Walnut Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring deep, slow-cooked Korean-inspired flavor to your table without a single nut in sight — no hidden walnut oils, no garnishes to second-guess. The braising sauce is built around blended Asian pear, coconut aminos, fresh ginger, and warm spices like turmeric and Ceylon cinnamon, which together create a glossy, complex sauce that tastes like it took far more effort than it did. Soaking the ribs first draws out impurities, and a hard sear in coconut oil locks in that rich, caramelized crust before the long, low braise does its magic. Carrots and parsnips join the pot partway through, soaking up all that savory braising liquid until they're buttery-tender and impossible to resist. Once the ribs hit that 195–205°F collagen-breakdown zone, the meat practically slides from the bone on its own. A quick reduction of the braising liquid at the end turns it into a spoon-coating sauce that pulls the whole dish together beautifully. This is the kind of deeply satisfying, crowd-pleasing braise that earns a permanent spot in your weekend cooking 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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