Korean Braised Short Ribs
Serves: 2–3 (1 rib per person)
  • 2 lbs grass-fed, pasture-raised beef short ribs, brought to room temperature
  • salt, to taste
  • 1 Tbs sesame oil
  • ½ cup coconut aminos, tamari, or soy sauce (if using tamari or soy sauce, you’ll need to add ½ cup vegetable, chicken, or beef stock to dilute)
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 Tbs rice wine vinegar
  • ¼ cup coconut sugar (or brown sugar)
  • 2 Tbs honey
  1. Lightly season the ribs with salt on both sides. Add sesame oil to a cast iron pan and sear meat on all sides (or in a pressure cooker or slow cooker if it has the option).
  2. Combine remaining ingredients in a bowl and taste. If using tamari or soy sauce in place of coconut aminos and it’s too salty, adjust taste by adding more stock or coconut sugar.
  3. Once meat is seared on all sides, add the liquid to the slow cooker or pressure cooker and add the meat. If slow cooking, cook on low for 6–8 hours or 45 minutes in a pressure cooker. Meat is done when it is tender and falling off the bone.
  4. Remove the meat and shred using your hands or two forks.
  5. Reduce the remaining sauce for about 15 minutes, until it coats the back of a spoon. Taste and adjust the salt or sweetness level if necessary. If too salty, add more broth. If too sweet, add more salt. Then toss the meat in the sauce.
Recipe by Bauman College at https://baumancollege.org/natalie-wells/