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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.