Pecan 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 clean, thoughtful ingredient list that's completely free of tree nuts. The braising sauce is the real star — blended smooth from Asian pear, coconut aminos, fresh ginger, garlic, and a whisper of Ceylon cinnamon, it builds a complex, slightly sweet depth that rivals anything you'd find at a restaurant. Soaking the ribs before searing draws out impurities and sets you up for that gorgeous, mahogany crust that only comes from a properly hot Dutch oven. Carrots and parsnips join the braise in the final stretch, soaking up all that fragrant, reduced sauce until they're buttery and completely irresistible. The collagen in bone-in short ribs melts down over the long, low braise, turning the meat impossibly tender and giving the sauce a silky, glossy body that coats every bite. It's the kind of dish that makes your whole kitchen smell incredible for hours and tastes even better than it looks on the platter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!