Lactose Free Korean-Style Braised Short Ribs
Few dishes hit as deep as fall-off-the-bone braised short ribs, and this Korean-inspired version delivers that same rich, slow-cooked satisfaction without a drop of dairy anywhere in sight. The braising sauce is built around blended Asian pear, which acts as a natural tenderizer and adds a subtle sweetness that balances the savory depth of coconut aminos and bone broth. Ginger, garlic, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity, making the sauce taste like it took far more effort than it actually did. Searing the ribs until deeply browned before the long braise is the move that locks in flavor and gives the finished dish that glossy, restaurant-worthy appearance. Carrots and parsnips join the pot in the final stretch, soaking up all that braising liquid and turning buttery-tender alongside the meat. Reducing the sauce at the end concentrates everything into a lacquer-like glaze that coats every bite. This is the kind of meal that makes the whole house smell incredible and has everyone at the table asking 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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