Yeast Free Korean-Style Braised Short Ribs
These fall-off-the-bone braised short ribs bring deep, slow-cooked Korean-inspired flavor without a single ingredient that could cause a problem for anyone avoiding fermented or leavened foods. Traditional galbi-jjim often calls for soy sauce, which can harbor hidden fermentation byproducts, but here coconut aminos step in beautifully — delivering that same savory, slightly sweet depth with none of the worry. A blended braising sauce built from Asian pear, fresh ginger, garlic, honey, and warm spices like turmeric and Ceylon cinnamon creates something genuinely complex and aromatic before the pot even hits the stove. The ribs get a proper sear in coconut oil first, locking in richness, then braise low and slow in bone broth until the collagen breaks down and the meat pulls away from the bone with zero resistance. Carrots and parsnips join the pot toward the end, soaking up all that glossy, spiced sauce as they turn perfectly tender. The finishing move — skimming the fat and reducing the braising liquid into a spoon-coating glaze — takes this from weeknight comfort food to something that genuinely looks and tastes like it came from a restaurant kitchen. Serve it over rice or on its own with a scatter of fresh scallions, and don't be surprised when everyone asks for seconds.
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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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