Paraben Free Korean-Style Braised Short Ribs
Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs deliver serious restaurant-level flavor using a lineup of whole, clean ingredients you can feel good about. The braising sauce is built around an Asian pear blended with coconut aminos, fresh ginger, garlic, and a touch of Ceylon cinnamon — no soy sauce, no synthetic additives, nothing that raises flags for people navigating paraben-conscious eating. Coconut aminos do a remarkable job standing in for traditional soy-based sauces, bringing that deep umami richness without the preservatives or artificial flavor enhancers often lurking in conventional condiments. The ribs get a proper sear in coconut oil before a long, slow braise in bone broth, which coaxes out all that collagen and turns the meat impossibly silky. Carrots and parsnips join the pot toward the end, soaking up the fragrant sauce and rounding out the dish into a full, hearty meal. Once the ribs are done, the braising liquid gets reduced into a glossy, spoon-coating sauce that ties everything together beautifully. It's the kind of dish that makes the whole kitchen smell incredible and tastes like it took far more effort than it actually did.
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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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