Deeply savory, fall-off-the-bone tender, and layered with the kind of complex flavor that tastes like it took all day — because it basically did, in the best possible way. Traditional Korean braised short ribs often rely on soy sauce and store-bought marinades that can sneak in unwanted additives, but this version builds every bit of that depth from scratch using coconut aminos, bone broth, and a blended sauce of Asian pear, fresh ginger, garlic, and onion. The pear does double duty here, tenderizing the meat naturally while adding a subtle sweetness that balances the savory braise beautifully. Carrots and parsnips soak up the braising liquid as they cook, turning into soft, flavor-soaked bites that are almost as good as the ribs themselves. A finishing simmer reduces the sauce into something glossy and spoon-coating, so nothing goes to waste. This is the kind of dish that makes a Dutch oven feel like the most important piece of cookware you own — rich, warming, and completely built from whole, clean ingredients you can actually trace.
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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.
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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