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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
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!

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.