Chestnut Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring deep, slow-cooked Korean-inspired flavor to your table without a single ingredient you need to second-guess. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and garlic — a combination that tenderizes the meat while layering in sweet, savory, and subtly spiced notes from Ceylon cinnamon and turmeric. Soaking the ribs before searing draws out impurities and sets the stage for that gorgeous, deeply browned crust you get from a proper hot Dutch oven. Once everything is nestled together with bone broth, carrots, and parsnips, the low-and-slow braise does the heavy lifting — breaking down collagen until the meat practically slides from the bone. The reduced pan sauce at the end is the kind of glossy, concentrated finish that makes this dish feel genuinely restaurant-worthy. It's a showstopper for a weekend dinner and just as satisfying reheated the next day, when the flavors have had even more time to settle in.
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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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