Gut Friendly Korean-Style Braised Short Ribs
Deeply savory and fall-off-the-bone tender, these braised short ribs bring bold Korean-inspired flavor to the table without a single ingredient that will leave your gut feeling wrecked. The braising sauce is built on a blended base of Asian pear, coconut aminos, fresh ginger, garlic, and a touch of Ceylon cinnamon — no soy, no refined sugars, just layers of flavor that develop slowly over a long, gentle braise. Bone broth does double duty here, both in the sauce and the braising liquid, adding collagen and depth that make this dish as nourishing as it is satisfying. Carrots and parsnips join the pot in the final stretch, soaking up all that rich, spiced liquid until they're meltingly soft and completely irresistible. The soaking step at the start draws out impurities from the ribs, and the long low-and-slow cook breaks down connective tissue into silky, gut-friendly gelatin — so every element of the technique is working in your favor. Once the sauce reduces and gets poured back over everything, this is the kind of meal that tastes like it came from a restaurant but was made entirely on your terms.
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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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