Asian Style Slow-braised Short Ribs

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Posted: Wednesday, September 4, 2013 11:23 am | Updated: 1:14 pm, Wed Sep 11, 2013.

  • 6 pounds of bone-in English-style grass-fed short ribs
  • 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 two pieces
  • 2 teaspoons of fish sauce
  • 1 tablespoon coconut vinegar
  • 1 cup organic chicken broth
  • Small handful of roughly chopped fresh cilantro

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.

Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.

Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.

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

 Pour the sauce evenly over the ribs  and add the chicken broth to the pot.

Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.

When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.


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Welcome to the discussion.


  • pattymiller posted at 2:20 am on Thu, Sep 12, 2013.

    pattymiller Posts: 5

    Your photos should be edible.

  • jejahmonts posted at 2:19 am on Thu, Sep 12, 2013.

    jejahmonts Posts: 6

    Where is the Butcher Block that you mention?

  • leilapop posted at 2:18 am on Thu, Sep 12, 2013.

    leilapop Posts: 4

    Ah and it doesn’t cost nearly as much if you make it at home I bet!

  • dixiebabe posted at 2:16 am on Thu, Sep 12, 2013.

    dixiebabe Posts: 6

    Chef Judi I wish you still had your restaurants in Boston, great food!

  • nathanros posted at 2:13 am on Thu, Sep 12, 2013.

    nathanros Posts: 5

    Guess I know what I am making this weekend!

  • tony37 posted at 2:10 am on Thu, Sep 12, 2013.

    tony37 Posts: 9

    Looks delish.