Nutmeg Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, savory warmth of Korean-inspired galbi-jjim to your kitchen without a single spice that could cause concern for those avoiding nutmeg. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and garlic — a combination that creates a naturally sweet, umami-rich base that does all the heavy lifting. A touch of Ceylon cinnamon and turmeric add gentle warmth and color without any of the usual spice-blend guesswork that makes store-bought sauces tricky to trust. Soaking the ribs before searing draws out impurities and sets the stage for that gorgeous deep-brown crust you get from a proper sear in coconut oil. Carrots and parsnips join the braise in the final stretch, soaking up the sauce and turning silky and tender alongside the meat. The whole pot gets finished with a quick reduction that concentrates every bit of flavor into a glossy, spoonable sauce. It's the kind of low-and-slow centerpiece that makes a table go quiet in the best possible way.
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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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