Cozy Korean Braised Short Ribs Recipe
As the days grow shorter and the chilly breeze whispers through the trees, there’s nothing quite like curling up at home with a cozy bowl of something warm and delightful. Korean Braised Short Ribs have a way of wrapping you in a comforting embrace, filling your kitchen with aromas that transport you straight to a bustling Seoul market. The tender beef that falls off the bone, combined with a rich, sweet, and savory sauce is the kind of dish that makes any weeknight feel special. This is an easy weeknight dinner that your family will crave again and again.
This is one you’ll definitely want to pin for later!
Reasons You’ll Want to Try It
- Tender, Fall-Off-The-Bone Goodness: These short ribs become melt-in-your-mouth tender after a slow braise, creating a truly yummy experience in every bite.
- Rich and Flavorful Sauce: The combo of chili garlic sauce, soy sauce, and ginger creates a sauce that’s rich, sweet, and mesmerizingly delicious.
- Perfect for Meal Prep: Make a large batch and enjoy the leftovers throughout the week—these flavors only deepen and improve with time!
- Family-Friendly: Kids and adults alike will rejoice at this comforting meal—watch as they savor every last bite!
- Easily Customizable: Switch ingredients to fit dietary preferences or simply to use what you have on hand for a personalized touch.
Ingredients You’ll Need for Korean Braised Short Ribs
- 2 Tablespoons chili garlic sauce
- 1½ teaspoons sesame oil
- ¼ cup low-sodium soy sauce (or Tamari if gluten free)
- ¼ cup brown sugar
- 4 teaspoons rice vinegar
- 6 cloves garlic, minced
- 8 scallions (or 1/2 an onion), chopped
- 1 inch fresh ginger, peeled and grated
- 3 Tablespoons olive oil (split)
- 1½ – 2 lbs. boneless beef short ribs
- ¼ cup flour (or gluten-free flour blend if gluten-free)
- 2 cups beef broth (split)
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
How to Make Korean Braised Short Ribs
- Preheat your oven to 350°F. Mince the garlic and scallions, and peel a 1-inch portion of ginger root.
- In a bowl, whisk together the chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until fully combined.
- Place the short ribs in a separate bowl. Sprinkle with flour and toss until the ribs are fully coated.
- Heat a cast iron Dutch oven (or another large, heavy-bottomed pan) over medium-high heat on the stove. Add half of the olive oil, then the short ribs. Be careful not to overcrowd the pot!
- Season the ribs with a pinch of salt and pepper, searing them for 3-4 minutes on each side until they are beautifully brown. Remove them from the pan and set aside.
- Turn the heat to medium-low, and add more olive oil to the Dutch oven. Toss in the minced garlic, chopped scallions, and grated ginger. Sauté for 2-3 minutes, stirring often, until fragrant.
- Return the seared short ribs to the pan, pouring the prepared sauce over them along with the beef broth. Give it a gentle stir, ensuring the ribs are completely submerged in the braising liquid.
- Cover the Dutch oven and bake for 1 hour. After the hour, remove them, add a bit more beef broth if necessary, and continue to cook for another hour, covered.
- For the final 30 minutes, return to the oven, still covered. Keep an eye on the tenderness of the ribs as cooking times may vary depending on their thickness.
- Once the ribs are fork-tender, serve them hot, garnished with sesame seeds and chopped scallions. A squeeze of lime over the top adds a delightful touch that cuts through the richness.
Delicious Variations to Try
- Add Vegetables: Toss in sliced carrots, bell peppers, or mushrooms for an added veggie boost to your dish.
- Spicy Kick: Craving something zesty? Switch the chili garlic sauce for a spicier option or add a splash of your favorite hot sauce!
- Sweet and Sour Twist: Incorporate a bit of pineapple juice into the sauce for a tropical sweet and savory flavor.
- Make It Herbal: Feel free to throw in fresh herbs like cilantro or basil right before serving to elevate the freshness of the dish.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can braise the ribs a day or two in advance, allowing the flavors to intensify. Just reheat gently before serving!
- Ingredient Swaps: If you’re looking for gluten-free options, simply use Tamari instead of soy sauce and a gluten-free flour blend.
- Storage: Leftovers will keep well in the fridge for up to 3 days. They also freeze beautifully—just be sure to store them in an airtight container.
- Slicing Tricks: Always slice against the grain for the most tender bites, making the beef easier to enjoy.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 serving
- Calories: Approximately 450
- Carbohydrates: 35g
- Sugar: 12g
- Fat: 20g
- Protein: 34g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes! These ribs can be braised a day before serving and will taste even better the next day!
Can I use different ingredients?
Absolutely! Feel free to improvise; veggies, different sauces, or spices can personalize this dish immensely.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
How long does it last?
If frozen, they can last up to 3 months—just reheat gently when you’re ready to indulge again!
A Cozy Closing Note
These Korean Braised Short Ribs are not just a meal; they invoke warmth, family love, and savory memories that will wrap around you like a soft blanket on a chilly night. Whether you’re sharing this dish with loved ones or enjoying a cozy evening alone, there’s something inherently comforting about it. Save this Korean Braised Short Ribs recipe to your cozy family dinner board so it’s ready whenever you need a special treat! Happy cooking!
Cozy Korean Braised Short Ribs
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free Option
Description
Tender, fall-off-the-bone short ribs braised in a rich, sweet, and savory sauce, perfect for a cozy meal.
Ingredients
- 2 Tablespoons chili garlic sauce
- 1½ teaspoons sesame oil
- ¼ cup low-sodium soy sauce (or Tamari if gluten-free)
- ¼ cup brown sugar
- 4 teaspoons rice vinegar
- 6 cloves garlic, minced
- 8 scallions (or 1/2 an onion), chopped
- 1 inch fresh ginger, peeled and grated
- 3 Tablespoons olive oil (split)
- 1½ – 2 lbs. boneless beef short ribs
- ¼ cup flour (or gluten-free flour blend if gluten-free)
- 2 cups beef broth (split)
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 350°F. Mince the garlic and scallions, and peel a 1-inch portion of ginger root.
- Whisk together the chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until fully combined.
- Place the short ribs in a separate bowl. Sprinkle with flour and toss until the ribs are fully coated.
- Heat a cast iron Dutch oven over medium-high heat. Add half of the olive oil, then the short ribs, searing for 3-4 minutes on each side until beautifully brown. Remove them and set aside.
- Turn the heat to medium-low, add more olive oil, and sauté the garlic, scallions, and grated ginger for 2-3 minutes until fragrant.
- Return the seared short ribs to the pan, pour the sauce over them along with the beef broth, and stir gently to ensure the ribs are submerged.
- Cover the Dutch oven and bake for 1 hour. Afterward, check and add more beef broth if necessary, and continue cooking for another hour, covered.
- For the final 30 minutes, keep it covered in the oven, checking the tenderness of the ribs.
- Once fork-tender, serve hot, garnished with sesame seeds and chopped scallions.
Notes
These ribs can be braised a day before serving to improve flavor. Leftovers can be stored in the fridge for up to 3 days or frozen.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg
