Sesame Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs deliver everything you love about Korean-style galbi-jjim — deep, savory-sweet flavor, meltingly tender meat, and a glossy, aromatic sauce — without a drop of sesame oil or sesame seeds anywhere in the recipe. Traditional versions often rely heavily on sesame, so this one leans on coconut aminos and a blended Asian pear marinade to build that same rich, umami-forward depth. The pear does double duty as a natural tenderizer and a subtle sweetener, while fresh ginger, garlic, and a touch of Ceylon cinnamon layer in warmth that makes the whole kitchen smell incredible. Bone broth keeps the braise deeply savory, and the carrots and parsnips soak up every bit of that reduced sauce as they cook down alongside the ribs. The searing step is worth every minute — those caramelized, browned edges are what give the final dish its restaurant-quality richness. Whether you're cooking around a sesame allergy or simply avoiding it by choice, this is the kind of slow-braised centerpiece that earns a permanent spot in your rotation.
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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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