Eosinophilic Esophagitis Friendly Paleo Korean Galbi Short Ribs

Total time4 hr 35 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Paleo Korean Galbi Short Ribs

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Ingredients

4 servings

For the marinade

3 lb flanken-cut beef short ribs (about ¼-inch thick)
½ cup coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
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½ asian pear, peeled and roughly chopped
4 cloves garlic, roughly chopped
1 tbsp fresh ginger, roughly chopped
2 tbsp honey
1 tbsp toasted sesame oil
½ tsp black pepper

For serving

3 green onions (green tops only), thinly sliced
1 tbsp sesame seeds, toasted (optional)

Instructions

1
Combine the coconut aminos, Asian pear, garlic, ginger, honey, sesame oil, and black pepper in a blender or food processor and blend until smooth.
2
Reserve 3 tablespoons of the marinade in a small bowl and set aside for glazing. Place the short ribs in a large zip-top bag or baking dish, pour the remaining marinade over them, and turn to coat. Seal and refrigerate for at least 4 hours, or up to overnight.

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