Well, the kids are finally back to school after a long Christmas break! It was very bittersweet this morning. We had such a wonderful break. I love having them home but was definitely ready to get back on some semblance of a routine. With that routine comes cooking. And my crockpot made it back out of the pantry!
My crockpot is another one of my favorite appliances. I love that you can put dinner on in the morning and go about your day. Then when you get home, it is there waiting for you, with little to no effort. Throw in a side dish of veggies or a salad and presto!
These Asian Shirt ribs were inspired by Nom Nom Paleo. I love all of her recipes! They are easy, healthy and delicious… My 3 main criteria for every meal I make. I made a few tweaks to the recipe so here it is! I hope you enjoy it as much as we did.
I served mine with some cauliflower cilantro lime rice and a side of asparagus. Any green salad would work with these, too.
Ingredients:
4-5 lbs of boneless short ribs
2 tbsp olive oil
kosher salt and fresh ground pepper
1 pear, peeled, chopped and cored
3/4 cup coconut aminos
3 garlic cloves
1 shallot, roughly chopped
1 chunk of ginger, about 1 inch, peeled
1 tbsp Red Boat Fish Sauce (this is naturally gluten free and paleo)
1 tbsp rice wine vinegar
1 tbsp balsamic vinegar
2 tsp Asian 5 Spice Seasoning
1 cup chicken broth
Chopped cilantro, for serving
Directions:
Heat a large pan over medium heat. Add the olive oil. Generously season all sides of the short ribs with kosher salt and black pepper. Brown the short ribs in the pan, turning to get all sides evenly. This should only take 5-7 minutes.
In a blender, add the pear, coconut aminos, garlic, shallot, ginger, fish sauce, and both vinegars. Blend until smooth.
Place the browned short ribs into the bottom of your crockpot. Pour the mixture on top of the short ribs. Sprinkle the 5 Spice seasoning on top, and pour over 1 cup of chicken broth.
Set crockpot to low for 7-8 hours or high for 5-6 hours. Remove the meat from the crockpot and slightly shred. Add salt and pepper to the sauce, if needed and pour over the short ribs. Serve with Cauliflower Cilantro Lime Rice
For the Cauliflower Cilantro Lime Rice:
1 bag riced cauliflower
1 tbsp olive oil or coconut oil
1 garlic clove, minced
salt and pepper
Juice from 1 lime
1/4 cup cilantro, chopped
In a medium pan, heat the olive oil over medium heat. Add the garlic and let cook for 1-2 minutes, but do not let it burn. Add the cauliflower rice. Sauce for 5-6 minutes, until slightly tender. Remove from heat. Season with salt and pepper. Add the lemon juice and chopped cilantro. Enjoy!
