Low Carb Slow Cooker Korean-Style Short Ribs

You can effortlessly accomplish a lovely Korean-flavored dinner with your slow cooker using delicious grass-fed beef short ribs. Using the slow cooker results in tender, falling off the bone meat with minimal effort, making this an easy weeknight meal. You will love the authentic Korean flavors in this low carb Crockpot recipe! While this meal is easy, it is not without class. The beef short ribs are seared on all sides and seasoned with salt and pepper. Then they are joined in a slow cooker with a puree made from apple, onion, beef stock, coconut aminos, vinegar, fresh ginger, sesame seed oil, and black peppercorns. Once the puree is added to the Crockpot, freshly cut scallions and garlic are added for more flavor. The meat is simmered on low for 8 hours. The tender, fall-apart beef is delicious over cauliflower rice and is perfectly low in carbs.

What is the best beef to use for this?

We prefer to use organic grass-fed beef; however, if that is out of your price range, feel free to use any locally grown beef or even conventional beef.

Why are apples used in this recipe instead of pears?

You can use apples and pears interchangeably. If you cannot find Asian pears, apples can make a great substitute.

How do you know the meat is done cooking?

The meat is done cooking when it is cooked through, tender, and just starting to pull off the bone. If the meat is not quite tender at 8 hours on low, give it another 2 hours for a total of 10 hours on low.

What should I do if I don’t have a blender?

If you do not have a blender, you can use a food processor to blend the ingredients for the puree together.

To make the ultimate pairing, serve this with other low carb recipes like our Keto Cauliflower Rice and fresh avocado for a super filling meal.

Net Carbs

5.7 g
Fiber

0.7 g
Total Carbs

6.7 g
Protein

40.2 g
Fats

43.5 g

580 cals

Quantity

Serving Size

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Beef Chuck Short Ribs Boneless Lean And Fat Trimmed To 0" Fat Raw

5 lb
Lard

1 tbsp
Himalayan Pink Sea Salt

2 tsp
Apple

1 medium - 3" diameter
Onion

0.5 small
Beef broth

0.5 cup
Coconut Aminos

0.5 cup
Apple cider vinegar

2 tbsp
Ginger

4 tbsp, sliced
Sesame oil

1 tsp
Whole peppercorns, Black

1 tsp
White pepper, ground

0.25 tsp
Onion

0.5 small
Scallions or spring onions, tops and bulb, raw

3 small - 3" long
Garlic

3 clove
Sesame seeds

1 tsp

Step 1

Dry the short ribs on both sides with a paper towel. Discard the paper towels. Preheat a large skillet over medium-high heat until hot.
Step 2

Add in the lard and allow it to melt. Swirl the pan to coat it with lard. Once the fat is hot, add in the beef short ribs, having seasoned with two teaspoons of sea salt on both sides. Cook the short ribs on the first side for several minutes until nicely browned. Flip the short ribs and repeat on the second side until nicely browned. Please make sure the short ribs are spaced out evenly in the pan without touching one another, giving them plenty of room to brown. When the ribs are browned on both sides, remove them to the crock pot. Repeat with any remaining ribs.
Step 3

In a blender or food processor, puree the apple, ½ an onion, beef stock, coconut aminos, vinegar, fresh ginger, sesame seed oil, black peppercorns, and white peppercorns. Blend until smooth.
Step 4

Pour the puree over the meat in the crock pot. Top the ribs with another ½ onion that has been sliced into thick pieces, sliced scallions, and three cloves of garlic. Place the lid on the crock pot and set it for 8 hours on low heat.
Step 5

Cook until the beef is tender and starting to fall apart. When the ribs are done, pull them from the broth. Garnish them with sesame seed and sliced scallions.