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Delicious Korean Braised Short Ribs, or Galbi Jjim, are braised in a sweet, spicy, and sticky sauce for a flavor-packed dish you will want to make repeatedly! The savory flavors come together with simple ingredients with only 10 minutes of prep time.
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Braised Korean Short Ribs
In Korean culture, these Galbi Jjim recipes are a special occasion food, like for New Year’s. They are worth every bit of effort and are so delicious!
These spicy braised short ribs will quickly become a family favorite – I guarantee it! The flavors are completely crave-worthy. It’s one of those dishes you find yourself going back for one more bite, and then another!
First, you sear the beef chuck short ribs, garlic, and onions, then braise them low and slow in your Dutch Oven or a large pan in the oven. The results will blow you away!
Ingredients for Korean Short Ribs
Short Rib Sauce
- chili garlic sauce
- sesame oil
- low sodium soy sauce or Tamari
- brown sugar
- rice vinegar
Short Ribs
- garlic cloves
- scallions or green onions
- fresh ginger
- olive oil
- boneless beef short ribs
- flour
- beef broth
- kosher salt or sea salt
- black pepper
How to Make Korean Short Ribs
- Heat oven to 350°F.
- Mince garlic and scallions.
- Peel a 1-inch portion of ginger root.
- Combine chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar in a medium bowl. Whisk until thoroughly combined.
- Place the short ribs in a bowl. Sprinkle them with flour and toss until the ribs are coated.
- Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high heat on the stovetop and add oil.
- Once the oil is hot (it should sizzle as the meat hits it), add half of the short ribs and a pinch of salt and pepper. salt
- Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
- Turn the heat to medium and more olive oil. Add the minced garlic and scallions and grated ginger to the pan.
- Saute for 2-3 minutes, stirring often.
- Return the seared short ribs to the pan. Pour the prepared sauce over the top, along with the beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
- Cover the Dutch oven and bake for 1 hour.
- Remove from oven and add more beef broth. Cook for one more hour, covered.
- Remove and add more beef broth.
- Return to the oven and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs.
- Once the ribs are tender, remove from the oven and serve.
Feel free to garnish the ribs with sesame seeds and the chopped scallions. You could also squeeze a lime over the top to cut the richness slightly.
Yummy! Made it keto style, just switched the flour for coconut flour, and used swerve brown sugar.
Christina
Recipe Tips
- Ensure the ribs are completely submerged in the braising liquid before placing them in the oven! This ensures the most tender, juicy Korean braised short ribs.
- They are done when they are easily cut with a fork or knife. Cook time will depend on the thickness of your ribs, so if yours seem like they aren’t quite ready yet, leave them in the oven for a bit longer.
- The sauce will thicken as it cooks, and adding additional beef broth during cooking will prevent it from drying out and burning.
- Cooking times may vary slightly depending on the thickness of the ribs.
- This dish leaves your dutch oven quite browned inside. Check out my guide for how to clean a dutch oven to make sure it’s sparkling clean in no time!
What are short ribs?
Short ribs are a cut of beef from the same area as brisket and chuck. They consist of a layer of meat that covers a short portion of the rib bone. They can be found boneless or bone-in. We use boneless in this Korean short ribs recipe!
You can purchase them in the meat department of most grocery stores or at a local butcher. They are challenging and full of fat and tissue that breaks down as they braise in cooking liquid for fall-apart tender beef. They can be made in the oven or as Slow Cooker Short Ribs!
FAQ
Tamari (also known as tamari shoyu) is a Japanese sauce made from fermented soybeans. It has a thicker consistency than soy sauce, which makes it the perfect choice for a sticky short ribs sauce. Plus, it’s gluten-free! Most supermarkets sell it in a bottle under the San-j or Kikkoman brand.
No chili garlic sauce? No worries! Use Thai sweet chili sauce instead. It’s a delicious substitute for this Korean beef short ribs recipe!
You can use either boneless or bone-in short ribs. We use boneless.
To thicken the glaze on your Korean-style short ribs, remove them and heat the sauce until it is reduced.
To keep this recipe gluten-free, use Tamari or a soy sauce alternative and a gluten-free flour blend instead of flour!
If you’re unsure how long it takes to cook Korean short ribs, I promise it’s easy! Cover the Dutch Oven and bake for one hour. After an hour, add more broth, then cook for another hour. Finally, add more broth, then return for another 30 minutes. If your ribs are thicker, they will take longer. This is the best way to cook short ribs for the most tender results!
Side Dishes for Korean Short Ribs
- Portuguese rice
- Asian Coleslaw
- Honey Sriracha Brussels Sprouts
- Tomato Cucumber Salad
- Vegetables Stir Fry
More Short Rib Recipes
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Recipe
Korean Braised Short Ribs
Equipment
- Oven
- Knife for mincing garlic and onions
- vegetable peeler for peeling ginger (you can use your knife if you don’t have one)
- Dutch Oven or large heavy-bottomed pan
Ingredients
For the Sauce
- 2 Tbsp. chili garlic sauce
- 1½ tsp. sesame oil
- ¼ cup low-sodium soy sauce or Tamari if gluten free
- ¼ cup brown sugar
- 4 tsp. rice vinegar
For the Short Ribs
- 6 cloves garlic
- 8 scallions or ½ an onion
- 1 inch fresh ginger
- 3 Tbsp. 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 tsp. kosher salt
- ¼ tsp. pepper
Instructions
- Heat oven to 350°F.Mince 6 cloves of garlic and 8 scallions or ½ an onion (any color). Peel a 1-inch portion of ginger root. Set aside.Combine 2 Tbsp. chili garlic sauce, 1 ½ tsp. sesame oil, ¼ cup low-sodium soy sauce or Tamari, ¼ cup brown sugar, and 4 tsp. rice vinegar in a small bowl. Whisk until completely combined.
- Place the short ribs in a bowl. Sprinkle them with ¼ cup flour and toss until the ribs are coated.Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. oil.Once the oil is hot (it should sizzle as the meat hits it) add half of the short ribs along with a pinch of salt and pepper. Saute the ribs for 3-4 minutes per side until completely seared. Remove from pan and set aside. Repeat this process with the second half of the ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan. Grate a 1-inch portion of ginger. Saute for 2-3 minutes, stirring often.Return the seared short ribs to the pan. Pour the prepared sauce over the top along with 1 cup of beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
- Cover the Dutch oven and bake for 1 hour. Remove from oven and add ½ cup of beef broth. Cook for 1 more hour, covered.Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
Video
Notes
- Make it gluten free: To keep this recipe gluten free use Tamari or a soy sauce alternative and a gluten free flour blend instead of flour.
- Fall-apart tender: The short ribs are done when they are easily cut with a fork or knife.
- Try serving it with our Korean Cream Cheese Garlic Bread Recipe
Nutrition
Photography by Christine Rooney.
CATHERINE says
Loved the flavour of this. I made the mistake of using Sambal Oelek in place of the chili garlic sauce. It was a little spicy but I added some sweet chili garlic and hoisin to counter it. Served with rice and bok choy. Also made in the crockpot. Super tender!
Em Beitel says
That sounds amazing, Catherine! Serving with rice and bok choy must have been incredible. It’s awesome you made it in the slow cooker! Thank you for your comment!
Annie says
Can’t wait to make this next week! Quick question: why do you add the liquid gradually over the course of cooking time, as opposed to adding it all in the beginning and then just let it braise?
Em Beitel says
Hi Annie! I’m so glad you’re going to try it out! We add it gradually so it’s not quite as thickened as it would be if we added it all at once. Less of the liquid is going to cook off if you add it separately, so that’s why we do it. Thank you for asking!
Carolyn S. says
How long did you put it in the crockpot for?
Isabel Laessig says
Hi Carolyn! Funnily enough, I made this dish just the other day in our slow cooker myself for about 5 hours on low. They were extremely fall-apart tender by that time, so if you want them a little less shredded, you could probably leave them in for about 3 hours just like the oven method. Enjoy!
M rogers says
What temp do you bake at? Just says to bake…
Em Beitel says
Hi! You preheat the oven to 350°F in step 1 while you prep the rest of the ingredients. Thank you for your question!
Michelle says
Is 350 the correct temp? After 2.5 hours at 350 they were super tough. I’m used to braising temps being much lower. Is it supposed to be 250?
Em Beitel says
Hi Michelle! 350 is the correct temp, and I have not had any issues with it, but as everyone’s ovens are different I do recommend experimenting with what works for you, whether that means adjusting the temp or leaving them in for longer.
Walter says
I’m so glad I found this recipe! 100% perfect, super-tender short ribs, with a delicious sauce that paired well over Basmati rice. This is easily in my top-10!
Em Beitel says
Thanks so much, Walter! We’re so glad you enjoyed it!
Amanda says
Love this recipe! My husband is obsessed so we make it often.
The only thing I don’t agree with is the “10 minute prep time” to me, included in the prep time is the searing do the meat 2-3 on each side (20ish minutes) and then it goes in the oven. It doesn’t make the recipe less, of course just the first time I made it was longer than expected but I adjusted the following times my timeline!
Isabel Laessig says
I’ll keep that in mind and look at that listed time again, Amanda. Thank you very much!
Romi says
What are the measurements for sauce? There are no amounts for any ingredients. How is this a recipe?
Isabel Laessig says
Hi Romi! All of the sauce measurements are in the recipe card below the post. You can click Jump to Recipe at the top of the page to go right to them if need be. Thank you!