Asian Inspired Beef Short Ribs (slow cooker)

Beef ribs.  I’ve never had that emotional connection to ribs like some people have.  Perhaps it’s an American thing, I’m not sure.  But I’m making a conscious effort to cook with more bones due to the nutrient density of them, and so, here I am, cooking my very first ever batch of Beef Short Ribs!

I originally searched and found a recipe from Paleo Leap (http://paleoleap.com/asian-style-beef-ribs/) which I really liked the look of and I’ve adapted the recipe due to the ingredients I had in the house, and because I’m currently doing Whole 30.  So here is my version of my first attempt at making Beef Ribs:

1.3 kg of free range, grass fed beef short ribs

1/3 cup of coconut aminos

2 long red chili’s, sliced thinly and diced a little (add more if you want a kick, this will just be a subtle flavour)

4 large garlic cloves, crushed

2 tablespoons of freshly grated ginger (I use my microplane straight over the bowl – easy!!)

2 tablespoons of freshly grated tumeric (as above)

2 tablespoons of freshly sliced shallots

1 red onion, diced

1 cup (or so) of filtered water

(1)  Combine all the ingredients in a bowl and stir to mix thoroughly.

(2)  Sear the beef ribs on all sides in a frypan, then place in the base of your slow cooker.  Turn your slow cooker on high.

(3)  Pour the sauce over the ribs in the slow cooker.  Add more water here if required, the ribs should be mostly covered by the sauce, but don’t worry if they’re not totally covered, they will produce plenty of liquid of their own.  You just want the sauce to be covering a decent amount of the ribs so that the flavours infuse.

(4)  Cover and cook on high for 4-6 hours, or until the meat is falling off the bones and the beef is tender.  I took the lid off for the last couple of hours to help the water evaporate.

(5)  Serve and enjoy!

Serving suggestions:

Serve with some steamed or roasted vegies (e.g. broccoli, cauliflower, carrots, sweet potato, pumpkin – preferably whatever is in season) that will soak up all those lovely juices.  Alternatively, you could make up some cauliflower puree or potato mash which will be great to collect the juices as well.