Nightshade Free Korean-Style Braised Short Ribs
Korean-style braised short ribs are one of those dishes that feel deeply celebratory — fall-off-the-bone tender meat, glossy sauce, and sweet root vegetables that soak up every bit of flavor from the braise. The challenge with recreating this classic at home without nightshades is that traditional versions often lean on gochujang or gochugaru for their signature depth, but this recipe builds that same richness through a completely different path. Blended Asian pear, coconut aminos, fresh ginger, garlic, and a touch of Ceylon cinnamon create a braising sauce that is fruity, savory, and complex without a single pepper in sight. Soaking the ribs before searing draws out any residual blood, and that deep brown crust you get in the Dutch oven is what gives the finished sauce its backbone. Carrots and parsnips go in during the final stretch, turning buttery-soft while the collagen in the short ribs slowly breaks down into something almost silky. Reducing the braising liquid at the end concentrates everything into a spoonable glaze that makes the whole platter look like it came out of a restaurant kitchen. This is the kind of low-and-slow weekend cook that rewards patience with something genuinely spectacular.
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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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