Mustard Free Korean-Style Braised Short Ribs

These fall-off-the-bone braised short ribs bring the deep, warming flavors of Korean-inspired cooking to your kitchen without a drop of mustard anywhere in the recipe. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of honey — ingredients that create a rich, glossy glaze entirely from scratch, so there's no need to reach for any store-bought condiment that might hide unwanted allergens. Searing the ribs first in coconut oil builds a serious crust, and then a long, slow braise does the rest of the work, coaxing the collagen out of the bones until the meat is silky and practically melts when you look at it. Carrots and parsnips join the pot in the final stretch, soaking up all that savory-sweet braising liquid and turning impossibly tender. Once the ribs are done, the sauce gets reduced on the stovetop until it's thick enough to coat a spoon and cling to every bite. It's the kind of dish that makes the whole house smell incredible for hours and looks genuinely impressive on the table with a scatter of fresh scallions on top.

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