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Asian Inspired Short Ribs



Often I have cooked short ribs in the oven after searing; however, I am convinced that the slow cooker is the only way to go. Dana loved the aroma of tea, ginger, and pear that arose from this dish.

From our kitchen to yours, Bennett


5 pounds grass fed short ribs
1 green pear, peeled and cored
2 tablespoons fish sauce
2 tablespoons coconut aminos or tamari
3 scallions
6 cloves of garlic
1 tablespoon ginger
1 tablespoon coconut vinegar
1 cup, white and green tea
Sea salt
Fresh cracked peppers


Sear the shorts ribs on each side and set aside
Mix the pear, fish sauce, coconut aminos, vinegar, scallions, ginger, tea, and garlic in a high-speed blender
Blend on high for 2-3 minutes until smooth
Set your slow cooker for 10 hours at low
Add the short ribs and cover with sauce

Serves 4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $17: Herdade do Esporao Reserva Red (Alentejo, Portugal)
Moderate $30: Carlisle Sonoma County Zinfandel (Sonoma, CA)
Splurge $60: Bodegas Muga “Torre Muga” (Tempranillo), (Rioja, Spain)



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