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.
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.
- 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
- Preheat broiler to high.
- 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.
- Remove the ribs from the broiler and place them in a a slow cooker.
- Put the pear, amino, garlic, scallions, ginger, fish sauce and vinegar in a blender. Blend until smooth.
- Pour the sauce evenly over the ribs in the slow cooker, then add the chicken broth.
- 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.)
- Remove the ribs to a serving platter.
- 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.
- 1 head cauliflower
- 1 tablespoon melted ghee, olive oil or melted coconut oil
- granulated garlic powder
- salt & pepper
- Preheat oven to 425.
- Line large rimmed baking sheet with aluminum foil.
- 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.
- Put the cauliflower in a bowl, drizzle the oil over and gently stir until coated. Season with the garlic, salt & pepper to taste.
- Spread in a thin layer over the baking sheet.
- Bake until tender and starting to brown, about 25-30 minutes.
- Serve anywhere you'd use rice or anywhere want a tasty side dish!
Adapted from The Clothes Make the Girl.