Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Short ribs are well worth the investment; in this recipe, they are fall-off-the-bone tender, slightly sweet, and even paleo friendly! Serve over cauliflower rice.


Recipe Summary

6 hrs 10 mins
6 hrs 15 mins
5 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Season short ribs liberally on all sides with sea salt and cracked black pepper.

  • Heat coconut oil in a large, deep skillet over medium-high heat and brown short ribs and onions in batches on all sides, 5 to 8 minutes. Place ribs and onion in a slow cooker. Add celery, carrots, and cinnamon stick.

  • Stir beef broth, coconut aminos, fish sauce, ginger, garlic, salt, and pepper together in a bowl and pour over ingredients in the slow cooker. Cover with a lid.

  • Cook on Low until ribs are cooked through and flavors are well combined, 6 to 8 hours. Remove ribs. Raise heat to High and stir in arrowroot powder. Cook until sauce is slightly thickened, about 5 minutes. Serve ribs topped with sauce and chopped green onions.

Cook's Note:

Use 2 to 3 pounds of short ribs for this recipe, depending on size.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup

Nutrition Facts

507 calories; protein 19.8g; carbohydrates 17.2g; fat 39.6g; cholesterol 77.7mg; sodium 1059.1mg. Full Nutrition