Peanut Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, savory soul of Korean galbi-jjim to your home kitchen using a completely clean ingredient list. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and garlic — no soy sauce, no mystery condiments, just bold flavor you can trace back to every single ingredient in the pot. A long, slow braise coaxes the collagen out of the bones and into the sauce, leaving the meat impossibly tender and the liquid rich enough to coat a spoon. Carrots and parsnips join the pot in the final stretch, soaking up all that fragrant, gingery depth while staying perfectly fork-tender. The finishing step — skimming the fat and reducing the braising liquid — turns what's already a stunning braise into a glossy, restaurant-worthy sauce you'll want to pour over everything. For anyone navigating peanut allergies, this recipe sidesteps the usual concerns entirely; every component is straightforward and easy to verify at the store. Serve it over steamed rice or alongside simple greens and let the sauce do all the talking.
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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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