Slow Cooker Asian Inspired Short Ribs

3 lbs. beef short rib, cut into chunks

Add the olive oil to a large skillet and place over a medium/high heat. Add the beef short rib to the skillet and brown for 2-3 minutes on each side, then set aside on a plate. Do not overcrowd the skillet, instead work in batches until all the short ribs are browned.

Using the same skillet (do not drain off the brown bits), add the onions and cook for 5 minutes to soften. Next add the ginger, garlic, spices, orange zest and juice, and simmer for 2–3 minutes until fragrant. Add the tamari sauce and beef broth and ketjap manis (or coconut aminos, or omit) and bring to a boil.

Place the short rib in the bottom of your slow cooker, (this one can go right on the stovetop to sear!) and pour over the sauce. Ensure the meat is completely submerged in the sauce.

Cover and cook the short ribs on low for 5–6 hours, or until the beef is fall-apart tender. Allow to rest for 5-10 minutes before serving.

Serve over cooked brown rice, quinoa, steamed riced veggies, and alongside more veggies for a complete 

NOTES:

This recipe really benefits from being made the day before and kept in the refrigerator overnight. This allows all the flavors to meld together and also makes it easier to skim off the excess fat. The wait will be worth it, just make sure to reheat the ribs and sauce thoroughly before serving.

Ketjap Manis is an Indonesian sweet soy sauce with sugar and other flavors added. Because it's soy-sauce based, it is not gluten free. However, sweet tamari or coconut aminos are a good substitute. Consider slightly increasing the spices included in this recipe and the flavors will remain bold. 

To Meal Prep: Follow instructions to sear the meat and set aside, cook the onions for 5 minutes, and add other ingredients, and bring to a boil. Remove from heat and allow to cool in the pan for a few minutes. Place the beef into the bottom of a large resealable bag and pour sauce over. Refrigerate for up to three days, or lay the bag on a cookie sheet and freeze for up to 3 months. (Laying flat will help save space in the freezer later) When ready to cook, thaw in the refrigerator the night before. Dump entire contents into the slow cooker, using a silicone spatula to scrape all the sauce out, and cook on low 6 hours or until meat is fall apart tender.