Keto Korean Short Ribs are fall apart tender beef with a ginger garlic sauce. This Ketodinner is so easy and can be done in the instant pot or slow cooker. Easy enough for special occasions or a weeknight meal.
1/4cupketo-friendly sweeteners like erythritol, (like Monkfruit)
4clovesgarlic, minced
1tablespoonfreshly grated ginger
1teaspoonsesame oil
1teaspooncrushed red pepper flakes, optional
5poundsbeef short ribs, bone-in or boneless, cut into 2" pieces
1 1/2teaspoonsxanthum gum
1/4cupsliced green onions
1teaspoonsesame seeds
Instructions
SLOW COOKER INSTRUCTIONS
In a large bowl, combine soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
Place ribs into slow cooker. Pour soy sauce mixture over ribs.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Ribs are done when meat is fork tender.
In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the slow cooker / crock pot. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.
INSTANT POT INSTRUCTIONS
In a large bowl, whisk together soy sauce, beef broth, erythritol, garlic, ginger, sesame oil and red pepper flakes, if using.
Place ribs into Instant Pot. Pour soy sauce mixture over ribs.
Place Instant Pot lid on and seal. Cook on high pressure for 65 minutes. Ribs are done when meat is fork tender.
In a small bowl, whisk together xanthum gum and 1/4 cup cold water. Stir in mixture into the instant pot. Change Instant Pot mode to Sautee and cook for 2-3 minutes or until mixture thickens.
Serve immediately, garnished with green onions and sesame seeds, if desired.