeps the recipe sugar-free and keto-friendly.
What can I use instead of guar gum to thicken the sauce?
A slurry of 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water works, though it adds a small amount of carbohydrates.
Recipe card below.
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Sugar-Free Korean Slow Cooker Short Ribs
Ingredients
Method
- 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.
- Arrange the short ribs in a single layer in the sauce.
- Place the cabbage quarters on top of the ribs.
- 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.
- Carefully transfer the cooked short ribs and cabbage to a serving platter. Tent with foil to keep warm.
- 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.
- In a small bowl, create a slurry by whisking the guar gum with 1 tablespoon (15 ml / 0.5 fl oz) of water until completely smooth.
- Whisk the slurry into the cooking liquid.
- Continue to cook on high, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes.
- Stir in the toasted sesame oil.
- Spoon the thickened sauce generously over the short ribs and cabbage.
- Garnish with thinly sliced scallions before serving.
