Citrus 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 drop of citrus anywhere in the pot. The braising sauce gets its brightness from blended Asian pear and a splash of apple cider vinegar instead of the orange juice or citrus zest that often sneak into similar recipes — so you get that complex, slightly sweet depth with zero compromise. Coconut aminos stand in beautifully for soy sauce, layering in umami alongside warm ginger, garlic, turmeric, and a whisper of Ceylon cinnamon for a sauce that smells absolutely incredible as it reduces. Searing the ribs in coconut oil first builds a serious crust, and then the long, low braise does all the heavy lifting — two-plus hours of gentle heat breaks down the collagen until the meat is silky and pulls away from the bone without any effort. Carrots and parsnips join the pot toward the end, soaking up all that savory braising liquid and turning tender and sweet. The finishing move — skimming the fat and simmering the sauce down until it coats a spoon — takes this from a weeknight braise to something that genuinely looks and tastes like it came from a restaurant kitchen.

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