Hazelnut Free Korean-Style Braised Short Ribs

Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs are the kind of low-and-slow centerpiece that makes the whole kitchen smell incredible. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and garlic — a combination that tenderizes the meat while layering in sweet, tangy, and umami-rich depth. Searing the ribs first in coconut oil builds a serious crust, and then a long, covered braise does all the heavy lifting from there. Carrots and parsnips join the pot in the final stretch, soaking up the braising liquid and turning silky and sweet alongside the meat. Because every component here is made from scratch — no bottled sauces, no pre-mixed seasonings — there's no guesswork about what's actually in the dish, which is a genuine relief when you're navigating tree nut sensitivities at the dinner table. The sauce gets reduced at the end into something glossy and spoon-coating, so every bite is rich and lacquered. Serve it over rice or with something crusty to catch every last drop.

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