Korean Short Ribs over Homemade Slaw
So I really have no idea how to make Korean shorts ribs. Like, really NO idea. I don’t even know the spices and sauces that make up Korean food. I’ve had Korean food. Don’t doubt me. It’s freakin delicious. Have you seen their portion sizes? Holy crap. You can go to a Korean restaurant and still eat like a true Amrrrican. It’s delightful.
So when I found these short ribs on sale at Sunflower Market, I about crapped myself. Short ribs are so effing good. They are just the right amount of fat, super tender, and totally melt in your mouth. Ok, I’m getting a bit graphic here. I’ll take it back a notch. Lets chat about the slaw. I made this slaw the other night while attempting goat cheese dates stuffed in burgers. Yeah, the burgers were decent. I mean, how the hell can you go wrong with those 3 ingredients? You can’t. Anyways, I also made a homemade slaw with olive oil mayo. It was exhausting. I had to turn on the food processor and add olive oil to it. My life is hard. I might have broke a sweat. Or maybe that’s just because I’m always sweaty. Well, I liked the slaw at least so I decided to add it to this meal. Bold decision. Bold. But a good one. Real good.Print
Korean Short Ribs over Homemade Slaw
For the cute little ribs:
- 2lbs beef spare ribs
- 1/2 cup almond butter (it became 1/2 cup because I ate probably 1/4 of it during the process…oops)
- 1/2 cup coconut aminos
- 1 tablespoon honey (optional! you paleo nazis)
- 1 tablespoon sesame oil
- 1 tablespoon ginger
- 1/4 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- juice of 1 lime
- juice of 1 lemon
- 1 yellow onion, roughly chopped
- 1/4 cup beef broth
- 6 garlic cloves, peeled
For the slaw:
- 1/2 head red cabbage, sliced and diced
- 1 large/long carrot, thinly sliced or grated
- 5–6 green onion straws, chopped
- 1/2 cup olive oil
- 1 egg yolk
- 1 teaspoon dijon mustard
- splash of lemon juice
Ok, do this all at night, before you go to bed, so you can dream about food, wake up hungry, and eat. That was a lot of commas.
- Let’s get those cute lil ribs cookin! Pull out your food processor and add the almond butter, coconut aminos, honey, sesame oil, ginger, paprika, lemon and lime juice, and salt and pepper. Mix well to combine.
- Now throw you ribs, onion, and cloves in the crock pot and pour your almond butter mixture on top. Mix well to combine.
- Now add your broth to the crock pot along with some red pepper flakes on top. Cover and let cook for 6-8 hours on low.
Now for the slaw:
- Clean out your food processor to make the olive oil mayo. No need to scrub it down like crazy you ocd freak.
- Turn on your food processor and add your egg yolk and dijon mustard. While the food processor is running, you will begin to add your olive oil to the food processor VERY SLOWLY. That means adding a couple drips at a time and letting it SLOWLY combine. It will begin to thicken but it takes quite a while. Add a few drops, then wait a minute or so, then add another couple drops. Once it begins to thicken, you can add a bit more of the olive oil every time.
- Once it’s nice and thickened up, add your cabbage, carrots, and green onions to a large bowl and add in your olive oil mayo. Mix well to combine.
- Top with some salt and pepper and store in a cute lil Tupperware overnight.
Now for the end result:
- Ok so you’ve woken up to spicy Korean smells filling your house. Wow. That’s intense. Time to eat.
- Pull out your slaw.
- Put it in a bowl.
- Add your korean short ribs on top.
- And eat it. Even a bit of avocado on top never hurt anybody. So good.
Grocery List Helper:
- Beef Short Ribs: on sale at Whole Foods for $2.99/lb
- Almond Butter: bought out of the grinder at Whole Foods for $3.99/lb (out of the grinder make a thicker sauce)
- Coconut Aminos: buy at Whole Foods or online
Oh, Hi! I’m Juli.
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