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Slow Cooker Korean Keto Braised Short Ribs

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

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.


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


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.


Cook on low heat for 3 hours.


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


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.


Garnish with scallions and serve!

Nutrition Facts

Servings 4

Amount Per Serving
Calories 789
% Daily Value *
Total Fat 55g85%
Total Carbohydrate 17g6%

Dietary Fiber 11g44%
Protein 63g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.