Emulsifier Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, warming flavors of Korean-style galbi-jjim to your kitchen using a completely clean ingredient list. The braising sauce is built from whole, recognizable ingredients — Asian pear for natural sweetness and tenderizing enzymes, coconut aminos in place of conventional soy sauce, and a fragrant blend of ginger, garlic, turmeric, and Ceylon cinnamon that makes the kitchen smell incredible. Many store-bought sauces and marinades sneak in emulsifiers to improve texture or shelf life, so making this entirely from scratch means you stay in full control of every single thing going into the pot. The ribs are seared until deeply browned, then slow-braised in bone broth and that blended sauce until the collagen breaks down completely and the meat pulls away from the bone with zero resistance. Carrots and parsnips join the braise in the final stretch, soaking up all that savory, slightly sweet liquid and turning perfectly tender. The reduced sauce that gets poured over everything at the end is glossy and rich without a single additive doing the heavy lifting — just time, heat, and good ingredients. Serve it over rice or with whatever you love, and don't be surprised when everyone asks for seconds.
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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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