Paleo 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 far more effort than it actually did, this braised short rib dish brings Korean-inspired comfort food fully into grain-free, whole-food territory. The braising sauce is built around coconut aminos instead of soy sauce, so you get that rich, slightly sweet umami depth without any legumes or gluten sneaking in. A whole Asian pear blended right into the sauce does double duty — it naturally tenderizes the meat and adds a subtle fruity sweetness that balances the ginger, garlic, and warm spices beautifully. Bone broth forms the backbone of both the sauce and the braise itself, making every bite genuinely nourishing rather than just indulgent. Carrots and parsnips join the pot in the final stretch, soaking up the braising liquid until they're buttery-soft and deeply flavored. Reducing the sauce at the end concentrates everything into a glossy, spoonable finish that makes the whole dish feel restaurant-worthy. This is the kind of slow-cooked centerpiece that fills your kitchen with an incredible smell and delivers every bit on the promise.
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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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