Seed Oil Free Korean-Style Braised Short Ribs
These Korean-style braised short ribs are the kind of deeply savory, fall-off-the-bone dish that makes the whole house smell incredible for hours. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, garlic, and warm spices like turmeric and Ceylon cinnamon — a combination that delivers that signature sweet-savory depth without a drop of industrial vegetable or seed oil anywhere in the recipe. Coconut oil handles the searing, and bone broth forms the backbone of the braise, so every element of the fat and liquid base is intentional and clean. The pear does double duty as a natural tenderizer and a subtle sweetener, which means the ribs become genuinely fork-tender after a long, low braise — no shortcuts needed. Carrots and parsnips join the pot in the final stretch, soaking up all that rich braising liquid and rounding out the meal. Finishing with a quick reduction turns the leftover sauce into something glossy and spoonable, worthy of every last drop. This is the kind of recipe that looks and tastes like a serious weekend project but rewards you with a platter that's as impressive as anything you'd order at a restaurant.
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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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