Korean-Style Braised Short Ribs

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

4.6

(25)

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Ingredients

4 servings

For the ribs

3 lb bone-in beef short ribs, english-cut (about 2–3 inches thick)
1 tsp fine sea salt
2 tbsp coconut oil

For the braising sauce

1 asian pear (about 8 oz), peeled, cored, and roughly chopped
½ cup coconut aminos
½ cup bone broth
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
6 cloves garlic, minced
1 medium yellow onion, roughly chopped

For the braise

2 cups bone broth
3 medium carrots, peeled and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
3 scallions, cut into 2-inch pieces

For serving

3 scallions, thinly sliced (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 sides evenly with the fine sea salt.
2
Combine the Asian pear, coconut aminos, 1/2 cup bone broth, honey, apple cider vinegar, ginger, turmeric, Ceylon cinnamon, garlic, and onion in a blender or food processor. Blend until completely smooth, about 30 seconds.

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