Description
This comforting Korean classic brings fall-apart tender short ribs simmered in a savory, slightly sweet, and garlicky sauce. Perfectly braised with aromatic ginger, scallions, and a hint of chili, it’s a soul-warming dish ideal for a cozy dinner or special occasion.
Ingredients
For the Sauce:
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2 tablespoons chili garlic sauce
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1½ teaspoons sesame oil
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¼ cup low-sodium soy sauce or Tamari for gluten-free
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¼ cup brown sugar
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4 teaspoons rice vinegar
For the Short Ribs:
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6 garlic cloves, minced
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8 scallions or ½ onion, chopped
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1 inch fresh ginger, peeled and grated
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3 tablespoons olive oil, divided
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1½ to 2 pounds boneless beef short ribs
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¼ cup flour or gluten-free flour blend
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2 cups beef broth, divided
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). -
Prepare the Sauce
In a bowl, whisk together the chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar. Set aside. -
Coat the Ribs
Lightly toss the boneless beef short ribs in flour until evenly coated. -
Sear the Ribs
Heat 1½ tablespoons olive oil in a Dutch oven over medium-high heat. Sear half of the ribs for about 3–4 minutes per side until browned. Repeat with the remaining ribs using another 1½ tablespoons of olive oil. Season both batches with salt and pepper. -
Sauté the Aromatics
Lower the heat to medium. Add garlic, scallions (or onion), and grated ginger to the Dutch oven. Sauté for 2–3 minutes until fragrant. -
Build the Braise
Return the seared ribs to the pot. Pour in the prepared sauce and 1 cup of beef broth. Stir to combine, ensuring the ribs are mostly submerged. -
Oven-Braise
Cover the Dutch oven and transfer it to the oven. Bake for 1 hour. After the first hour, pour in the remaining 1 cup of beef broth, cover again, and continue baking for another hour. Then uncover and bake for an additional 30 minutes. -
Serve
When the ribs are fork-tender and the sauce has thickened slightly, remove from the oven. Serve hot with rice or mashed potatoes. Garnish with chopped scallions, sesame seeds, or a squeeze of lime if desired.
Notes
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Make Ahead: This dish can be made a day in advance; the flavors deepen beautifully overnight. Just reheat gently on the stove or in the oven.
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Cut Options: Boneless ribs are easier to serve, but bone-in short ribs offer extra flavor if you prefer.
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Serving Ideas: Serve with steamed rice, kimchi, or sautéed greens for a full Korean-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean