Citric Acid Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring deep, slow-cooked Korean-inspired flavor without any of the citric acid concerns that can make store-bought sauces and marinades such a minefield. The braising sauce gets its brightness from a blended Asian pear and a touch of apple cider vinegar instead of citrus juice or citric acid additives, so you get that signature sweet-savory balance through completely clean ingredients. Coconut aminos stand in for soy sauce and carry a rich, umami depth that soaks into the beef as it braises low and slow for over two hours. The result is meat so tender it pulls away from the bone with zero resistance, surrounded by soft carrots and parsnips that have absorbed every bit of that fragrant, ginger-and-garlic-laced sauce. A final simmer reduces the braising liquid into a glossy, spoonable sauce that ties the whole dish together. This is the kind of meal that makes the whole house smell incredible and tastes like it took far more effort than it actually did.
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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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