Whole30 Korean Short Ribs

April 06, 2020By Alysa Seeland

Whole30 Korean Short Ribs

Name: Whole30 Korean Short Ribs
Yield: 4
Ingredients: Approx. 3.25 Pounds Beef Short Ribs (8 Ribs total); Salt and Pepper to taste; 1 Tablespoon Avocado Oil; 6 Cloves Garlic, crushed; 2 Teaspoons fresh Ginger, grated; 1 Large Onion, Medium diced; 2 Medium Carrots, Medium diced; ¼ Cup Rice Wine Vinegar; 3 Tablespoon (Mild) Whole30 Compatible Gochujang (we like this one); ¼ Cup Coconut Aminos; ¼ Cup Tessemae's Whole30 Approved Ketchup; 1 Tablespoon Sesame oil; Roasted Sesame Seeds, to garnish; Sliced Green Onion, to garnish; 2 Cups FOND Ginger Cleanse

Rated 5 stars by 1 users

Servings

Calories

680

Korean food is one of those cuisines that hold a special place in my heart. Rich, deep flavors and a unique spiciness is something truly amazing.

We used Ginger Cleanse in this recipe because it's rich flavor holds up very well to the complex flavors of this dish. It's super easy to make short ribs taste delicious at home. With the right technique and a little bit of time, you can have a restaurant-quality Korean dish at home!

This dish is geared towards those who generally follow the Whole 30 diet, however, it can easily be made more authentic with a few substitutions.

Ingredients

Approx. 3.25 Pounds Beef Short Ribs (8 Ribs total)
Salt and Pepper to taste
1 Tablespoon Avocado Oil
6 Cloves Garlic, crushed
2 Teaspoons fresh Ginger, grated
1 Large Onion, Medium diced
2 Medium Carrots, Medium diced
¼ Cup Rice Wine Vinegar
3 Tablespoon (Mild) Whole30 Compatible Gochujang (we like this one)
¼ Cup Coconut Aminos
¼ Cup Tessemae's Whole30 Approved Ketchup
1 Tablespoon Sesame oil
Roasted Sesame Seeds, to garnish
Sliced Green Onion, to garnish
2 Cups FOND Ginger Cleanse

Directions

Preheat the oven to 350.
In a large Dutch Oven, heat the avocado oil on high heat. Season all sides of the ribs with salt and pepper. Working in two batches, brown the ribs evenly on all sides. Once one batch is browned, keep it on a plate to the side to catch any juices. Repeat with both batches of ribs.
Leaving the fond (pan drippings) in the bottom of the pan, add in the garlic and ginger and quickly saute it for 30 seconds. Add the onion and carrot, and saute for an additional 5 minutes. Add in the vinegar, bone broth, gochujang, coconut aminos, ketchup and sesame oil. Scrape off any fond in the bottom of the pan with the liquid. Add the ribs back in, and bring the mixture up to a boil. Place the lid on the dutch oven and place in the oven. Cook for 2.5 hours. Check on the ribs every half hour to make sure there is still sufficient liquid in the pot. If the liquid gets too low, you can always add a splash of water.
Carefully remove the pot from the oven. Check the meat to make sure it is fork-tender. Place a fork into the meat and if it easily comes out, then the meat is ready. If it does not, cover and return the pot to the oven for an additional 30 minutes and check again.
The ribs are ready to serve! Serve overtop cauliflower rice. Spoon liquids overtop the ribs and garnish with sesame seeds and green onion.