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Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Nuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Combine the coconut aminos, Asian pear, garlic, ginger, honey, sesame oil, and black pepper in a blender or food processor and blend until smooth.
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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