Carrageenan Free Korean-Style Braised Short Ribs

Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs deliver the kind of rich, slow-cooked comfort that makes a whole kitchen smell incredible. 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 store-bought marinades, and none of the thickeners or stabilizers that can sneak carrageenan into an otherwise clean dish. Coconut aminos stand in beautifully for traditional soy-based sauces, bringing that deep umami backbone without any of the additives you'd rather avoid. The ribs get a proper sear in coconut oil before a long, low braise in bone broth, which coaxes out all that collagen and turns the meat impossibly silky. Carrots and parsnips join the pot toward the end, soaking up the braising liquid and rounding out the dish into a full, hearty meal. The finishing move — skimming the fat and reducing the sauce until it coats a spoon — gives you a glossy, restaurant-worthy result that tastes like it took far more effort than it did. Serve it over rice or on its own with a scatter of fresh scallions, and don't be surprised when everyone asks for seconds.

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