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Slow Cooker Korean Style Short Ribs - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3 pounds Boneless Beef Short Ribs
  • 1/2 cups Coconut Aminos
  • 1/2 cups Coconut Palm Sugar
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon peel and mince Ginger, Fresh
  • 4 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons Red Pepper Flakes

Serving Day Ingredients

  • 3 tablespoons Tapioca Flour
  • 3 tablespoons Water
  • 1 1/2 cups grate Carrot
  • 1/3 cups slice Green Onion (Scallion)
  • 1 tablespoon Sesame Seeds

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2-3 short ribs (about 12 oz)
  • 837 Calories
  • 43g Total Fat
  • 16g Sat Fat
  • 0g Trans Fat
  • 201mg Cholesterol
  • 925mg Sodium
  • 43g Total Carb
  • 2g Fiber
  • 34g Total Sugars (Includes 24g Added Sugars)
  • 66g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine the coconut aminos, coconut sugar, sesame oil vinegar, ginger, garlic and red pepper.
  2. Place the ribs in the slow cooker and pour the sauce over the ribs.
  3. Cook on low for 4-6 hours.
  4. Remove the ribs from the slow cooker and set aside.
  5. Pour the excess liquid in a saucepan.
  6. Combine the tapioca flour with the water and whisk into the sauce.
  7. Bring the sauce to a boil and cook until thickened.
  8. Stir in the carrots, and pour the sauce over the ribs.
  9. Top with green onion and sesame seeds.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the short ribs among the indicated number of freezer bags.
  2. In a bowl, combine the coconut aminos, coconut sugar, sesame oil vinegar, ginger, garlic and red pepper.
  3. Divide the sauce among the bags of short ribs.
  4. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place the ribs and sauce in the slow cooker.
  3. Cook on low for 4-6 hours.
  4. Remove the ribs from the slow cooker and set aside.
  5. Pour the excess liquid in a saucepan.
  6. Combine the tapioca flour with the water and whisk into the sauce.
  7. Bring the sauce to a boil and cook until thickened.
  8. Stir in the carrots and pour the sauce over the ribs.
  9. Top with green onions and sesame seeds.

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