FROM 30/10'S KITCHEN...

Slow Cooker Korean Short Ribs

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Slow Cooker Korean Short Ribs

Makes 2 Servings: Counts towards 2 cups Vegetables, 1 Serving Meat, 1 tablespoon Oil

 

INGREDIENTS

 2 Personal Servings Beef Short Ribs
 1 cup Jicama, chopped
 3 cups Daikon Radish, cubed
 ¼ cup Imagine Organic Grass Fed Beef Broth
 ¼ cup Coconut Aminos
 2 Cloves of Garlic, minced
 1 tablespoon Ginger, minced
 1 teaspoon Rice Vinegar
 2 tablespoons Sesame Oil
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Generously sprinkle the short ribs with salt and pepper, and place them in a slow cooker; place the jicama and radish around the ribs.

2

In a separate bowl, whisk together the beef broth, coconut aminos, garlic cloves, sesame oil, ginger, and rice vinegar. Pour the mixture into the slow cooker over the ribs and cook on low for about 9 hours.

 

Ingredients

 2 Personal Servings Beef Short Ribs
 1 cup Jicama, chopped
 3 cups Daikon Radish, cubed
 ¼ cup Imagine Organic Grass Fed Beef Broth
 ¼ cup Coconut Aminos
 2 Cloves of Garlic, minced
 1 tablespoon Ginger, minced
 1 teaspoon Rice Vinegar
 2 tablespoons Sesame Oil
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Generously sprinkle the short ribs with salt and pepper, and place them in a slow cooker; place the jicama and radish around the ribs.

2

In a separate bowl, whisk together the beef broth, coconut aminos, garlic cloves, sesame oil, ginger, and rice vinegar. Pour the mixture into the slow cooker over the ribs and cook on low for about 9 hours.

Slow Cooker Korean Short Ribs

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