Xanthan Gum Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring the deep, warming flavors of Korean-inspired cooking to your kitchen without a single additive or thickener in sight. The braising sauce gets its body entirely from blended Asian pear, onion, and garlic — no gums, no starches, just real ingredients doing the heavy lifting. Coconut aminos stand in beautifully for soy sauce, delivering that savory-sweet depth alongside honey, fresh ginger, and a whisper of Ceylon cinnamon that makes the whole pot smell incredible. After a long, slow braise, the collagen in the short ribs naturally thickens the sauce into something glossy and rich, so you never miss what isn't there. Carrots and parsnips soak up all that braising liquid and become meltingly tender alongside the meat, turning this into a true one-pot meal. It's the kind of dish that rewards patience — a couple of hours on the stove and you're pulling ribs apart with a fork and spooning a deeply flavored sauce over everything.
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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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