Eggless Korean-Style Braised Short Ribs
Rich, fall-off-the-bone short ribs braised low and slow in a deeply aromatic sauce — this is the kind of dish that makes your whole kitchen smell incredible for hours. The braising liquid is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon, creating a sauce that's complex, slightly sweet, and beautifully savory without a single egg in sight. Carrots and parsnips join the braise toward the end, soaking up all that flavor and turning perfectly tender alongside the meat. Because the sauce is blended from whole ingredients and the dish relies entirely on slow, moist heat to develop its depth, there's no need for egg-based binders, coatings, or emulsifiers that can sneak into similar recipes. The short ribs are seared first to build a deep crust, then nestled into the pot and left to braise until the collagen breaks down and the meat pulls away from the bone with almost no effort. It's an impressive centerpiece that feels restaurant-worthy but comes together with straightforward technique and a Dutch oven. Whether you're cooking for a crowd or just want serious leftovers, this one delivers every single 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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