Dairy Free Korean-Style Braised Short Ribs
These braised short ribs deliver everything you want from a classic Korean-inspired galbi jjim — deeply savory, fall-off-the-bone tender meat, sweet caramelized sauce, and hearty root vegetables — without a drop of dairy anywhere in the dish. The braising sauce gets its rich, complex base from blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon, so the flavor is genuinely layered and nothing feels like a substitution. Coconut aminos stand in beautifully for soy sauce, bringing that umami depth while keeping things clean, and the pear does double duty as a natural tenderizer and subtle sweetener. Searing the ribs in batches until they're deeply browned before the long braise is the move that makes the whole dish — don't rush it. Carrots and parsnips go in partway through, soaking up all that braising liquid and becoming almost silky by the time everything is done. Reducing the sauce at the end concentrates it into something glossy and spoon-coating that you'll want to pour over absolutely everything on the plate. This is the kind of slow-cooked centerpiece 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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