Slowcooker Paleo Korean Beef Short Ribs  LoadingAdd to Favourites list

Orange List 6-8 hrs 6 servings


343 Kcal
5g Fat
7.3g Carbs
7g Net Carbs
5.5g Sugars
66g Protein


  • 2 kilos or 5 lb of beef short ribs
  • 1 cup or 250 ml of beef broth
  • 1/2 cup or 120 ml of tamari or regular soy sauce
  • 1/4 cup or 30g of coconut sugar
  • 4 cloves of garlic, sliced
  • 1 tablespoon of grated ginger
  • 1 tablespoon of sesame oil
  • 3 spring onions/scallions to decorate, sliced
  • Sesame seeds to decorate


  1. Place the meat in the slow-cooker.
  2. Mix the beef broth, sesame oil, soy sauce, coconut sugar, and ginger in a large bowl. Combine well and add the mixture and sliced garlic in the slow-cooker.
  3. Cook on low for 6-8 hours.
  4. Let it cool down and skim the fat from the top with a tablespoon. Discard the fat and heat up on low to medium heat, either in the slow-cooker or even in a deep pan if you are eating it a few days later.
  5. Place the ribs and the sauce in a serving dish and decorate with the sliced spring onions/scallions and sprinkle some sesame seeds.
  6. I like serving this with a stir fry of bok choy (using tamari sauce, garlic, ginger, sesame oil, and fish sauce) and steamed jasmine rice for the children and my non-paleo friends!

Storage Tips

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