If you have the time and don’t mind an extra step, brown the ribs before putting them into the cooker. You will have less fat in the end and a nice crust on the meat. The crunchy slaw-like salad of baby bok choy ribbons and shredded carrot tossed with a compliant bottled lemon-garlic dressing provides a refreshing contrast to the rich, meaty ribs.
Serves 4
Prep: 15 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 25 minutes
For the Ribs
4 green onions
½ cup coconut aminos
4 cloves garlic, minced
1 piece (1 inch) fresh ginger, peeled and minced
1 tablespoon cider vinegar
2 teaspoons Whole30-compliant fish sauce
1 teaspoon salt
8 bone-in beef short ribs (about 4½ pounds)
For the Salad
3 baby bok choy, trimmed and thinly sliced into ribbons
½ cup shredded carrots
Whole30-compliant lemon-garlic dressing (Tessamae’s)
1 tablespoon sesame seeds, toasted (see Tip)
Make the ribs: Thinly slice the green onions; separate the white and green parts and set the green parts aside. In a small bowl, stir together the white parts, the coconut aminos, garlic, ginger, vinegar, fish sauce, and salt.
Place the ribs in a single layer in a 4- to 5-quart slow cooker. Pour the coconut amino mixture over the ribs.
Cover and cook on low for 8 to 9 hours or on high for 4 to 4½ hours. Transfer the ribs to a platter; cover to keep warm.
Strain the cooking liquid through a fine-mesh sieve into a medium saucepan. Discard the solids. Skim the fat. Bring the cooking liquid to a boil over medium heat and reduce to a simmer. Cook the sauce until reduced by half, about 10 minutes.
Make the salad: In a large bowl, combine the bok choy and carrots. Drizzle with the lemon-garlic dressing and toss to coat. Sprinkle with the sesame seeds and toss again.
Serve the ribs drizzled with the sauce and sprinkled with remaining green onions. Serve the salad alongside.
Tip To toast sesame seeds, heat in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.