Paleo Korean BBQ Beef Short Ribs with Spicy Cabbage Salad and Creamy Cauliflower Rice (Gluten-Free)

Allergens

Wheat (gluten) may be present in the marinade if using store-bought gochujang. To make a fully gluten-free recipe, prepare your own gochujang or use gluten-free soy sauce.

Ingredients

• 2 lbs beef short ribs
• 1 head cauliflower, riced
• 1 small green cabbage, shredded
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1/4 cup gochujang (Korean red pepper paste)
• 1/4 cup coconut aminos
• 2 tbsp honey or maple syrup
• 2 tbsp sesame oil
• 2 tsp ground ginger
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds
• 2 tbsp olive oil
• Optional: fresh cilantro and lime wedges for garnish

Instructions

1. In a small bowl, mix together gochujang, coconut aminos, honey or maple syrup, sesame oil, ground ginger, salt, and black pepper to create the marinade. Set aside.
2. In a large Ziplock bag or shallow dish, combine beef short ribs with half of the marinade, ensuring all pieces are well coated. Marinate for at least 2 hours or up to overnight in the refrigerator.
3. Preheat oven to 350°F (175°C). In a large oven safe skillet or pan, heat olive oil over medium high heat. Sear the short ribs on all sides until browned, about 2 minutes per side. Transfer the skillet to the preheated oven and cook for an additional 30 40 minutes, or until tender.
4. While the beef is cooking, prepare the cauliflower rice by pulsing the cauliflower in a food processor until it reaches a rice like consistency. Sauté the riced cauliflower with onions and garlic over medium heat for 5 7 minutes, or until tender. Season with salt and pepper to taste.
5. In a large mixing bowl, combine shredded cabbage, remaining marinade, and thinly sliced green onions. Toss well to coat the cabbage evenly. Set aside.
6. Once the beef short ribs are cooked, remove from the oven and let rest for 5 minutes before slicing. Garnish with sesame seeds and serve alongside the spicy cabbage salad and creamy cauliflower rice. Enjoy with fresh cilantro and lime wedges if desired.

Chef’s Insight

Be sure to marinate the beef short ribs long enough to allow the flavors to penetrate the meat fully. Overnight is ideal, but at least 2 hours is necessary.

Notes

Feel free to adjust the spice level by increasing or decreasing the amount of gochujang used in the recipe.