These fall-off-the-bone braised short ribs bring the deep, warming flavors of Korean-inspired cooking straight to your kitchen — no specialty sauces or mystery ingredients required. An Asian pear blended into the braising liquid is the real secret here, naturally tenderizing the beef while adding a subtle sweetness that balances the savory coconut aminos, ginger, and garlic. A long, slow braise in the Dutch oven does the heavy lifting, coaxing the collagen out of the bone-in ribs until the meat is impossibly silky and rich. Carrots and parsnips join the pot toward the end, soaking up all that fragrant braising liquid and turning into something far more exciting than your average side vegetable. The sauce gets reduced at the end into a glossy, spoon-coating finish that you'll want to pour over absolutely everything on the plate. For anyone navigating shellfish concerns, this dish is completely built around beef, produce, and pantry staples — no seafood-based pastes, fish sauce, or fermented shellfish products that can sneak into traditional versions of this style of cooking. It's a showstopper of a meal that tastes like it took serious skill, even though the oven does most of the work.
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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.
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