Cashew Free Korean-Style Braised Short Ribs
These braised short ribs are the kind of dish that makes the whole house smell incredible — deeply savory, faintly sweet, and layered with warm spice from fresh ginger, turmeric, and Ceylon cinnamon. The braising sauce gets blended smooth from Asian pear, coconut aminos, garlic, and onion, which means every bite of meat is coated in something genuinely complex without a single nut in sight. Soy-based sauces and bottled marinades are common culprits for hidden tree nuts, so building the sauce entirely from scratch here keeps things clean and worry-free. The ribs braise low and slow until the collagen breaks down completely, giving you that fall-off-the-bone texture that's nearly impossible to rush but absolutely worth the wait. Carrots and parsnips join the pot in the final stretch, soaking up all that rich braising liquid and turning tender alongside the meat. A quick reduction at the end concentrates the sauce into something glossy and spoon-coating, so nothing goes to waste. Whether you're cooking for a crowd or just want serious leftovers, this is a showstopper that delivers on every level.
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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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