korean style beef short-ribs

Happy Saturday! Here’s an easy & flavorful slow-cooker recipe (not from the book).

3 lbs. beef short-ribs (preferably grass-fed)
2 tablespoons coconut oil
1/2 cup coconut aminos
1/2 cup Mirin rice wine vinegar (you can substitute coconut vinegar)
2 tablespoons honey
2 tablespoons sesame oil
3 cloves garlic
chopped cilantro & green-onions for garnish

1. Heat coconut oil in a medium sized pan, and brown ribs on all sides and place in slow cooker (meat side down).
2. In a bowl, stir together coconut aminos, rice wine, honey, sesame oil & garlic until honey has dissolved.
3. Pour over ribs and cook on low for 5-6 hours or until ribs are tender.
4. Garnish with cilantro & green onions.