Please enable javascript in your browser to view this site!

5 Spice Beef Short Ribs with spring onion fried quinoa

Active Time: 30 minutes / Cook Time: 4-5 hours on high or 8 hours on low; 20 minutes for quinoa

Makes 2-3 servings, plus leftover beef

Chef’s Tip- If you would like a thicker sauce:
Remove short ribs and vegetables from broth.
Whisk 1 ½ tablespoons arrowroot powder into broth and cook, stirring constantly, until sauce thickens. It should lightly glaze the back of a spoon.

beef short ribs.jpg


  • 1 tablespoon ghee or coconut oil
  • 1 ½ pounds bone-in beef short ribs
  • 1 tablespoon 5-spice powder (or: ½ teaspoon ginger, ½ teaspoon cinnamon, ¼ teaspoon cayenne or red pepper flakes, and 1 teaspoon thyme)
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 carrot, cut into 1” thick slices
  • 2 parsnips, cut into 1” thick slices
  • 2 cups chicken or vegetable stock
  • 1 tablespoon coconut oil
  • 4 scallions, chopped
  • 2 cloves garlic, minced
  • Sea salt and ground black pepper to taste
  • ½ cup quinoa, rinsed well


  1. Heat a large skillet on medium high heat.
  2. Season short ribs liberally with salt and pepper.
  3. Add ghee or coconut oil to sauté pan and sear each side of short ribs, 2-3 minutes each side or until browned.
  4. Place short ribs in crock pot and top with garlic, ginger, 5-spice powder, carrots, parsnips, and stock of your preference.
  5. Cook on low for 8 hours, or on high for 4-5. The dish is ready when the meat is tender and falling off the bone.
  6. Twenty minutes or so before you are ready to eat, combine quinoa with 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until liquid has absorbed, 10-15 minutes.
  7. As you are ready to eat, place a medium sauté pan over medium heat.
  8. Add coconut oil and sauté scallions until they just start to brown (2-3 minutes).
  9. Add garlic and 1 cup quinoa.
  10. Toss together and season with salt and pepper.
  11. Serve in a bowl. Place short ribs, carrots, and parsnips on quinoa.
  12. Spoon 5-spice broth over everything.
  13. Store any leftovers in an airtight container in the fridge to have as a snack or a substitute lunch in the next 3 days, or store in the freezer.