Crockpot Low Carb Korean Short Ribs

Ingredients:

• 1 Tbsp canola oil
• 3 lbs boneless short ribs cut into chunks
• Salt and pepper
• 1 cup Truvia brown sugar substitute
• 1/2 cup lite soy sauce or coconut aminos
• 1 Tbsp sesame oil
• 4 cloves of garlic minced
• 1 Tbsp ground ginger
• 1/4 tsp crushed red pepper
• 1/4 tsp of xanthan gum
• diced green onions and sesame seeds for garnish (optional)

Instructions:

1. Heat canola oil in cast iron skillet.
2. Season all sides of short ribs with salt and pepper.
3. Brown beef on high heat on all sides until a nice brown crust.
4. Add beef, brown sugar substitute, lite soy sauce, sesame oil, garlic, ginger, and crushed red peppers to crockpot.
5. Cook on low for 6-7 hrs or high for 3-4 hrs.
6. After cooking for the designated time remove the meat and stir in xanthan gum to liquid in crockpot to thicken the sauce.
7. Return meat to crockpot to cover in sauce.
8. Garnish with Green onions and sesame seeds if desired.

Note: I served mine on top of cauliflower rice with a side of sautéed asparagus. Feel free to use whatever vegetable and sides you would like.