Fall-off-the-bone Short Ribs are so easy to make. A quick browning in a hot oven, and then everything goes in the slow cooker low and slow - this is where the magic happens!
What are Short Ribs?
Short ribs are a cut of beef taken from the brisket, chuck or rib area. They include a "short" portion of the rib bone with meat earning their name - Short Ribs. They are the most flavorful, delicious, and tender cut and if you have the time to allow the internal connective tissue to break down, they become the best comfort food ever.
5-6 pounds bone-in beef short ribs [I highly recommend Mariposa Ranch beef]
Kosher salt & freshly ground black pepper
1 pear or apple, peeled, cored and cut into chunks
1/2 cup coconut aminos
6-8 garlic cloves, smashed and peeled
4 green onions, chopped
1- 1" piece of ginger, peeled and cut into slices
2 tsp. fish sauce
1 tbsp. apple cider vinegar
1 cup bone broth [chicken or beef]
chopped parsley or cilantro for garnish
Pre-heat broiler and place rack 4-6 inches from heat element.
Season ribs with salt and pepper and lay them bone side up on a foil-lined sheet pan.
Broil 5 minutes, then flip and broil for another 5 minutes until browned on both sides.
Place ribs on their sides in a single layer in the slow cooker.
In a blender; add pear chunks, coconut aminos, garlic, green onions, ginger, fish sauce and vinegar blend until smooth.
Pour sauce over ribs and then add broth to the pot.
Cover and cook on low for 11 hours.
Transfer the meat to a platter, pour sauce into a fat separator or refrigerate until fat has risen to the top and can be removed. Return ribs to slow cooker and cover until ready to serve.
Heat sauce over medium heat and reduce. 15 minutes.
Pour sauce over ribs and garnish with herbs.
Serve over cauliflower rice, mashed potatoes or whatever you like.
Makes 4-5 servings / Prep Time 15 minutes / Cook Time 11 hours
This is truly a favorite of everyone I've cooked for and I hope you'll try it very soon.