Fall-Off-The-Bone Asian-Style Short Ribs with Eggs

These tender, slow-cooked Asian-style short ribs are packed with rich, umami flavors and finished with perfectly cooked eggs. This dish is completely dairy-free, gluten-free, and refined sugar-free, making it a nourishing and satisfying meal. With minimal hands-on time, the slow cooker does all the work for you, ensuring fall-off-the-bone goodness!

Why You Should Cook This Short Ribs Recipe

Meal Prep Friendly: The ribs taste even better the next day, making this an excellent choice for batch cooking. You might also want to meal prep a batch of my high protein double chocolate chip cookies (dairy free).

Incredibly Tender & Flavorful: Slow cooking breaks down the tough fibers, resulting in melt-in-your-mouth ribs infused with deep, savory flavors.

Effortless Cooking: Let your slow cooker do the work—just set it and forget it until mealtime. Check out this $35 slow cooker on amazon.

Nutrient-Dense & Balanced: This dish is packed with high-quality protein, healthy fats, and a perfectly soft egg to round it out.

Ingredients

Here is everything you need to make these fall off-the-bone asian short ribs.

• Beef short ribs (with bone)
• Avocado oil
• Coconut aminos
• Fresh orange juice
• Rice vinegar
• Honey or date sugar
• Sesame oil
• Garlic
• Ginger
• Sesame seeds
• Fish sauce (optional)
• Black pepper
• Red pepper flakes (optional)
• Beef broth or water
• Green onions
• Sesame seeds
• Eggs

See recipe card for quantities.

Recipe Alternatives

• Protein Swap: Try using beef chuck roast or pork ribs for a variation in texture.
• No Coconut Aminos? Use tamari or gluten-free soy sauce instead.
• Egg-Free Option: Omit the eggs or replace with sautéed mushrooms for added richness.
• Different Cooking Method: This recipe can also be made in an Instant Pot—pressure cook on high for 45 minutes with a natural release.

How to Store Short Ribs and Meal Prep

Sauce: The sauce can be stored separately and used as a marinade for other proteins.

Short Ribs: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently in a saucepan or microwave.

Scrambled Eggs: Best eaten fresh but can be stored in the fridge for up to 2 days and reheated gently over low heat.

FAQ

Other Dinner Ideas

You might need a dessert to go with this…

This Fall-Off-The-Bone Asian-Style Short Rib with Soft Scrambled Eggs is a rich, comforting, and protein-packed breakfast that brings bold flavors to your morning routine!

📖 Recipe

Fall-Off-The-Bone Asian-Style Short Ribs with Soft Scrambled Eggs

These tender, slow-cooked Asian-style short ribs are packed with rich, umami flavors and paired with creamy soft scrambled eggs and fresh green onions. This dish is completely dairy-free, gluten-free, and refined sugar-free, making it a nourishing and satisfying meal. With minimal hands-on time, the slow cooker does all the work for you, ensuring fall-off-the-bone goodness!

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Ingredients

  

Short Ribs:

• 2 lbs beef short ribs
• 1 tablespoon avocado oil for searing, optional
• ½ cup coconut aminos
• ¼ cup fresh orange juice
• 2 tablespoon rice vinegar
• 2 tablespoon honey or coconut sugar for a deeper flavor
• 1 tablespoon sesame oil
• 4 cloves garlic minced
• 1- inch piece ginger grated
• 1 teaspoon fish sauce optional, for added umami
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes optional, for heat
• 1 cup beef broth or water
• 2 green onions sliced (for garnish)
• 1 tablespoon sesame seeds for garnish

Soft Scrambled Eggs:

• 4 large eggs
• 1 tablespoon coconut milk or water
• ½ tablespoon avocado oil or ghee
• Salt and pepper to taste
• 2 green onions sliced (for garnish)

For Serving:

• Steamed jasmine rice or cauliflower rice for a low-carb option
• Fresh cilantro and lime wedges

Instructions

 

Short Ribs:

• Optional Step: Heat avocado oil in a pan over medium-high heat. Sear the short ribs for 1-2 minutes on each side until browned.
• Place short ribs in the slow cooker.
• In a small bowl, whisk together coconut aminos, orange juice, rice vinegar, honey, sesame oil, garlic, ginger, fish sauce, black pepper, and red pepper flakes.
• Pour the sauce over the short ribs, then add the beef broth.
• Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is fall-off-the-bone tender.

Soft Scrambled Eggs:

• In a bowl, whisk eggs with coconut milk or water until well combined.
• Heat avocado oil or ghee in a non-stick skillet over low heat.
• Pour in the eggs and cook slowly, stirring continuously with a spatula, until they are creamy and just set.
• Season with salt and pepper to taste.

Serving:

• Plate the short ribs over steamed rice or cauliflower rice.
• Spoon extra sauce over the ribs.
• Serve with soft scrambled eggs on the side.
• Top with sliced green onions, sesame seeds, and fresh cilantro.
• Serve with lime wedges for extra brightness.