Tuesday, February 28, 2012

Slow Cooker Korean Short Ribs and Brussel Sprouts with Bacon, Avocado, and Lime

My body is tired but my tummy is happy. After being introduced to Wall Walks at RNCF this evening, I don't have much energy to crack jokes, but I wanted to share these two amazing recipes. The first one is adapted from a recipe from one of my favorite blogs, Nom Nom Paleo. That site is paleo food porn at it's finest, her photos put my iPhone shots to shame.

Slow Cooker Korean Short Ribs

The flavor of these are unlike anything I have ever made. These ribs cook off a lot of fat, so the best thing to do is prepare these at night, let the crock pot do it's magic while you sleep, and stick them in the refrigerator in the morning. When you are ready to eat that night, the fat will be solid and easy to scoop out and toss before reheating.

Here’s what to hunt and gather:
  • 6 pounds of bone-in English-style grass-fed short ribs (butcher didn't have this cut but it still worked out)
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
  • 1/2 cup coconut aminos
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of ginger, about the size of your thumb, cut into pieces
  • 1 tablespoon apple cider vinegar
  • 1 cup organic chicken broth
Here’s what to do:

Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up on a foil-lined baking sheet. Broil the ribs for 5 minutes on each side.

Stack the ribs in a single layer in the slow cooker.

Toss the pear, coconut aminos, garlic, scallions, ginger, and vinegar in a blender and puree until smooth.

Pour the sauce evenly over the ribs.
Add the chicken broth to the pot

Cover and cook ok Low for 9-11 hours. Your house will smell amazing and meaty.

Brussel Sprouts with Bacon, Avocado, and Lime (double batch, makes lots!)

2 lbs brussels sprouts
4 slices bacon
2 garlic cloves, minced
juice of 2 limes
2 avocados, sliced
a pinch of crushed red pepper
avocad oil (or olive oil)
salt and pepper

While you are slicing your brussels (ends off and cut in half), cook the bacon until crispy in a large skillet.
Remove from pan and set pan aside, you will use it in a minute.
Toss the brussels in a little avocado oil and bake at 375 F for 25 minutes
After the brussels bake, add them back into the pan where you cooked the bacon and add the garlic and crushed red pepper
Cook for just a few minutes on medium heat, until brussels start to get tender.
Mix in lime juice and crumble bacon into the sprouts. Salt and pepper to taste.
Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in. 
When they are heated through, mix everything together and enjoy!



  1. You never even boiled a egg when you lived at home. These are amazing! I can't wait till I get invited to your house for dinner.Love, Mom

  2. Is it really 6 lbs of short ribs? I went out to buy some today and the total for the 6 lbs was over $80! I went with 2.75 lbs instead. Hope it turns out ok!

  3. There's a chance you're qualified to get a Apple iPhone 7.