Macadamia Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, savory soul of Korean galbi-jjim to your stovetop using a pantry that's completely free of tree nut concerns. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of honey — a combination that tenderizes the meat and creates a glossy, complex sauce without a single ingredient you'd need to second-guess. Soaking the ribs before searing draws out impurities, and that long, low braise coaxes the collagen into silky submission, so every bite is rich and deeply flavored. Carrots and parsnips join the pot in the final stretch, soaking up all that braising liquid and turning into the kind of vegetables that make people go back for seconds. A quick reduction at the end concentrates the sauce into something spoonable and restaurant-worthy. Whether you're cooking for a crowd or just want a weekend project that fills the whole house with an incredible smell, this one absolutely delivers.
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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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