BHA & BHT Free Korean-Style Braised Short Ribs
Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs are the kind of low-and-slow centerpiece that makes the whole kitchen smell incredible. The braising sauce is built entirely from whole, recognizable ingredients — Asian pear for natural sweetness and tenderizing enzymes, coconut aminos in place of conventional soy sauce, fresh ginger, garlic, and a touch of Ceylon cinnamon for warmth. That matters because standard soy sauces, bottled marinades, and many packaged broths are common hiding spots for synthetic preservatives like BHA and BHT, so making the sauce from scratch puts you fully in control. The ribs are seared until deeply browned, then nestled into that blended sauce with bone broth, carrots, and parsnips for a long, gentle braise that coaxes out rich collagen and layers of flavor. Honey and apple cider vinegar round out the sauce with just enough brightness to balance the savory depth. Once the ribs are done, the braising liquid gets reduced into a glossy, spoonable sauce that ties everything together beautifully. Serve it over rice or alongside whatever you love — this one is a genuine showstopper.
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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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