Create a restaurant-quality Korean short ribs meal in your slow cooker at home. It's simple and delicous, plus suitable for gluten-free and paleo diets.Adapted from BeefLovingTexans.com
In a medium bowl, combine beef broth, coconut aminos, coconut sugar, rice wine, sesame oil and gochujang. Set aside.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Season short ribs with Kosher salt and coarse ground black pepper. Place short ribs in pan, brown well on each side, approximately 2-3 minutes per side. Transfer ribs, meat side down, in slow cooker. Cover and cook on HIGH for 4-6 hours or on LOW 6-8 hours or until fork tender.
In a small bowl, combine arrowroot powder with 4 tablespoons of the cooking liquid. Whisk until smooth. Pour arrowroot mixture into slow cooker, stir to blend and cook uncovered on high for 20 minutes. Turn slow cooker off and let stand 10 minutes. Sauce will thicken upon standing. Transfer ribs to a platter, top with toasted sesame seeds. Reserve cooking liquid to serve with ribs. Serve with grilled scallions, kimchi, cooked brown rice and shredded carrots.
Nutrition information per serving: Calories 340; Total fat 17g (Sat. fat 5g; Trans fat 0g); Cholest. 55mg; Sodium 1820mg; Total Carb. 25g; Fiber 1g; Total Sugars 17g; Protein 20g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (8%DV)