Keto Korean Short Ribs – The Girl Who Ate Everything

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.

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.