Slow Cooker Korean Grass Fed Short Ribs

Slow Cooker Korean Grass Fed Short Ribs (serves 4-6)

6 pounds of bone-in English-style grass-fed short ribs
Kosher salt
Freshly ground pepper
1 medium pear or Asian pear, peeled, cored, and chopped coarsely
1/2 cup coconut aminos
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of ginger, about the size of your thumb, cut into two pieces
2 teaspoons of Red Boat fish sauce
1 tablespoon coconut vinegar
1 cup organic chicken broth
Small handful of roughly chopped fresh cilantro

• Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up on a foil-lined baking sheet.
• Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
• Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
• Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
• Pour the sauce evenly over the ribs and add the chicken broth to the pot.
• Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
• When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
• Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.
• Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

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