Deeply savory and fall-off-the-bone tender, these Korean-inspired braised short ribs deliver everything you want from a slow-cooked braise — rich, glossy sauce, meltingly soft beef, and sweet root vegetables that soak up every drop of flavor. The braising sauce is built around coconut aminos instead of traditional soy sauce, which means the whole dish is naturally grain-free and completely free of rye or any related grains without sacrificing that deep, umami-forward character. Blended Asian pear, fresh ginger, garlic, and a touch of honey create a marinade that tenderizes the meat and caramelizes beautifully in the pot. Bone broth adds body to the braise while carrots and parsnips round out the dish with earthy sweetness. The technique is straightforward — sear, blend, braise, reduce — and the Dutch oven does most of the heavy lifting over a long, low simmer. That final step of reducing the braising liquid into a spoonable sauce is what takes this from good to genuinely impressive. Whether you're cooking for a crowd or meal-prepping something special, this is the kind of dish that makes the whole kitchen smell incredible.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
