Korean BBQ Short Rib Sandwich
June 27, 2023
Once an overlooked cut of beef, short ribs have gained popularity with high-end chefs in recent years. They’re juicy, thick, and contain beautifully marbled fat that makes for a well-rounded primal meal. As the name implies, short ribs contain small sections of rib bone, but you can typically purchase pre-cut boneless versions from your local butcher or grocery.
Marinated in our savory, tangy, spicy-sweet Korean Style BBQ Sauce, these tasty boneless ribs are slow-cooked for bold flavor and that meltingly delicious, fall-apart texture that makes this sandwich so rib-tickling good. Our sauce marries the unmistakably bold taste of your fave Korean BBQ restaurant sauce with high-quality, intentional ingredients: no soy, gluten, artificial sweeteners, or corn syrup. Slathered with more delectable sauce and tucked inside a grain-free bun, this short rib sandwich is bound to please.
Short Rib Sandwich
Rated 3.2 stars by 13 users
Category
Lunch, Dinner, Sandwiches
Servings
4
Prep Time
20 minutes
Cook Time
6-8 hours
Calories
808
Spicy meets sweet in this crave-worthy take on kalbi, Korean-style beef ribs marinated in a unique, flavorful sauce. In this recipe, English-style short ribs are slow-cooked until fork-tender and topped with fresh, crisp cabbage slaw tossed with our tangy Whip Dressing & Spread. Served on a gluten-free bun, this juicy sandwich is a culinary creation you’ll be proud of.
Ingredients
-
1 lb. boneless beef short ribs
- 2 cups coleslaw mix
-
1/4 cup Primal Kitchen Whip Dressing & Spread
- 1/2 Tbsp. apple cider vinegar
- Salt and pepper, to taste
- 4 grain-free buns
Directions
Cut ribs into smaller pieces (about 12) and place them in the slow cooker. Pour in half of the Korean BBQ Sauce.
- Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours) until tender.
- Remove the cooked meat from the slow cooker and place it in a bowl. Lightly shred meat with a fork to break it up into smaller pieces, if needed.
- Heat the remaining Korean BBQ Sauce in a pot and pour it over the meat mixture. Toss until evenly coated.
- Combine Whip Dressing & Spread, mayo and apple cider vinegar in a bowl. Add coleslaw mix and toss to combine.
- Lightly toast bun in a toaster oven, oven, or on the grill. Fill bottom buns with meat mixture. Top with slaw and top bun, and enjoy!
Recipe Note
- We opted for the thicker English-style ribs here, which work well for slow-cooking. If you have the thinner Korean-style flanken ribs handy, you can swap out your slow-cooker for a grill, marinate your meat overnight, and cook up your ribs in about 10-15 minutes. Remove meat from bones, place on bun, and top with slaw.
- Nutrition information calculated using Cronometer.
Nutrition
Nutrition
- Serving Size
- 1 serving (1/4 of recipe)
- per serving
- Calories
- 808
Amount/Serving
% Daily Value
- Fat
- 34.6 grams
- Carbs
- 34.6 grams
- Protein
- 40.6 grams
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