Korean Braised Short Ribs
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Korean braised short ribs are one of those dishes that instantly feel comforting and satisfying. I’m all about making this when I’m in the mood for something rich, flavorful, and a little bit different from the usual go-to meals. The short ribs get seared to lock in that delicious flavor, then slowly braise in a savory mix of Korean chili paste, garlic, and stock—trust me, the smell while it cooks is enough to make anyone hungry. Once you’ve done the quick prep, you can just pop it in the oven and let it do its thing while you kick back. It’s a dish that feels fancy but is actually super easy to pull together, making it perfect for any night when you want something hearty without a ton of work.
Why You’ll Love Korean Braised Short Ribs
- Effortless Comfort Food: It’s a no-fuss recipe that’s perfect for those nights when you want a hearty, comforting meal with minimal prep.
- Tender, Fall-Apart Meat: The slow-braising process makes the short ribs so tender they practically melt in your mouth.
- Bold, Savory Flavors: The combination of Korean chili paste and liquid aminos gives the dish a rich, savory kick that’s packed with flavor.
- Perfect for Leftovers: The braised short ribs taste even better the next day, making it great for meal prep or a quick lunch.
- Impressive Yet Easy: You’ll wow your family or guests with a dish that looks fancy but is surprisingly simple to make!
Ingredients Needed To Make Korean Braised Short Ribs
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Boneless short ribs
- Olive oil
- Large onion
- Garlic (black garlic, if preferred)
- Kosher salt
- Black pepper
- Vegetable stock
- Water
- Korean chili paste
- Liquid aminos (or coconut aminos)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Korean Braised Short Ribs
- Preheat the oven and heat olive oil in a Dutch oven.
- Season the short ribs and sear them on each side until browned.
- Add onion, garlic, chili paste, stock, liquid aminos, and the remaining seasonings. Stir to combine.
- Make sure the liquid covers the ribs; add water if necessary.
- Bring the mixture to a boil, then cover and place in the oven.
- Cook the ribs until they are fork-tender and easy to shred.
- Remove the ribs, shred the meat, and mix with some of the braising liquid for extra flavor.
- Enjoy!
Commonly Asked Questions
Can I use bone-in short ribs instead of boneless?
Yes, you can absolutely use bone-in short ribs, though the cooking time may be slightly longer. Bone-in ribs tend to have more flavor, so it’s worth trying if you don’t mind the extra step of removing the bones after cooking.
What can I substitute for Korean chili paste?
If you don’t have Korean chili paste (gochujang), you can try using another chili paste or even a bit of sriracha. Keep in mind that this might change the flavor profile, so adjust to taste.
How do I know when the Korean Braised Short Ribs are done?
The short ribs are done when they are fork-tender, meaning the meat should easily shred with a fork. If it’s not shredding easily, let it cook a bit longer. The low and slow cooking process ensures the meat becomes super tender.
Can I make this recipe in a slow cooker?
Yes, you can make this in a slow cooker! Sear the short ribs on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the ribs are tender and easy to shred.
How should I store the leftover Korean Braised Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The flavors only get better after a day or two!
Can I freeze Korean Braised Short Ribs?
Yes, you can freeze the braised short ribs. Let them cool completely, then store them in an airtight container or freezer bag. They’ll keep for about 3 months. To reheat, thaw in the fridge overnight and reheat on the stove or in the microwave until hot.
Korean Braised Short Ribs
Equipment
- Dutch Oven
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- Tongs (for searing)
- Fork (for shredding)
Ingredients
- 2-3 lbs boneless short ribs
- 1 tbsp olive oil
- 1 large onion diced
- 2 large garlic cloves black garlic, if preferred
- 3 tsp kosher salt divided
- 1 ½ tsp black pepper divided
- 4 cups vegetable stock
- 1 cup water plus additional if needed
- 1 ½ tbsp Korean chili paste
- ½ cup liquid aminos or coconut aminos
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season the short ribs with 3/4 tsp black pepper and 1 1/2 tsp kosher salt. Sear each side of the ribs until browned (about 2-3 minutes per side).
- Once seared, reduce the heat to medium and add the diced onion, garlic, Korean chili paste, vegetable stock, liquid aminos, and the remaining 3/4 tsp black pepper and 1 1/2 tsp kosher salt. Stir to combine.
- Ensure that the liquid covers the short ribs. If it doesn’t, add up to 1 additional cup of water.
- Bring the mixture to a boil, then cover the pot and place it in the preheated oven.
- Cook for 3-5 hours, or until the short ribs are fork-tender and easily shred.
- Remove the short ribs from the Dutch oven and place them in a bowl. Shred the meat using a fork.
- Add some of the braising liquid back to the shredded beef to soak up the flavor.
- Enjoy!
Nutrition
I love making these Korean braised short ribs whenever I’m craving something hearty and comforting. The slow-cooked meat just falls apart and soaks up all the amazing flavors from the broth. It’s the perfect dish for a cozy night in, and leftovers are even better the next day. Trust me, you’ll want to make this one again and again!
Can I substitute soy sauce for the liquid aminos? Besides lowering the salt in the recipe, would it be a 1:1 exchange?
YES!