Artificial Flavors Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs deliver the deep, sticky-sweet flavors of Korean galbi without a single synthetic shortcut. The braising sauce is built entirely from whole ingredients — Asian pear for natural sweetness and tenderizing enzymes, coconut aminos in place of conventional soy sauce, fresh ginger, garlic, and a whisper of Ceylon cinnamon that rounds everything out beautifully. Blending those aromatics into a smooth sauce before they ever hit the pot means every surface of the meat gets coated in pure, real flavor from the very first simmer. A long, low braise does the heavy lifting, breaking down the collagen in the ribs until the meat pulls away from the bone with almost no effort. Carrots and parsnips join the pot toward the end, soaking up the savory braising liquid and turning tender and sweet alongside the beef. The finishing move — skimming the fat and reducing the sauce until it coats a spoon — gives you that glossy, restaurant-worthy result with nothing artificial required. Serve it over rice or on its own with the sliced scallions scattered on top, and don't be surprised when everyone asks for seconds.
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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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