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Korean Style Beef Ribs | Cozy Weeknight Dinner

Korean Braised Short Ribs

Bone-in short ribs braised low and slow in a sweet-savory soy sauce with garlic, ginger, and grated Asian pear until tender.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 520
Ingredients Method

Ingredients
  

  • 3 pounds bone-in beef short ribs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1 Asian pear grated (or 1 sweet apple)
  • 6 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons sesame oil
  • 2 cups water or beef broth
  • 2 carrots cut into 2-inch chunks
  • 1 cup daikon radish cut into chunks
  • 3 green onions sliced
  • 1 tablespoon sesame seeds
  • 1 tablespoon vegetable oil for searing
  • Black pepper to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Check for tenderness: After 90 minutes, press a fork into a rib. It should pull apart easily and begin separating from the bone.
  7. 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.
  8. Rest the pot: Remove from heat and let the pot sit uncovered for 10 minutes so the sauce settles and thickens further.
  9. Garnish and serve: Sprinkle sliced green onions and sesame seeds over the top. Spoon the ribs and sauce over steamed rice to serve.