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Korean Braised Short Ribs (Galbi Jjim)

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 galbi jjim, korean braised short ribs, korean short ribs, short ribs recipe
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings 4
Calories 925kcal
Author Christine Rooney

Equipment

  • Knife for mincing garlic and onions
  • Peeler for peeling ginger (you can use your knife if you don’t have one)
  • 1 small bowl and 1 large bowl
  • Dutch oven or large heavy-bottomed pan
  • Your oven
  • A microplane or grater

Ingredients

For the Sauce

  • 2 Tbsp. chili garlic sauce
  • 1 ½ 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
  • 1 ½ - 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.
    Sauce recipe for korean braised short ribs in a glass bowl with a whisk
  • 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.
    Short Ribs On Cutting Board
  • 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.
    Beef short ribs covered in sauce in the Dutch Oven, ready to braise
  • Cover the Dutch oven and bake for 1 hour.
    Remove from oven and add ½ cup of beef broth. Cook for 1 more hour.
    Remove and add another ½ cup of beef broth. Return and cook for another 30 minutes.
    Cooking times may vary slightly depending on the thickness of the ribs. Once the ribs are tender, remove from the oven and serve.
    Cooked Beef Short Ribs and Sauce In Dutch Oven

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

Serving: 2cups | Calories: 925kcal | Carbohydrates: 26g | Protein: 79g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 234mg | Sodium: 1727mg | Potassium: 1613mg | Fiber: 1g | Sugar: 16g | Vitamin A: 239IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 10mg