Slow Cooker Korean Keto Braised Short Ribs

AuthorBrandy

Whether you're familiar with Korean inspired cooking or looking for something new to add variety to your Keto recipe repertoire, this slow cooker, braised dish is easy to prepare and tastes delicious. The radish is a tasty accompaniment that pairs perfectly and serves as a low carb alternative to the more carb heavy root vegetables we're accustomed to serving. Serve it on it's own, or paired with cold sides (Banchan), such as cucumber or cabbage kimchi, sesame spinach or quick pickled, summer cucumbers. 

This recipe's nutritional information is based upon using very lean ribs and is therefor more protein forward than fat. You can adjust to meet your personal macro preference by simply choosing more fatty ribs. Remember that vegetable sides can contribute to "carb creep". I feel like a Korean inspired meal isn't complete without all those sides but since adding them can easily max out the daily carbohydrate limit I set for myself, I'll typically make this dish on a day that I'll only be eating one meal. And it is hearty enough to fully satisfy my hunger! 

Yields4 Servings

 2 lbs beef boneless chuck ribs
 1 small onion, vertically sliced
 4 thin slices of ginger root
 2 tbsp garlic, chopped
 ½ cup Tamari or coconut aminos
 ¼ cup rice wine
 1 cup beef broth or beef bone broth
 ¼ cup Allulose (or your preferred alternative sweetener)
 3 tbsp coarse ground Gochugaru (Korean Chili Pepper). Use more or less to taste preference.
 1 tbsp sesame oil
 ½ lb Mu (Korean radish) or Daikon (Japanese radish), peeled and cubed
 1 scallion, green and bulb, chopped

1

On the stove top, heat a pan on high heat or if using an Instant Pot, the sauté setting, heat a small amount of tallow, lard or avocado oil. Salt and pepper the ribs and brown on all sides, then set meat aside.

2

Place the onions in the bottom of your slow cooker and pile the ribs on top of them.

3

In a separate bowl, add Tamari or aminos, rice wine, beef broth, Allulose, ginger, garlic, Gochugaru and sesame oil. Whisk to combine well and pour it over the ribs.

4

Cook on low heat for 3 hours.

5

After 3 hours add the radish and cook for an additional hour or until both meat and radish are tender.

6

If you'd like to use the braising liquid as a sauce, remove the meat and radish and place the liquid over high heat and reduce by half. If you use a fattier cut of meat, you may want to separate excess fat prior to reducing.

7

Garnish with scallions and serve!

 

Ingredients

 2 lbs beef boneless chuck ribs
 1 small onion, vertically sliced
 4 thin slices of ginger root
 2 tbsp garlic, chopped
 ½ cup Tamari or coconut aminos
 ¼ cup rice wine
 1 cup beef broth or beef bone broth
 ¼ cup Allulose (or your preferred alternative sweetener)
 3 tbsp coarse ground Gochugaru (Korean Chili Pepper). Use more or less to taste preference.
 1 tbsp sesame oil
 ½ lb Mu (Korean radish) or Daikon (Japanese radish), peeled and cubed
 1 scallion, green and bulb, chopped

Directions

1

On the stove top, heat a pan on high heat or if using an Instant Pot, the sauté setting, heat a small amount of tallow, lard or avocado oil. Salt and pepper the ribs and brown on all sides, then set meat aside.

2

Place the onions in the bottom of your slow cooker and pile the ribs on top of them.

3

In a separate bowl, add Tamari or aminos, rice wine, beef broth, Allulose, ginger, garlic, Gochugaru and sesame oil. Whisk to combine well and pour it over the ribs.

4

Cook on low heat for 3 hours.

5

After 3 hours add the radish and cook for an additional hour or until both meat and radish are tender.

6

If you'd like to use the braising liquid as a sauce, remove the meat and radish and place the liquid over high heat and reduce by half. If you use a fattier cut of meat, you may want to separate excess fat prior to reducing.

7

Garnish with scallions and serve!

Slow Cooker Korean Keto Braised Short Ribs