Legume Free Korean-Style Braised Short Ribs

Few dishes hit as deeply as fall-off-the-bone short ribs braised low and slow until the meat practically dissolves into its own rich sauce. This Korean-inspired version builds serious depth through a blended marinade of Asian pear, coconut aminos, fresh ginger, garlic, and warm spices — no soy sauce, no miso, no legume-derived ingredients anywhere in the pot. The Asian pear does double duty here, acting as a natural tenderizer while lending a subtle sweetness that balances the savory coconut aminos and tangy apple cider vinegar. Searing the ribs in batches before braising is the move that locks in that gorgeous crust and sets up the fond that makes the final sauce so craveable. Carrots and parsnips join the braise in the final stretch, soaking up all that spiced, meaty liquid until they're silky and sweet. The sauce gets reduced at the end into something glossy and spoon-coating, so every bite of rib and vegetable is properly lacquered. It's the kind of dish that looks and tastes like you spent all day in the kitchen — because, honestly, you kind of did, and it was absolutely worth it.

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