Rice Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring all the deep, savory warmth of Korean-inspired galbi-jjim without a single grain in sight. The braising sauce is built on blended Asian pear, coconut aminos, and aromatics like fresh ginger, garlic, and a whisper of Ceylon cinnamon — ingredients that work together to tenderize the meat and create a glossy, complex sauce that tastes like it took far more effort than it did. Soaking the ribs first draws out any residual blood, and a proper hard sear in coconut oil locks in that rich, caramelized crust before the long, slow braise does its magic. Carrots and parsnips join the pot in the final stretch, soaking up all that braising liquid and turning buttery-soft alongside the meat. The sauce gets reduced at the end into something thick and spoon-coating, so every bite is deeply lacquered and satisfying. For anyone navigating a grain-free table, this is the kind of showstopper dish that never feels like a compromise — it just feels like really, really good cooking.
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!