Celery Free Korean-Style Braised Short Ribs
These Korean-inspired braised short ribs are the kind of deeply savory, fall-off-the-bone dish that makes the whole kitchen smell incredible for hours. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of honey, which creates a rich, glossy coating that's complex without being fussy. Searing the ribs in batches first locks in that gorgeous crust, and the long, slow braise does all the heavy lifting from there. Carrots and parsnips join the pot partway through, soaking up the braising liquid and turning buttery-tender alongside the meat. The entire ingredient list is naturally free from celery and celery derivatives — no hidden aromatics, no store-bought sauces with mystery additives to second-guess. A quick simmer at the end reduces the braising liquid into a sauce that coats every bite with deep, caramelized flavor. Serve it straight from the platter with a scatter of fresh scallions and watch it disappear.
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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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