Barley Free Korean-Style Braised Short Ribs
These Korean-inspired braised short ribs are the kind of low-and-slow comfort food that fills your whole kitchen with an intoxicating, savory-sweet aroma before you even sit down to eat. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon — no soy sauce, no barley-based condiments, just deeply layered flavor from ingredients you can feel good about. Coconut aminos do a remarkable job standing in for traditional soy-based sauces, delivering that umami richness without any of the grain-derived additives that can sneak into store-bought Korean-style marinades. After a long, covered braise, the short ribs become fall-off-the-bone tender while carrots and parsnips soak up every bit of that fragrant, glossy sauce. The final step of reducing the braising liquid into a spoonable glaze is what takes this from a weeknight dinner to something genuinely impressive. Serve it over rice or alongside whatever you love, and don't skip the sliced scallions — they add a fresh, bright contrast to all that rich, slow-cooked depth.
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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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