Chinese Beef Short Ribs- Instant Pot or Crock Pot {Paleo & GAPS}

Megan Main Dishes 18 Comments

From the pickiest of eaters to the most sophisticated, this slightly sweet, rich, delectable sauce and fall apart meat will have you proud of the 10 minutes labor you enjoyed! Seriously, 10 minutes is all it takes to make this amazing meal- one that will have you licking your fingers and reminding yourself to stop when you’re full…because you’d rather keep eating it.

Young kids will love the flavors. Grown-ups will ask you for the recipe.

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A word about the ingredients…

The Chinese 5-Spice is worth seeking out, if you don’t already have this lovely spice on hand. It makes the dish full of nuances, complex and mildly spicy. (This spice powder combination, by the way, is also excellent for making kraut– one with grated apple, carrot and optional cabbage.)

You can select either coconut amino acids or real fermented soy sauce to make the sauce. Both are good. I have made the recipe both ways. Coconut amino acids is much milder, so you’ll see that reflected in the recipe below: you need more. If you choose the fermented soy sauce, it’s saltier; so that recipe option calls for less. The jar lasts a long time. Use whichever suits your dietary needs best: one is coconut-based and is ideal for the GAPS Diet and most Paleo eaters; the other is soy-based, but the soy is long-fermented as it should be, so it’s a safe condiment for those who don’t need to avoid soy altogether. It’s a Traditional fermented food.

A word about the leftovers…

Regarding the amazing sauce itself, you will have leftovers. This is good. Here’s how it works: the beef short ribs cook in plenty of sauce. They stay really moist and the bit of meat that sticks up out of the sauce gets a bit caramelized- so yum. After you’ve served the meat and gobbled up all the goodness you’ll have a lot of the cooking sauce leftover.

What to do? Rejoice! You have two more easy meals waiting for you!

Freeze the sauce, or eat Chinese food for two more nights.

Here’s how: the first night you can cube or place whole chicken thighs into the sauce, boneless and skinless. Add chopped broccoli, too. Simmer until the chicken is cooked through. If you left the thighs whole, shred them, using two forks. Serve over riced cauliflower, over white rice, or just so.

The second night, which is really your third meal with this sauce, you can cook up 1-1/2 to 2 pounds ground beef in a large skillet. Add frozen veggies or sauteed onions or mushrooms, whatever else you like. When the meat and veggies are mostly cooked, add the remaining sauce and cook to combine for a 2-3 minutes. This is yummy. It’s goulash-y and super comforting. I put it in my daughter’s thermos for lunch one day and she came home saying, “What was that in my lunch today? That was so good.” Ha! Meal 3 on the same sauce, but it tastes new and different. 🙂

Super happy food, this- easy, comforting, kids like it, etc. etc. etc.

Eat on, friends! Enjoy, with love.

chinese-beef-short-ribs-paleo-crock-pot-instant-pot

 

Chinese Beef Short Ribs
Yum
Print Recipe
Servings Prep Time
6-8 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 10 minutes
Cook Time
8-10 hours
Chinese Beef Short Ribs
Yum
Print Recipe
Servings Prep Time
6-8 10 minutes
Cook Time
8-10 hours
Servings Prep Time
6-8 10 minutes
Cook Time
8-10 hours
Ingredients
Servings:
Instructions
  1. Place short ribs into crock pot. Top with all remaining ingredients. Cook on low for 8-10 hours. Serve.
  2. For an easy vegetable side dish, bake winter squash (such as butternut or kabocha) until very tender; add enough of the finished Chinese cooking sauce to create a mashed potato consistency by pureeing in food processor, high powered blender or by mashing and stirring by hand. Excellent. Serve ribs over mashed/pureed squash with a bit of sauce poured over all. Also add a side of quickly sauteed or roasted greens (spinach or collards) to make the plate pretty and complete.
  3. See Recipe notes for Instant Pot instructions.
Recipe Notes

To Cook in Instant Pot

  • Add all ingredients to liner pot. Put on and lock lid.
  • Set Instant Pot on “Stew/Meat.”
  • The IP will automatically set itself for 35 minutes on high pressure.
  • Make sure steam valve is closed.
  • The Instant Pot will automatically switch over to warm when the cooking time has elapsed. Let it rest and allow it to release the pressure on its own slowly.
  • After 20 minutes the IP will switch to the “Warm” setting. Open the top.
  • Serve. Or puree sauce with cooked winter squash, to make an easy and delicious side dish.

 

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  • Renee Kohley

    Ohhh yes! That sauce! I want to make this! Thank you!

  • Emily @ Recipes to Nourish

    Wow this sounds amazing!!! I am all about the beautiful sauce. My husband would LOVE this! Can’t wait to make it.

  • Confession: I have never cooked with short ribs. This recipe does inspire though! I have all the ingredients and can make in my slow cooker.. Sounds delicious!! Thank you!

  • Marjorieann1977

    This just sounds absolutely perfect. Can’t wait to get this in the Instant Pot!

  • linda spiker

    Just gorgeous Megan! I am posting a short rib recipe this week and wishing I had taken a photo of the meat pulled apart to show it’s tenderness! Great job. Pinned, shared etc…

  • LOVE cooking short ribs in my instant pot! They always come out falling off the bone tender. Never used 5 Chinese Spice before but it sounds yummy!

  • You never cooked short ribs before? You better get on it Carol! You are going to love them!

  • My boys love short ribs. I can’t wait to try this. I just have handy 5 Chinese Spice.

  • Megan Stevens

    You’re welcome. 🙂 So glad!

  • Megan Stevens

    Yay! I hope you both love it!

  • Megan Stevens

    You’re welcome. You will love the ribs, so easy and with such tender meat.

  • Megan Stevens

    And with a few bones leftover for broth. 🙂

  • Megan Stevens

    Great, enjoy!

  • Megan Stevens

    Thank you, Linda!! <3

  • Megan Stevens

    That is such a special grouping of spices. I hope you do. Thank you!

  • Megan Stevens

    Yay, great!! Enjoy.

  • This just sounds SO incredibly tasty, and I love that you get so much extra sauce to stretch out over a few different recipes, too. Thanks for so many ideas in the one post! Pinned 🙂

  • Megan Stevens

    You’re welcome! Thanks!