Beef short ribs

INGREDIENTS
4 lbs beef short ribs
¾ cup coconut aminos
½ cup water
¼ cup white wine vinegar
2 Asian pears, peeled and finely grated
4 tbsp garlic, minced
2 green onions, thinly sliced
Freshly ground black pepper
Baby Bok Choy with Shiitake Mushrooms:
½ lb shiitake mushrooms, stems removed and caps sliced
1 lb baby bok choy, stems cut off, leaves separated, cut into 1 inch pieces
2 green onions, sliced, for garnish
2 garlic cloves, minced or pressed
2 tbsp coconut aminos
⅓ cup good quality chicken stock
1 ½ tbsp fish sauce
½ tsp sesame oil (optional)
1 ½ tbsp coconut oil or ghee

PREPARATION
Korean Short Ribs:
In a bowl, make the sauce by combining everything but the short ribs. Season with freshly ground black pepper to taste.
Place the short ribs in a slow cooker and cover with the sauce.
Cook on low 7-8 hours or on high 5-6 hours, until ribs are fall of the bone tender.
Transfer the ribs to a serving platter and serve.
Baby Bok Choy with Shiitake Mushrooms:
In a small bowl mix together the chicken stock, fish sauce, and sesame oil if using. Set aside.
Over high heat melt cooking fat in a large skillet or wok.
Once very hot cook garlic for 10 seconds, stirring so it is mixed with the cooking fat.
Add shiitake and stir-fry for about 1 minute.
Now add the bok choy and coconut aminos and stir-fry for another 3 minutes.
Next stir in the chicken stock mixture and continue to stir-fry for another 4 minutes, until sauce is slightly reduced but the bok choy are still bright green.
Remove from the heat, transfer to a serving bowl top with green onions and serve warm.