Korean-style Braised Short Ribs
 

I made these this evening and they were wonderful. They're not 100% authentic but the whole family loved them and they are extremely low-carb.

Ingredients: Approx 4 lbs of boneless short ribs (I used 6 total "riblets")
3/4 cup low-sodium soy sauce
3/4 cup water
3/4 cup Erythritol
2 diced green onions
1 tsp diced garlic
1 tsp ginger paste (could use fresh or powdered ginger)

Take a large piece of tin foil, lay 3 "riblets on and roll them up - crimp one end of the packet and leave the other open. Do the same for the other 3 riblets.

Mix the next 6 ingredients in a bowl then pour some of the sauce into the open end of each packet. It shouldn't take much - the goal is just to have some liquid in there for braising. Then crimp the end closed tightly. Retain the rest of the sauce for later.

Put into a glass baking dish and into the fridge for 2-3 hours.

Pre-heat oven to 375 degrees then bake for 3 hours

When done, remove the ribs from the packets and discard juices and foil. Take the remainder of the sauce and put it into a saucepan. Add Xantham Gum to thicken and heat. When hot, strain the green onions off.

You could serve them just like this and they would be great but I took it one step further and I think it came out great. I started up my gas grill and let it heat to about 500 degrees. Then I put the riblets on for just maybe 2 minutes a side. They should caramelize up nicely and grilling firms them up a bit.