Soy Free Korean-Style Braised Short Ribs
Korean-style braised short ribs are one of those dishes that feel deeply special — fall-off-the-bone tender meat, root vegetables soaking up a rich, glossy sauce, and a fragrance that fills the whole kitchen while they slowly cook. The biggest challenge with this style of recipe is usually soy sauce, which shows up in nearly every traditional version and in many store-bought marinades. Here, coconut aminos step in seamlessly, delivering that same savory depth without any soy, and the blended braising sauce — built with Asian pear, fresh ginger, garlic, honey, and a touch of Ceylon cinnamon — is genuinely complex and beautiful. Soaking the ribs first draws out excess blood, and a proper hard sear before braising locks in color and builds the fond that makes the final sauce so good. Carrots and parsnips join the pot in the last stretch, turning buttery-soft and sweet as they absorb everything around them. The whole thing finishes with a quick reduction that concentrates the sauce into something you'll want to spoon over every bite. It's the kind of slow-cooked centerpiece that looks impressive but mostly just asks you to be patient.
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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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