Ingredients
- 2 ½ pounds beef short ribs, or more to taste
- 2 tablespoons coconut oil
- sea salt and freshly ground black pepper to taste
- 2 large sweet onions, peeled and quartered
- 1 stalk celery, chopped
- 4 carrots, cut into bite-sized pieces
- 1 cinnamon stick
- 1 cup beef broth
- ¼ cup coconut aminos (soy-free seasoning sauce)
- 1 tablespoon fish sauce
- 1 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons arrowroot powder (Optional)
- 3 green onions, chopped
Directions
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Season short ribs liberally on all sides with sea salt and cracked black pepper.
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Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick.
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Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid.
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Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.
Cook’s Note:
Use 2 to 3 pounds of short ribs for this recipe, depending on size.
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup
