Description
Chinese Beef Short Ribs are a comforting and flavorful main course dish that is easy to prepare using either a crock pot or an Instant Pot. This recipe requires only 10 minutes of prep time and slow cooks the ribs to tender perfection with aromatic Chinese five-spice, garlic, and ginger. Suitable for Paleo, Keto, Low Carb, and GAPS diets, it pairs beautifully with mashed winter squash or cauliflower and sautéed greens for a wholesome, satisfying meal.
Ingredients
Scale
Meat
- 4–4.5 pounds beef short ribs, cut in 4″-6″ lengths
Liquid and Seasonings
- 1 cup bone broth
- ⅓ cup soy sauce (real long-fermented) or ⅔ cup coconut aminos for Paleo and GAPS
- 20 drops monk fruit liquid sweetener (for Keto and Low Carb) or ⅓ cup honey for Paleo and GAPS (or preferred liquid low carb sweetener)
- 2 tablespoons toasted sesame oil
- ¼ cup fresh ginger, freshly grated or minced
- 10 cloves garlic, minced or crushed
- 2 teaspoons Chinese five-spice powder
Instructions
- Prepare the ribs: Place the beef short ribs into the crock pot insert, ensuring they are evenly distributed.
- Add flavorings: Pour the bone broth, soy sauce or coconut aminos, monk fruit liquid or honey, toasted sesame oil, fresh ginger, garlic, and Chinese five-spice powder over the ribs.
- Slow cook: Cover the crock pot and cook on low heat for 8 to 10 hours until the ribs are very tender and infused with the aromatic sauce.
- Alternative Instant Pot cooking: Add all ingredients into the Instant Pot insert, seal the lid, make sure the steam valve is closed, and set the Instant Pot to ‘Stew/Meat’. It will cook on high pressure for 35 minutes automatically. Allow for a natural pressure release for about 45 minutes before carefully opening the valve and lid.
- Prepare side dishes: For Paleo and GAPS diets, bake winter squash (such as butternut or kabocha) until very tender. For Keto and Low Carb, roast or steam cauliflower. Purée the cooked vegetable with some of the finished cooking sauce to create a mashed potato-like consistency.
- Serve: Plate the ribs over the mashed vegetable purée and drizzle some sauce over. Add a side of quickly sautéed or roasted greens such as broccoli, Brussels sprouts, spinach, or collards to complete the meal.
Notes
- Instant Pot instructions: Add all ingredients to the insert, seal lid, and set to ‘Stew/Meat’ mode for 35 minutes on high pressure. Ensure the steam valve is closed. Allow pressure to release naturally for ~45 minutes before opening.
- This dish can be adapted for Paleo, Keto, Low Carb, and GAPS diets by selecting appropriate soy sauce substitutes and sweeteners.
- To create a complete meal, serve ribs with mashed winter squash or cauliflower and sautéed greens.
- Sesame oil must be toasted to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Keywords: beef short ribs, chinese, keto, low carb, paleo, crock pot, instant pot, paleo, gaps
