How to describe these Korean short ribs? Luscious, rich, fall-off-the-bone deliciousness. Savory. Tender. Oh, so good.

I ordinarily don’t like using the word ‘luscious’ when describing food. To me, there is a kind of an ick factor when connecting that word with dinner. We all have our little quirks. That’s one of mine.

HOWEVER… I think I may have found the exception to the rule.

Korean Short Ribs & Cauliflower Rice

Backtracking a little bit, we’ve started something new at work. A group of us all kick in a few dollars and I prep a meal for all of us that choose to participate. It gives me an opportunity to try out new recipes and I think it is a kind of community-builder for us as a group.

I came up with a few options and the group voted. This time, we settled on Korean short ribs and cauliflower rice. Since I just rejoined Weight Watchers for the 100th time and am simultaneously following a Paleo plan, this is just the ticket. (I’m calling my plan Paleo Watchers.) Plus, there are a few guys at the office who are doing plans somewhat similar to Paleo.

Sometimes the grocery situation in Topeka is a little lacking and I didn’t even bother with looking at the local grocery stores for English-cut ribs. Fortunately, we have Herman’s Meat & Deli. A quick call to them and the next day I was able to pick up a package of gorgeous short ribs cut to my specifications.

I doubled the recipe below for the short ribs and quintupled the recipe for the cauliflower rice. I only bought 5 heads of cauliflower. :-/ Wish I had bought a few more. Cooked down, the volume is a little underwhelming. I’m questioning if there will be enough ‘rice’. Guess we’ll see tomorrow!

After giving the meal a test drive tonight, this is something I plan to make for myself again. The ribs are exceptional. Rich and tender. Cauliflower rice is also one of my new favorite things. A little of the braising liquid poured over it makes it even better.

Slow Cooker Korean Short Ribs
 
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Author:
Recipe type: Entree
Cuisine: Korean
Serves: lots!
Ingredients
  • 6 lb of bone-in English-style short ribs
  • Salt & Pepper
  • 1 medium pear, peel and coarsely chopped
  • ½ cup coconut aminos (soy sauce, if you're not Paleo)
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into a few pieces
  • 2 teaspoons of Red Boat fish sauce
  • 1 tablespoon coconut vinegar or apple cider vinegar
  • 1 cup organic chicken broth
Instructions
  1. Preheat broiler to high.
  2. Season the ribs well with salt and pepper. Place on a cookie sheet and broil for 5 minutes. Turn them over and broil for another 5 minutes.
  3. Remove the ribs from the broiler and place them in a a slow cooker.
  4. Put the pear, amino, garlic, scallions, ginger, fish sauce and vinegar in a blender. Blend until smooth.
  5. Pour the sauce evenly over the ribs in the slow cooker, then add the chicken broth.
  6. Cover the slower cooker and let the ribs cook on low for 8-9 hours. (Original recipe called for 9-11 hours. Your mileage may vary based on your slow cooker.)
  7. Remove the ribs to a serving platter.
  8. Let the braising liquid sit for a few minutes and then skim off the fat. (In my case, I made the ribs the night before and then let the braising liquid sit in the fridge. It made it easier to just remove the fat in a solid piece.
Notes
Adapted (slightly!) from Nom Nom Paleo.

Oven Roasted Cauliflower Rice
 
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Author:
Recipe type: Sides
Cuisine: Paleo
Ingredients
  • 1 head cauliflower
  • 1 tablespoon melted ghee, olive oil or melted coconut oil
  • granulated garlic powder
  • salt & pepper
Instructions
  1. Preheat oven to 425.
  2. Line large rimmed baking sheet with aluminum foil.
  3. Roughly chop or break cauliflower into florets. Toss them into a food processor and pulse 10-15 times or until the cauliflower is roughly the texture of rice. I did this in two batches.
  4. Put the cauliflower in a bowl, drizzle the oil over and gently stir until coated. Season with the garlic, salt & pepper to taste.
  5. Spread in a thin layer over the baking sheet.
  6. Bake until tender and starting to brown, about 25-30 minutes.
  7. Serve anywhere you'd use rice or anywhere want a tasty side dish!
Notes
Baked down, I've found the cauliflower loses quite a bit of volume. Make more than you think you'll need. You can always use leftovers later on. Cauliflower fried 'rice', anyone?

Adapted from The Clothes Make the Girl.