Gluten Free Korean Braised Short Ribs
These fall-off-the-bone braised short ribs bring all the deep, savory-sweet flavors of Korean galbi-jjim to your table — and the whole dish is naturally free of gluten without any awkward substitutions or specialty products. The key swap that makes it work is tamari in place of conventional soy sauce, which delivers that same rich, umami-forward depth without any wheat. An Asian pear blended right into the braising sauce acts as a natural tenderizer and adds a subtle fruity sweetness that balances the ginger, garlic, and red pepper flakes beautifully. After two hours of low, slow braising, the meat pulls away from the bone with almost no effort, and the carrots and baby potatoes soak up every bit of that glossy, spiced sauce. A quick cornstarch slurry at the end thickens the braising liquid into something you'll want to spoon over everything on the plate. Finished with sliced scallion greens and a scatter of toasted sesame seeds, this is the kind of showstopper dinner that serves four generously and tastes like it took far more skill than it actually did.
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Learn more →Ingredients
4 servings
For the ribs
- 4 lb bone-in beef short ribs, english cut (about 2–3 inches thick)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For the braising sauce
- 1 asian pear (about 8 oz), peeled, cored, and roughly chopped
- ½ cup tamari
- 3 tbsp brown sugar
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, peeled and grated
- 4 garlic cloves, roughly chopped
- ½ tsp red pepper flakes
- 1 cup low-sodium beef broth
For the braise
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 lb baby potatoes, halved
For the sauce finish
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 scallions (green tops only), thinly sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Place the short ribs in a large bowl and cover with cold water. Soak for 30 minutes, then drain and pat thoroughly dry with paper towels. Season all over with the kosher salt and black pepper.
- 2
Combine the Asian pear, tamari, brown sugar, sesame oil, rice vinegar, ginger, garlic, and red pepper flakes in a blender or food processor. Blend until completely smooth, about 30 seconds.
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