Ingredients
- Bone-in short ribs - 4 lbs ((for non bone-in, get ~2 lbs.))
- Garlic - 4 cloves , minced
- Ginger - 1 inch , peeled and sliced
- Carrots - 3/4 lb , chopped
- Turnips or daikon radish - 3/4 lb , chopped
- Shiitake mushrooms - 1/2 lb , de-stemmed
- Orange juice - 1/4 cup ((you're welcome to make fresh!))
- Coconut aminos - 1/2 cup
- Rice vinegar - 3 Tbsp
- Honey - 2 Tbsp
- Water - 1 cup
- Arrowroot powder - 1 Tbsp
Prep
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Short ribs - Season with salt and pepper and then sear on both sides in a skillet for 3 minutes each.
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Garlic / Ginger / Carrots / Turnips or Daikon Radish / Shiitakes - Prep as directed. (Can be done up to 3 days ahead)
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Start slow cooking (at least 5 hours before) - Whisk together garlic, ginger, orange juice, coconut aminos, rice vinegar, honey, and water. Pour into slow cooker and then layer in short ribs, carrots, turnips / radish, and shiitakes. Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours, until meat is tender and falling off bone. (Can be done up to 5 days before and then stored in fridge in air-tight containers)
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Make
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Remove ribs and vegetables from the slow cooker. Use a spoon to skim off any of the fat in the sauce, and transfer sauce into a saucepan. Bring to a boil. Mix arrowroot powder with 1 tbs. (14.8ml) of cold water. Add to boiling sauce and stir. Simmer until thickened. Season to taste with more salt, pepper, or honey. Spoon sauce over ribs and vegetables.
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