Keto Korean Short Ribs

These Keto Korean Short Ribs are a delicious, low-carb twist on a classic favorite. The ribs are slow-cooked until tender in a savory and slightly sweet sauce made with coconut aminos, beef broth, garlic, ginger, and a touch of erythritol for sweetness. Whether you choose to use a slow cooker or an Instant Pot, these ribs will come out perfectly tender and flavorful. Garnished with green onions and sesame seeds, they make a delightful meal that is both keto-friendly and satisfying.

Ingredients

• 1/2 cup coconut aminos or low-sodium soy sauce
• 1/2 cup beef broth
• 1/4 cup keto-friendly sweetener like erythritol (e.g., Monkfruit)
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes (optional)
• 5 pounds beef short ribs, bone-in or boneless, cut into 2″ pieces
• 1 1/2 teaspoons xanthan gum
• 1/4 cup sliced green onions
• 1 teaspoon sesame seeds

Instructions

Slow Cooker Instructions

1. Prepare the Sauce: In a large bowl, combine the coconut aminos (or soy sauce), beef broth, erythritol, garlic, ginger, sesame oil, and crushed red pepper flakes if using.
2. Add the Ribs: Place the short ribs into the slow cooker. Pour the prepared sauce mixture over the ribs.
3. Cook the Ribs: Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, until the ribs are fork-tender.
4. Thicken the Sauce: In a small bowl, whisk together the xanthan gum and 1/4 cup of cold water. Stir this mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve: Serve the ribs immediately, garnished with sliced green onions and sesame seeds if desired.

Instant Pot Instructions

1. Prepare the Sauce: In a large bowl, whisk together the coconut aminos (or soy sauce), beef broth, erythritol, garlic, ginger, sesame oil, and crushed red pepper flakes if using.
2. Add the Ribs: Place the short ribs into the Instant Pot. Pour the prepared sauce mixture over the ribs.
3. Cook the Ribs: Place the lid on the Instant Pot and seal. Cook on high pressure for 65 minutes. The ribs are done when the meat is fork-tender.
4. Thicken the Sauce: In a small bowl, whisk together the xanthan gum and 1/4 cup of cold water. Stir this mixture into the Instant Pot. Change the Instant Pot mode to Sauté and cook for 2-3 minutes, or until the sauce thickens.
5. Serve: Serve the ribs immediately, garnished with sliced green onions and sesame seeds if desired.

Tips

• Soy Sauce Substitute: Coconut aminos are a great soy-free and lower sodium alternative to soy sauce.
• Sweetener: Ensure your erythritol or keto-friendly sweetener is completely dissolved in the sauce for a smooth texture.
• Spice Level: Adjust the amount of crushed red pepper flakes to control the spice level to your preference.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy these tender and flavorful Keto Korean Short Ribs as a delicious and satisfying low-carb meal!