These Whole30 Asian Slow Cooker Braised Short Ribs are the perfect combination of tender, succulent meat and flavorful Asian-inspired sauce. Made with Whole30 compliant ingredients, this recipe is not only delicious but also suitable for those following a Whole30 or paleo lifestyle. The slow cooker does all the work, resulting in melt-in-your-mouth ribs that are packed with umami flavors. This dish is sure to impress your family and friends while keeping your dietary goals on track.
Ingredients
- 3 pounds beef short ribs
- 1/4 cup coconut aminos
- 3 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 2 tablespoons coconut sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon Chinese five spice powder
- 1/2 teaspoon red pepper flakes
- 1/4 cup beef broth
- 1 tablespoon arrowroot starch
- 2 green onions, sliced (for garnish)
Directions
- In a slow cooker, combine the coconut aminos, apple cider vinegar, tomato paste, coconut sugar, minced garlic, grated ginger, Chinese five spice powder, and red pepper flakes.
- Add the beef short ribs to the slow cooker, turning them to coat them evenly with the sauce mixture.
- Pour the beef broth over the ribs in the slow cooker.
- Cover the slow cooker and cook on low heat for 6 hours, or until the meat is very tender and falls off the bone.
- Once cooked, carefully remove the short ribs from the slow cooker and set aside.
- Skim off any fat from the sauce in the slow cooker and transfer the sauce to a saucepan.
- In a small bowl, whisk together the arrowroot starch with a tablespoon of cold water until smooth. Add the arrowroot mixture to the saucepan and cook over medium heat, stirring constantly, until the sauce thickens.
- Return the short ribs to the slow cooker and pour the thickened sauce over them.
- Cover the slow cooker again and cook on low for an additional 15 minutes to allow the flavors to meld together.
- Serve the braised short ribs hot, garnished with sliced green onions.
