Oats Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, warming flavors of Korean-inspired cooking straight to your kitchen — no specialty sauces or mystery ingredients required. An Asian pear blended into the braising liquid does double duty, tenderizing the beef while adding a subtle natural sweetness that balances the coconut aminos, ginger, and garlic beautifully. The initial soak and a hard sear build layers of flavor before the ribs ever hit the braise, so every bite carries that rich, caramelized depth you'd expect from a dish that takes real time and care. Carrots and parsnips join the pot partway through, soaking up the savory braising liquid until they're silky and sweet. Because the entire sauce is built from whole, recognizable ingredients — pear, broth, honey, spices — there's nothing hidden to second-guess, making this a genuinely clean take on a comfort food classic. The final step of reducing the braising liquid into a glossy, spoon-coating sauce is what ties everything together and makes this feel truly restaurant-worthy. Serve it over rice or alongside whatever you love, and don't skip those fresh scallions on top — they add a bright, sharp finish that cuts right through the richness.
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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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