Korean Braised Short Ribs

Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. You will love every bite of these delicious Korean Braised Short Ribs!

Course Main Course

Cuisine Korean

Keyword braised korean short ribs, braised short ribs korean, korean braised short ribs, korean short ribs

Prep Time 10

Cook Time 2 50

Total Time 3

Servings

Calories 925kcal

Author Isabel Laessig

Equipment

Oven
Knife for mincing garlic and onions
vegetable peeler for peeling ginger (you can use your knife if you don’t have one)
Mixing bowls
Dutch Oven or large heavy-bottomed pan
Vegetable grater

Ingredients

For the Sauce

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

For the Short Ribs

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

Heat your oven to 350°F. Mince garlic and scallions and peel a 1-inch portion of ginger root.
6 cloves garlic, 8 scallions, 1 inch fresh ginger
In a bowl, whisk together chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until fully combined.
2 Tablespoons chili garlic sauce, 1½ teaspoons sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, 4 teaspoons rice vinegar
Place the short ribs in a bowl. Sprinkle with flour and toss until the ribs are coated in flour.
¼ cup flour
Heat a cast iron dutch oven, or other large heavy-bottomed pan, over medium-high heat on the stove. Add oil, and once hot, add half of the short ribs. Be careful not to add all of the ribs, or you'll overcrowd the pot.
3 Tablespoons olive oil, 1½ - 2 lbs. boneless beef short ribs
Add a pinch of salt and pepper. Sear 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.
¼ teaspoon kosher salt, ¼ teaspoon pepper
Turn the heat to medium and add more olive oil. Add minced garlic and scallions with grated ginger to the pan.
Saute for 2-3 minutes, stirring often. Then, return the seared short ribs to the pan.
Pour the prepared sauce over top along with beef broth. Stir the sauce together. Make sure the ribs are completely submerged in the braising liquid.
2 cups beef broth
Cover the dutch oven and bake for 1 hour. Remove them from the oven to add more beef broth, then cook for another hour, covered.
Return to the oven and cook for another 30 minutes, covered. Cooking times may vary slightly depending on the thickness of the ribs. Once tender, serve and enjoy! 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.

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