MSG Free Korean-Style Braised Short Ribs
Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs deliver all the rich, complex flavor you'd expect from a classic galbi-jjim — without a single packet of seasoning mix or store-bought sauce that might sneak in unwanted additives. The braising sauce is built entirely from scratch using coconut aminos in place of conventional soy sauce, which means you get that deep umami backbone naturally, with no hidden flavor enhancers in sight. A blended base of Asian pear, fresh ginger, garlic, and onion does the heavy lifting, tenderizing the meat and creating a glossy, aromatic sauce that tastes like it took far more effort than it actually did. Carrots and parsnips braise alongside the ribs in the final stretch, soaking up all that savory liquid and turning buttery soft. The long, low braise is what makes this dish so special — the collagen in the bone-in ribs slowly breaks down into a silky, coating sauce that you'll want to spoon over everything on the plate. It's the kind of deeply satisfying, hands-off comfort food that rewards patience, and every ingredient in the pot is exactly what it says it is.
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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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