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Korean Braised Short Ribs Recipe is a must-try!

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • 2 tablespoons chili garlic sauce
  • 1½ teaspoons sesame oil
  • ¼ cup low-sodium soy sauce or Tamari for gluten-free
  • ¼ cup brown sugar
  • 4 teaspoons rice vinegar
For the Short Ribs:
  • 6 garlic cloves minced
  • 8 scallions or ½ onion chopped
  • 1 inch fresh ginger peeled and grated
  • 3 tablespoons olive oil divided
  • 1½ to 2 pounds boneless beef short ribs
  • ¼ cup flour or gluten-free flour blend
  • 2 cups beef broth divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat OvenPreheat your oven to 350°F (175°C).
  2. Prepare the SauceIn a bowl, whisk together the chili garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar. Set aside.
  3. Coat the RibsLightly toss the boneless beef short ribs in flour until evenly coated.
  4. Sear the RibsHeat 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.
  5. Sauté the AromaticsLower the heat to medium. Add garlic, scallions (or onion), and grated ginger to the Dutch oven. Sauté for 2–3 minutes until fragrant.
  6. Build the BraiseReturn 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.
  7. Oven-BraiseCover 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.
  8. ServeWhen 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

  • 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.
  • Cut Options: Boneless ribs are easier to serve, but bone-in short ribs offer extra flavor if you prefer.
  • Serving Ideas: Serve with steamed rice, kimchi, or sautéed greens for a full Korean-inspired meal.