Chicken Free Korean-Style Braised Short Ribs
These Korean-style braised short ribs are the kind of deeply savory, fall-off-the-bone dish that makes the whole house smell incredible for hours. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon — a combination that tenderizes the beef while layering in complex, slightly sweet flavor. Soaking the ribs first and then searing them to a deep brown crust before braising is what gives the final dish that rich, restaurant-quality depth. Carrots and parsnips join the pot in the final stretch, soaking up all that braising liquid and turning perfectly tender alongside the meat. Coconut aminos stand in for soy sauce here, keeping the dish free from common pantry ingredients that can sneak poultry derivatives into their processing — so you get bold umami flavor without any of those concerns. The sauce gets reduced at the end into a glossy, spoon-coating finish that you'll want to pour over everything on the plate. It's a showstopper meal that's genuinely worth every minute of low-and-slow cooking time.
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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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