Gelatin Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, savory warmth of Korean-inspired cooking straight to your kitchen — no specialty store required. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and garlic, which creates a naturally sweet and complex base that tenderizes the meat beautifully without any animal-derived thickeners or setting agents. That matters here, because many store-bought sauces and marinades sneak in unexpected additives, and this one is made entirely from whole, recognizable ingredients. Soaking the ribs first draws out any residual blood, and a proper sear in coconut oil builds the kind of deep, caramelized crust that makes the finished dish look and taste like it came from a restaurant. Carrots and parsnips braise alongside the ribs in the final stretch, soaking up all that spiced, savory liquid until they're silky and sweet. The sauce gets reduced at the end into something glossy and rich — the kind of thing you'll want to spoon over everything on the plate. It's a showstopper of a meal that just happens to be completely free of gelatin in every step.
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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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