Nitrate & Nitrite Free Korean-Style Braised Short Ribs
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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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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