Wheat Free Korean-Style Braised Short Ribs
Korean-style braised short ribs are the kind of dish that makes the whole house smell incredible — deep, savory, and faintly sweet with warm spice — and this version delivers every bit of that comfort without a trace of wheat. The braising sauce gets its complexity from coconut aminos instead of traditional soy sauce, blended together with Asian pear, fresh ginger, garlic, honey, and a touch of Ceylon cinnamon for a marinade that's genuinely layered and rich. The pear does double duty here: it tenderizes the meat naturally while adding a subtle fruity sweetness that balances the savory depth of the bone broth. After a long, slow braise, the ribs become fall-off-the-bone tender in the most satisfying way, surrounded by soft carrots and parsnips that soak up every bit of that glossy sauce. Reducing the braising liquid at the end is the move that takes this from good to restaurant-worthy — it concentrates all those flavors into a spoonable glaze that coats everything beautifully. This is the kind of recipe that feels special enough for a dinner party but is mostly hands-off once it's in the pot.
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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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