Name: Korean Braised Short Ribs
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Korean
Ingredients: 2 Tablespoons chili garlic sauce; 1½ teaspoons sesame oil; ¼ cup low-sodium soy sauce; ¼ cup brown sugar; 4 teaspoons rice vinegar; 6 cloves garlic; 8 scallions (or ½ an onion); 1 inch fresh ginger; 3 Tablespoons olive oil (split); 1½ – 2 lbs. boneless beef short ribs; ¼ cup flour (or gluten free flour blend); 2 cups beef broth (split); ¼ teaspoon kosher salt; ¼ teaspoon pepper

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Cozy and Tender Korean Braised Short Ribs

As the chill of the season settles in and the days grow shorter, there’s nothing quite like the comforting aroma of tender, Korean Braised Short Ribs wafting through your home. This dish instantly transports me back to my childhood kitchen, where my family gathered around the table, laughter mixing with the rich scents of savory beef and fragrant spices. Each bite is a warm hug in a bowl, making it the perfect easy weeknight dinner or special occasion treat that brings everyone together.

Imagine the sound of sizzling ribs, the gentle bubbling of the sauce, and the vibrant colors of scallions and sesame seeds dancing on the plate. This is a delightful recipe that you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Tender and Juicy: The braising process results in perfectly tender short ribs that fall apart with a gentle touch.
Flavors That Wow: The combination of chili garlic sauce, sesame oil, and brown sugar creates a symphony of sweet, savory, and spicy flavors.
Family-Friendly: This hearty dish is sure to please even the pickiest of eaters, becoming a family favorite.
Easy to Make: With simple steps, you can create a restaurant-quality meal at home without stress.
Make-Ahead Friendly: Braised short ribs can easily be prepared in advance, perfect for busy weeknights or family gatherings.

What You’ll Need

To whip up this comforting dish, gather the following 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
8 scallions (or ½ an onion)
1 inch fresh ginger
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

Let’s Make It Together

Preheat your oven to 350°F. Mince the garlic, slice the scallions, and peel a 1-inch piece of ginger root.
In a bowl, whisk together the chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until combined.
Place the short ribs in a separate bowl. Sprinkle the flour over the ribs and toss until they are well coated.
Heat a cast-iron Dutch oven or another large, heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil.
Once the oil is hot, add half of the short ribs to the pan. Be careful not to overcrowd the pot! Sear the ribs for 3-4 minutes on each side until beautifully browned. Remove them from the pan and set aside. Repeat this process with the second half of the ribs.
Lower the heat to medium and add the remaining olive oil. Sauté the minced garlic, sliced scallions, and grated ginger for 2-3 minutes until fragrant, stirring often.
Return the seared short ribs to the pan and pour the prepared sauce over them, followed by the beef broth. Carefully stir to ensure the ribs are submerged in the braising liquid.
Cover the Dutch oven and place it in the oven. Bake for 1 hour. After an hour, stir in more beef broth and cover again, cooking for an additional hour.
For the final touch, return the pot to the oven for another 30 minutes. Cooking times may vary slightly depending on the thickness of the ribs.
Once tender, serve your Korean Braised Short Ribs hot. Feel free to garnish with sesame seeds and chopped scallions. A squeeze of lime adds a delightful brightness to the dish!

Delicious Variations to Try

Add Some Heat: Toss in a few slices of fresh chili for an extra kick and vibrant color.
Sweet and Tart: Substitute some of the brown sugar with honey or agave syrup for a different sweetness level.
Vegetable Boost: Add sliced carrots or mushrooms to the braising liquid for more depth and flavor.
Garnish Options: Experiment with fresh herbs like cilantro or mint to add a refreshing twist.

Chef Emma’s Helpful Tips

Make Ahead: Feel free to prepare the short ribs a day in advance. Simply reheat them slowly over low heat before serving for an even more flavorful result.
Ingredient Swaps: If you’re looking for a gluten-free option, Tamari works beautifully in place of soy sauce.
Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy them over rice for a quick lunch!
Freezing: These braised short ribs freeze very well! Just be sure to let them cool completely before transferring to a freezer-safe container.

What’s Inside – Nutrition Breakdown

Serving Size: 1/4 of the recipe
Calories: 550
Carbohydrates: 30g
Sugar: 18g
Fat: 40g
Protein: 30g
Sodium: 800mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! Preparing the ribs a day ahead enhances their flavor.

Can I use different ingredients?
Yes! Feel free to swap ingredients like the type of soy sauce or even use a different cut of beef if you prefer.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze them for later enjoyment.

How long does it last?
Properly stored, they can last up to 3 days in the fridge or about 3 months in the freezer.

A Cozy Closing Note

These Korean Braised Short Ribs are truly a special dish that radiates warmth and love. Perfect for gathering family and friends around the table, this recipe is sure to become a cherished favorite in your home as it was in mine. Save this Korean Braised Short Ribs to your cozy recipe board so it’s ready when you need a heartwarming meal! Enjoy the delightful flavors and the wonderful memories created around your dinner table.