Black Pepper Free Korean-Style Braised Short Ribs
Korean-style braised short ribs are one of those deeply satisfying dishes where the meat practically melts off the bone, and this version delivers all of that rich, slow-cooked magic without a single crack of black pepper in sight. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of Ceylon cinnamon, which gives the dish its signature sweet-savory depth and a subtle warmth that doesn't rely on peppercorns at all. Soaking the ribs before searing draws out excess blood and keeps the final sauce clean and glossy, while a proper hard sear in coconut oil builds the kind of fond that makes the whole braise taste like it came from a restaurant kitchen. Carrots and parsnips go in during the final stretch, soaking up the braising liquid and turning buttery-tender alongside the ribs. Once everything is done, the sauce gets skimmed and reduced until it clings to the back of a spoon — that step alone takes this from good to genuinely impressive. If you've been nervous that avoiding pepper means sacrificing bold flavor, this recipe is proof that the right combination of aromatics and a long, patient braise can carry an entire dish on their own.
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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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