Caffeine Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, savory soul of Korean galbi-jjim to your kitchen using ingredients that are completely free of stimulants — no soy sauce, no coffee-based marinades, just clean, bold flavor from start to finish. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of honey, which together create that signature sweet-savory depth without anything that would keep you up at night. Soaking the ribs before searing draws out impurities and sets the stage for a beautifully clean braise, while a hard sear in coconut oil locks in richness and builds the fond that makes the sauce sing. Carrots and parsnips join the pot halfway through, soaking up all that aromatic braising liquid as the collagen in the ribs slowly breaks down into silky, spoonable tenderness. The finishing move — skimming the fat and reducing the sauce until it coats a spoon — turns a humble braise into something that looks and tastes genuinely restaurant-worthy. Serve it over rice or alongside something simple to soak up every last drop of that glossy, ginger-forward sauce.
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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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