Ingredients

The following ingredients have 4 Servings
  • 5 pounds bone-in English-style beef short ribs
  • Diamond Crystal kosher salt
  • Freshly ground pepper
  • 1 medium Asian pear, pear, or Fuji apple (peeled, cored, and chopped coarsely)
  • 6 garlic cloves (peeled and roughly chopped)
  • 3 scallions (roughly chopped)
  • 1 piece fresh ginger (about the size of your thumb, peeled and coarsely chopped)
  • ½ cup  coconut aminos
  • 1 tablespoon rice vinegar (coconut vinegar, or white balsamic vinegar)
  • 2 teaspoons Red Boat fish sauce
  • 1 cup chicken or beef bone broth
  • ¼ cup fresh cilantro (coarsely chopped (optional garnish))

Instruction

  • Heat your broiler with the rack 6 inches from the heating element.
  • Sprinkle the ribs liberally on all sides with salt and pepper. Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff.
  • Place the ribs, bone-side up, in a single layer on a foil-lined rimmed baking sheet.
  • Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes or until nicely browned.
  • Place the ribs in a single layer in the slow cooker. Lay them on their side to fit them all in the pot.
  • Time to make the sauce! Toss the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce in a blender. Blitz until smooth.
  • Pour the sauce evenly over the ribs and add the broth to the pot.
  • Cover with the lid, set the slow cooker on low for 9 to 11 hours or on high for 5 to 6 hours. The ribs are done when they are fork tender and nearly fall off the bone.
  • When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
  • Let the braising liquid settle for 5 minutes and then pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Pour a cup of sauce over the ribs.
  • Sprinkle on the chopped cilantro, if desired, and serve the remaining sauce on the side.
  • Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.