Paleo Korean Short Ribs

Total time4 hr 40 min

Prep time25 min

Cook time15 min

4.7

(15)

Korean short ribs are one of those dishes that feel like a special-occasion splurge, and this version delivers every bit of that sticky, caramelized, deeply savory payoff. The classic recipe typically leans on soy sauce and sugar, but here coconut aminos and honey step in seamlessly, keeping the marinade grain-free and refined-sugar-free without sacrificing any of that bold, umami-rich depth. Blending in half an Asian pear is the real secret weapon — it tenderizes the meat naturally and adds a subtle fruity sweetness that makes the whole marinade sing. After a long soak, the flanken-cut ribs hit a screaming-hot grill or broiler for just a few minutes per side, developing those gorgeous charred edges and a lacquered glaze that looks like it came out of a restaurant kitchen. A final brush of reserved marinade in the last minute locks in even more flavor before the ribs rest and go straight to the table. Finished with toasted sesame seeds and sliced scallions, this makes four servings that are bold, satisfying, and completely at home on a grain-free plate.

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Ingredients

4 servings

For the ribs

3 lb flanken-cut beef short ribs (about ¼-inch thick)

For the marinade

½ asian pear (or bosc pear), peeled, cored, and roughly chopped
½ cup coconut aminos
3 tbsp honey
2 tbsp toasted sesame oil
1 tbsp fresh ginger, peeled and grated
4 cloves garlic, minced
½ tsp black pepper
¼ tsp red pepper flakes

For serving

1 tsp toasted sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Combine the pear, coconut aminos, honey, sesame oil, ginger, garlic, black pepper, and red pepper flakes in a blender or food processor and blend until smooth, about 30 seconds.
2
Place the short ribs in a large zip-top bag or baking dish. Reserve 3 tablespoons of the marinade in a small bowl and set aside. Pour the remaining marinade over the ribs, turning to coat evenly. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours.

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