Crockpot Short Ribs

These Slow Cooker Short Ribs are a tender, flavorful dish that takes minimal effort for maximum satisfaction. With a savory-sweet sauce made from coconut aminos, apple juice, and sesame oil, these short ribs simmer low and slow in the crockpot until they’re fall-apart tender. The dish is a perfect weeknight meal or an easy, flavorful option for a gathering, and it’s naturally dairy-free, gluten-free, and customizable for a variety of dietary needs. Just set it, forget it, and enjoy the rich, comforting flavors of Korean-inspired short ribs!

Adapted From

Slow Cooker Korean Short Ribs - Nom Nom Paleo

Ingredients

• 4 pounds grass-fed beef short ribs, bone-in

• 1 small yellow onion, chopped

• 4 garlic cloves, minced

• 1-inch piece of fresh ginger, peeled and minced

• 1/3 cup coconut aminos (or sub Tamari)

• 1/4 cup apple juice

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon honey (omit for no added sugar)

• 1/2 cup beef broth (or water, flavor is better with broth)

• 1 teaspoon Red Boat salt (or sea salt)

• 1/2 teaspoon freshly ground black pepper

• 2 green onions, thinly sliced (for garnish)

• Sesame seeds (for garnish, optional)

Instructions

1. Prep the short ribs: Pat the ribs dry and season with salt and pepper on all sides.

2. Sear (optional - seals in the flavor!): In a large skillet over medium-high heat, sear the ribs on each side until browned (about 3 minutes per side). Transfer to a slow cooker. (This step adds depth but can be skipped.)

3. Prepare the sauce: In a small bowl, whisk together coconut aminos, apple juice, rice vinegar, sesame oil, honey (if using), garlic, ginger, onion, and optional broth or water. Add salt or a dash of umami salt, if desired.

4. Combine in slow cooker: Pour the sauce over the short ribs, ensuring they're evenly coated.

5. Cook low and slow: Cover and cook on low for 6–8 hours, or until the meat is tender and falling off the bone.

6. Thicken sauce (optional): Remove the ribs and set aside. Skim excess fat from the sauce, then simmer it on the stovetop to reduce until slightly thickened (optional).

7. Serve: Plate the ribs and drizzle with sauce. Garnish with green onions and sesame seeds, if desired.

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Notes:

• Serve with pureed cauli flower or pastnips (so good!!!)

• Also goes really will with air fried potatoes - we use Herbes de Province, delicious!