Gluten Free Korean-Style Braised Short Ribs
Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs deliver the kind of rich, slow-cooked comfort that feels like a special occasion even on a weeknight. The braising sauce is built around coconut aminos instead of traditional soy sauce, which means all that umami depth comes through without a drop of gluten — no substitutions that feel like settling. A blended base of Asian pear, fresh ginger, garlic, and onion creates a naturally sweet and aromatic marinade that tenderizes the meat beautifully as it braises low and slow. Carrots and parsnips join the pot in the final stretch, soaking up the braising liquid and turning silky alongside the ribs. The finishing move — skimming the fat and reducing the sauce until it coats a spoon — transforms the braising liquid into something glossy and deeply concentrated that you'll want to pour over everything. It's the kind of dish that rewards patience, and every step from the initial sear to that final simmer is completely worth it.
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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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