Almond Free Korean-Style Braised Short Ribs
These Korean-style braised short ribs are the kind of deeply savory, fall-off-the-bone dish that makes the whole house smell incredible for hours. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon — a combination that tenderizes the meat while layering in complex, slightly sweet flavor without a drop of soy or anything tree-nut-derived. Soaking the ribs first and then searing them to a deep brown crust before braising is what gives this dish its restaurant-level richness. Carrots and parsnips join the pot partway through, soaking up all that braising liquid and turning meltingly soft alongside the meat. The sauce gets skimmed and reduced at the end into something glossy and spoon-coating, so every bite is properly sauced. Whether you're cooking around a nut allergy or just want a clean-ingredient braise that doesn't cut corners on flavor, this one absolutely delivers.
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Learn more →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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