Korean Style Beef Ribs | Cozy Weeknight Dinner
Short ribs can turn tough and stringy if you rush the braise, or taste flat if the sauce leans too sweet without enough salt and garlic to balance it.
This version uses soy sauce, brown sugar, garlic, ginger, and grated Asian pear to build a glossy braising liquid, and it works for a Sunday dinner, meal prep, or a weeknight when you want something that feels special without standing over the stove.
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 20 min | 2 h | 2 h 20 min | 4 servings | Advanced |
A Closer Look at the Technique
The grated Asian pear (or apple, if that's what you have) does more than sweeten the sauce. Its natural enzymes start breaking down the muscle fibers in the short ribs the moment the meat sits in the marinade, so the braise finishes with less simmering time and a more tender bite. Watch for the sauce to bubble gently, not boil hard, once it hits the pot. A hard boil toughens the meat and makes the sauce taste sharp instead of rounded. After about 90 minutes, press a fork into a piece of short rib: it should give way easily and the meat should start separating from the bone without force.
Why You'll Love This Recipe
- One pot, little cleanup: everything simmers in a single Dutch oven or deep pot.
- Make-ahead friendly: the flavor deepens overnight in the fridge.
- Budget-smart cut: short ribs braise into something rich without a premium price tag.
- Kid-approved flavor: sweet, savory, and mild enough for picky eaters.
- High in protein: a filling main that doesn't need much on the side.
What You Need for Korean Short Ribs: Ingredients
- Beef short ribs: the main cut; bone-in English-style ribs give the richest braising liquid, though boneless chuck short ribs work if that's what your butcher carries.
Soy sauce: the salty base of the braise; low-sodium soy sauce lets you control the saltiness better. - Brown sugar: balances the soy sauce and helps the sauce turn glossy as it reduces.
- Garlic and ginger: fresh, minced versions give sharper flavor than the jarred kind.
- Asian pear: grated into the marinade to tenderize the meat; a sweet apple like Fuji is a solid substitute.
- Sesame oil: adds a toasted, nutty aroma at the end of cooking.
- Carrots and daikon radish: cut into chunks, they soak up the braising liquid and soften alongside the beef; russet potatoes can stand in for the daikon.
- Green onions and sesame seeds: for garnish, adding color and a light crunch.
Exact amounts and measurements are in the recipe card below.
How to Make Korean Short Ribs
- Soak the ribs. Submerge the short ribs in cold water for 30 minutes to pull out excess blood, which keeps the braising liquid clear instead of cloudy.
- Build the marinade. Whisk together soy sauce, brown sugar, grated pear, garlic, ginger, and sesame oil, then pour it over the drained ribs and let them sit at least 1 hour, or overnight in the fridge.
- Sear for color. Brown the ribs in a hot pot for 2-3 minutes per side until the edges turn deep golden brown; this builds flavor the braise alone can't.
- Simmer low and slow. Add the marinade and enough water or broth to mostly cover the ribs, bring to a gentle simmer, cover, and cook for about 90 minutes.
- Add vegetables. Stir in the carrots and daikon during the last 30 minutes, cooking until they're fork-tender and the sauce has thickened slightly.
- Rest and finish. Let the pot sit off heat for 10 minutes so the sauce settles, then garnish with sliced green onions and sesame seeds before serving.
What Goes With It
Serve Korean braised short ribs over steamed white rice to catch the sauce, or alongside Korean Veggie Fried Rice for a heartier plate. A side of Homemade Korean Fermented Cabbage Kimchi cuts through the richness, and steamed spinach or blanched green beans add a fresh, crisp contrast. For something playful afterward, South Korean Croffles make an easy dessert.
Before You Make Korean Short Ribs
How long should short ribs braise to get tender?
Most bone-in short ribs need about 90 minutes at a gentle simmer. Check one piece with a fork; it should pull apart with light pressure instead of resistance.
Can I use boneless short ribs instead?
Boneless short ribs work and cook slightly faster, usually around 70-75 minutes, since there's no bone slowing down heat penetration.
What if I don't have an Asian pear?
A sweet apple like Fuji or Gala grated into the marinade gives a similar tenderizing effect and mild sweetness.
Can I make this ahead of time?
Yes, the flavor improves after a night in the fridge. Reheat gently on the stovetop over low heat until warmed through.
Korean Braised Short Ribs
Ingredients
Method
- Soak the ribs: Submerge the short ribs in cold water for 30 minutes to remove excess blood. Drain well and pat dry with paper towels.
- Mix the marinade: Whisk together soy sauce, brown sugar, grated Asian pear, garlic, ginger, sesame oil, and black pepper in a bowl. Pour over the ribs and marinate at least 1 hour, or overnight in the fridge.
- Sear the short ribs: Heat vegetable oil in a Dutch oven over medium-high heat. Sear the ribs 2-3 minutes per side until deep golden brown on the edges, working in batches if needed.
- Add the braising liquid: Pour the marinade over the seared ribs and add water or broth until the ribs are mostly submerged. Bring to a gentle simmer over medium heat.
- Cover and braise: Reduce heat to low, cover the pot, and simmer for 90 minutes, stirring occasionally. The liquid should bubble gently, not boil hard.
- Check for tenderness: After 90 minutes, press a fork into a rib. It should pull apart easily and begin separating from the bone.
- Add the vegetables: Stir in the carrots and daikon radish and continue simmering uncovered for 25-30 minutes, until the vegetables are fork-tender and the sauce has thickened slightly.
- Rest the pot: Remove from heat and let the pot sit uncovered for 10 minutes so the sauce settles and thickens further.
- Garnish and serve: Sprinkle sliced green onions and sesame seeds over the top. Spoon the ribs and sauce over steamed rice to serve.
You Might Also Like
- Easy Korean Ground Beef Bowl | Weeknight Dinner Win: a fast ground beef dinner with the same sweet-savory Korean flavors.
- Cozy Korean Meatball Bowl: tender meatballs in a warm, saucy bowl.
- Apple Cider Braised Short Ribs: a different take on braised short ribs with a fruity, fall-leaning sauce.
- Easy Korean Chicken Rice Bowls: a lighter weeknight option with the same bold seasoning.
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