Low Carb Slow Cooker Korean-Style Short Ribs
You can effortlessly accomplish a lovely Korean-flavored dinner with your slow cooker using delicious grass-fed beef short ribs. Using the slow cooker results in tender, falling off the bone meat with minimal effort, making this an easy weeknight meal. You will love the authentic Korean flavors in this low carb Crockpot recipe! While this meal is easy, it is not without class. The beef short ribs are seared on all sides and seasoned with salt and pepper. Then they are joined in a slow cooker with a puree made from apple, onion, beef stock, coconut aminos, vinegar, fresh ginger, sesame seed oil, and black peppercorns. Once the puree is added to the Crockpot, freshly cut scallions and garlic are added for more flavor. The meat is simmered on low for 8 hours. The tender, fall-apart beef is delicious over cauliflower rice and is perfectly low in carbs. We prefer to use organic grass-fed beef; however, if that is out of your price range, feel free to use any locally grown beef or even conventional beef. You can use apples and pears interchangeably. If you cannot find Asian pears, apples can make a great substitute. The meat is done cooking when it is cooked through, tender, and just starting to pull off the bone. If the meat is not quite tender at 8 hours on low, give it another 2 hours for a total of 10 hours on low. If you do not have a blender, you can use a food processor to blend the ingredients for the puree together. To make the ultimate pairing, serve this with other low carb recipes like our Keto Cauliflower Rice and fresh avocado for a super filling meal.
