Cozy Korean Braised Short Ribs Recipe
On chilly evenings when the leaves rustle softly outside my window and the air is filled with the scent of autumn, I find immense joy in cooking soul-warming dishes that nurture both body and spirit. Today, I’m sharing a recipe for Korean Braised Short Ribs, an inviting dish that’s as tender as a hug and bursting with rich, savory flavors. It’s the perfect meal for those “easy weeknight dinners” when you want to impress your loved ones without spending all day in the kitchen. This recipe creates a symphony of taste that transports me back to my grandmother’s kitchen, where hearty meals provided warmth against the crisp air.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy and Accessible: Using simple ingredients, this cozy dish comes together effortlessly.
- Flavor-Packed: Infused with garlic and ginger, the savory combo of sesame oil, soy sauce, and chili garlic sauce makes the meat sing.
- Tender and Juicy: The slow braising ensures the ribs are melt-in-your-mouth tender, perfect for sharing.
- Family-Friendly: A crowd-pleaser that even the pickiest eaters will enjoy.
- Great for Meal Prep: Perfect for make-ahead dinners, as the flavors develop beautifully when stored.
- Versatile Serving Options: Serve over rice, noodles, or with crusty bread to soak up that succulent sauce.
Ingredients You’ll Need for Korean Braised Short Ribs
Gathering the ingredients for this delightful dish is part of the fun. Here’s what you’ll need:
- 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 1/2 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
Step-by-Step Instructions
Let’s Make It Together! Follow these cozy steps to create your tasty 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 mixing bowl, whisk together chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until fully combined. This is the magic sauce that will elevate your ribs!
- Place the short ribs in a bowl and sprinkle with flour, tossing until they are evenly coated. This will help develop a beautiful crust.
- Heat a cast iron Dutch oven or a large heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil; when hot, add half of the short ribs. Avoid overcrowding the pot; we want a lovely sear!
- Season with a pinch of salt and pepper, then sear the ribs for 3-4 minutes per side until deeply browned. Remove from the pan and set aside. Repeat with the remaining ribs.
- Lower to medium heat, add another tablespoon of olive oil, and sauté minced garlic, scallions, and grated ginger in the pan for 2-3 minutes, stirring often until fragrant.
- Return the seared short ribs to the pan and pour the prepared sauce over them. Add enough beef broth to completely submerge the ribs in the braising liquid.
- Cover the Dutch oven and bake for 1 hour. After an hour, remove from the oven, add more beef broth if needed, and cover again for another hour.
- Finally, return to the oven for another 30 minutes of blissful cooking. Cooking times may vary slightly depending on the thickness of the ribs; they should be fork-tender when ready.
- Once tender, serve your ribs and enjoy! A sprinkle of sesame seeds and chopped scallions make for a lovely garnish. For an extra zing, squeeze some lime over the top to brighten the flavors.
Variations & Creative Twists
Here are some delightful ways to make this dish your own:
- Spicy Kick: Add a splash more of chili garlic sauce or even fresh sliced chilies for an extra kick.
- Garnish Ideas: Try crispy fried onions on top for a crunchy texture or some diced kimchi for an added tang.
- Veggie Additions: While braising, toss in some chopped carrots or mushrooms for a heartier dish.
- Sauce Variations: Substitute honey for brown sugar for a different layer of sweetness or add a splash of orange juice for a hint of citrus.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: These braised short ribs taste even better the next day, so feel free to whip them up ahead of time and store in the fridge!
- Ingredient Swaps: If you don’t have sesame oil, sunflower oil will work just fine in a pinch. And tamari is a wonderful gluten-free alternative to soy sauce.
- Slicing Tips: After cooking, let the ribs rest before slicing so they maintain their juiciness. Cut against the grain for tender bites.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days—perfect for quick lunches!
What’s Inside – Nutrition Breakdown
Serving Size: 1 plate | Calories: ~400 | Carbohydrates: 25g | Sugar: 10g | Fat: 18g | Protein: 30g | Sodium: 800mg
Frequently Asked Questions
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Can I make this ahead? Yes! In fact, they taste even better the next day, so feel free to make them ahead of time and reheat gently.
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Can I use different ingredients? Absolutely! Feel free to swap proteins or even experiment with different sauces, depending on what you have on hand.
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How do I store leftovers? Store in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
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How long does it last? Properly stored, the dish can last in the fridge for up to 4 days. It also freezes well!
A Cozy Closing Note
There’s something undeniably comforting about a pot of Korean Braised Short Ribs simmering away in the oven, filling your home with the most delightful aromas. Whether you’re celebrating a special occasion or just need a cozy meal after a long day, this recipe is sure to warm your heart and bellies alike. Save this Korean Braised Short Ribs recipe to your “cozy meals” board so it’s ready when you need a nourishing treat!
Cozy Korean Braised Short Ribs
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and flavorful dish featuring tender Korean braised short ribs perfect for chilly evenings.
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
Instructions
- Preheat your oven to 350°F. Mince the garlic and scallions, and peel a 1-inch portion of ginger root.
- In a mixing bowl, whisk together chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until fully combined.
- Place the short ribs in a bowl and sprinkle with flour, tossing until they are evenly coated.
- Heat a cast iron Dutch oven or a large heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil; when hot, add half of the short ribs.
- Season with salt and pepper, then sear the ribs for 3-4 minutes per side until deeply browned. Remove and set aside. Repeat with the remaining ribs.
- Lower to medium heat, add another tablespoon of olive oil, and sauté garlic, scallions, and ginger in the pan for 2-3 minutes until fragrant.
- Return the seared short ribs to the pan and pour the prepared sauce over them. Add beef broth to submerge the ribs.
- Cover the Dutch oven and bake for 1 hour. After an hour, add more beef broth if needed and cover for another hour.
- Return to the oven for another 30 minutes of cooking until fork-tender.
- Once tender, serve your ribs and enjoy with a sprinkle of sesame seeds and chopped scallions.
Notes
These braised short ribs taste even better the next day, perfect for meal prep. Leftovers can be stored for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
