Six pounds of bone-in English-style beef short ribs, ideally grass-fed
Freshly ground pepper
1 medium-sized pear or Asian pear, peeled and cored, then chopped into coarse pieces
1/2 cup coconut aminos
Six cloves of garlic, peeled and roughly chopped
3 scallions, roughly chopped
One piece of ginger, or about the size of your thumb cut into two parts.
2 tsp fish sauce, like Red Boat fish sauce
1 tsp coconut vinegar
1 cup organic chicken broth
A small handful of cilantro, roughly chopped
Set your broiler to high and wait until the rack is 6 inches from the heating element. Cover the ribs in salt and pepper, then set them on a foil-lined baking sheet with their bone facing up. After 5 minutes have passed, flip the ribs over and leave them for another 5 minutes.
In a slow cooker, layer the ribs in a single layer. I lay them on their side to cram them all in the pot. In a blender, puree the pear, coconut aminos, garlic, scallions, ginger, fish sauce and vinegar until smooth. Pour the sauce evenly over the ribs and add chicken broth to the pot.
After putting the lid on, set your slow cooker to low and leave the ribs stewing for 9-11 hours.
After the ribs have cooked thoroughly, remove them from the slow cooker and place them on a serving platter. Let the braising liquid settle for 5 minutes so that you can ladle off the fat if desired. Adjust the seasoning with salt and pepper, then pour sauce over the ribs before serving. (Or, alternatively, refrigerate overnight and scrape off any solidified fat on top before reheating.)
For an extra zing, top with freshly chopped cilantro and serve the remainder of the sauce on.