Asian Paleo Short Ribs

*Best if prepared in the morning to enjoy the delicious aroma and subsequent flavor of your nighttime meal.


½ yellow onion, chopped

3 carrots, peeled and chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced

1 tsp. fresh ginger, finely grated

2 lbs. bone-in short ribs

Salt and pepper

2 Tbsp. extra virgin olive oil

½ cup beef broth

¼ cup coconut aminos

2 tsp. honey

Pinch of red pepper flakes

Green onions, chopped, for garnish

Sesame seeds, for garnish (optional)


  1. Place onion, carrots, celery, lemongrass, ginger and garlic into a slow cooker.
  2. Generously season the short ribs with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in batches, sear the ribs in the pan until browned, about 4 minutes per side. Place into the slow cooker on top of the vegetables.
  3. In a small bowl, whisk together the beef broth, coconut aminos, honey, and red pepper flakes. Pour the mixture over everything in the slow cooker. Stir to combine.
  4. Cover and cook on low heat for 9-11 hours.
  5. Just before serving, remove the lemongrass stalk and place ribs and vegetables on a serving plate. Let the braising liquid in the crockpot sit for 5 minutes and skim any fat off the top. Pour about a cup of liquid over the ribs.
  6. Top with green onions and sesame seeds to serve.

Serves 4

Judy Gentner