– 6 pounds bone-in English-style beef short ribs, preferably grass-fed – Kosher salt – Freshly ground pepper – 1 medium pear or Asian pear, peeled, cored, and chopped coarsely – 1/2 cup coconut aminos (like these)
– 6 cloves garlic, peeled and roughly chopped – 3 scallions, roughly chopped – 1 piece ginger, about the size of your thumb, cut into 2 piece – 2 teaspoons fish sauce, like Red Boat fish sauce
– 1 tablespoon coconut vinegar – 1 cup organic chicken broth – Small handful of roughly chopped fresh cilantro
Preheat your broiler, placing the rack 6 inches from the hot element. Season the ribs thoroughly with salt and pepper, then place them bone-side up on a foil-lined baking sheet.
Broil the ribs for 5 minutes, then flip and broil for an additional 5 minutes.
Arrange the ribs in a single layer in the slow cooker. I put them on their sides to fit them all inside the pot.
Combine the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and purée until smooth. Pour the sauce over the ribs and then add the chicken broth to the pot.
Cover the slow cooker, set it to low, and let the ribs cook for 9 to 11 hours.
When it's time to serve the ribs, transfer them from the slow cooker to a serving plate. Allow the braising liquid to settle for 5 minutes before ladling off any excess fat.
Season the ribs with salt and pepper, then pour a cup of sauce over them. (Alternatively, refrigerate overnight and remove the fat from the top before reheating and serving.
Sprinkle with chopped cilantro, and serve the leftover sauce on the side.