Slow Cooker Paleo Korean Short Ribs (Galbi-Jjim)

Ingredients

For the Beef Short Ribs & Braising Vegetables:

• 3.5 lbs 100% grass-fed bone-in beef short ribs (English-cut or flanken-style, trimmed of excess outer fat)
• 3 large organic carrots, peeled and sliced into thick 1.5-inch chunks
• 1 medium daikon radish or Korean radish (Mu), peeled and cut into 1.5-inch chunks
• 8 fresh shiitake mushrooms, stems removed, caps scored with an X
• 2 tbsp unrefined avocado oil (for browning ribs)
• 1.5 tsp coarse Celtic sea salt and 1 tsp cracked black pepper

For the Authentic Galbi-Jjim Pureed Marinade:

• 1 large ripe Asian pear (or Bosc pear), peeled, cored, and chopped (natural meat tenderizer)
• 0.75 cup organic coconut aminos
• 0.5 cup rich organic beef bone broth
• 0.5 medium yellow onion, roughly chopped
• 8 cloves fresh garlic
• 2 tbsp fresh ginger root, peeled and chopped
• 2 tbsp toasted sesame oil
• 1.5 tbsp raw apple cider vinegar
• 1.5 tbsp raw honey or 2 pitted Medjool dates (Whole30)
• 1 tsp Red Boat fish sauce

For Garnish & Serving:

• 3 green onions (scallions), sliced on bias
• 1 tbsp toasted white sesame seeds
• Steamed cauliflower rice or roasted sweet potatoes

Step-by-Step Instructions

1. Blend the Galbi Marinade (Enzymatic Tenderizer Secret): In a high-speed blender, combine chopped Asian pear, coconut aminos, beef bone broth, yellow onion, garlic cloves, fresh ginger, toasted sesame oil, apple cider vinegar, raw honey (or dates), and fish sauce. Blend on HIGH for 60 seconds until completely smooth.
2. Brown Short Ribs (Maillard Crust Invariant): Heat 2 tbsp avocado oil in a large 12-inch heavy skillet over MEDIUM-HIGH heat until smoking hot. Season short ribs generously with Celtic sea salt and black pepper. Sear ribs in batches for 3 to 4 minutes per side until deeply browned and caramelized on all exterior surfaces. Transfer browned ribs directly into the slow cooker insert.
3. Deglaze & Pour Marinade: Pour 0.5 cup of the blended marinade into the hot skillet to deglaze, scraping up all browned caramelized bits with a wooden spoon. Pour the remaining marinade and pan drippings directly over the short ribs in the slow cooker.
4. Slow Cook to Fall-Apart Tenderness: Cover slow cooker with lid and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours). The meat should be extremely tender and practically falling away from the bone.
5. Add Root Vegetables & Mushrooms: 1.5 hours before cooking finishes, add chunked carrots, daikon radish, and shiitake mushroom caps into the slow cooker. Gently submerge them into the simmering braising liquid. Continue cooking until vegetables are fork-tender and glossy.
6. Thicken Glaze (Chef Finish): Using tongs, carefully transfer short ribs and vegetables to a warm serving platter. Skim off excess surface fat from the braising liquid. (Optional): Pour liquid into a saucepan and simmer over HIGH heat for 5 to 7 minutes to reduce into a thick, glossy Korean BBQ glaze; pour over ribs.
7. Plate & Garnish: Garnish generously with sliced green onions and toasted sesame seeds. Serve hot with steamed cauliflower rice to soak up the rich, savory sauce!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Asian pear contains calpain-like proteolytic enzymes that gently break down dense collagen cross-links in beef short ribs without damaging muscle fibers. Grass-fed beef connective tissue breaks down into gelatin and collagen peptides that support joint and intestinal mucosal integrity.

Frequently Asked Questions