Korean braised short ribs in this version use boneless beef in a soy, ginger, garlic, and chili-garlic sauce. The meat is lightly flour-coated, browned, and cooked covered in the oven until tender enough to pull apart with a fork.
This is a Korean-inspired boneless braise rather than a traditional bone-in galbijjim. A snug pot, divided oil, and measured additions of broth help the sauce and meat cook together without drying out.
On This Page
Why This Recipe Works
Browning creates a savory surface that adds depth to the braising liquid. The thin flour coating helps the sauce gain body during cooking, while soy sauce and brown sugar provide a savory-sweet balance. Covered oven heat softens the connective tissue over time; a brown exterior alone does not indicate that a short rib is tender.
Ingredients
Use two pounds of boneless beef short ribs, not quick-cooking flanken slices. Cut large pieces into similar portions and pat them dry before seasoning. Divide the three tablespoons olive oil into two tablespoons for two browning batches and one for the aromatics. The two cups broth are split into one and a half cups at the beginning and half a cup after the first hour. Mince garlic and ginger, slice the scallions, and pack the quarter cup of brown sugar lightly.
Marinade and Sauce
- 2 tablespoons chili-garlic sauce
- 1 1/2 teaspoons sesame oil
- 1/4 cup low-sodium soy sauce, or tamari
- 1/4 cup brown sugar, lightly packed
- 4 teaspoons unseasoned rice vinegar
- 6 cloves garlic, minced
- 8 scallions, sliced
- 1 inch fresh ginger, peeled and minced
- 3 tablespoons olive oil, divided
Main Ingredients
- 2 pounds boneless beef short ribs
- 1/4 cup all-purpose flour, or suitable gluten-free flour blend
- 2 cups beef broth, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
As Needed
- beef broth, additional, as needed during braising
- Scallions and sesame seeds, optional, for garnish
How to Make Korean Braised Short Ribs
1. Mix sauce and coat the beef. Heat the oven to 350°F. Whisk chili-garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar until the sugar disperses. Season the dried beef with the measured salt and pepper, then dust with flour and shake off loose excess. A thin coating browns more evenly; thick flour piles can scorch before the meat gains color.
2. Brown in two batches. Use a snug, oven-safe heavy pot with a lid, approximately four quarts. Warm one tablespoon of olive oil over medium-high heat and brown half the ribs for about three to four minutes per broad side. Transfer them to a plate and repeat with another tablespoon of oil. Leave space between pieces so their surface moisture can evaporate rather than steam the coating.
3. Build the braising liquid. Reduce to medium, add the last tablespoon of olive oil, and soften scallions for about two minutes. Add garlic and ginger for thirty seconds, then pour in the mixed sauce and one and a half cups broth. Scrape browned bits from the base and return all ribs and collected juices. In the snug pot, aim for liquid about halfway to two-thirds up the meat; complete submersion is unnecessary.
4. Braise to tenderness. Cover tightly and cook in the oven for an hour, then turn the pieces and add the reserved half cup broth. Cover again and continue for another hour, checking with a fork; add up to thirty more minutes if resistant. The meat should yield easily, not merely reach a cooked color. If the liquid drops below halfway, add more broth as needed. Skim excess surface fat and simmer the sauce briefly uncovered on the stove if it needs a thicker, spoon-coating finish.
How to Serve
Divide the ribs and sauce into four portions and serve over rice with crisp vegetables. Optional sliced scallions and sesame seeds add a fresh finish. Spoon the sauce over the beef rather than flooding the rice, and skim obvious surface fat before serving if it has pooled during the long braise.
Storage and Reheating
Refrigerate the ribs with their sauce in shallow covered containers within two hours, keeping them at 40°F or below. Use within three to four days, or freeze for up to three months. Thaw in the refrigerator. Reheat covered over low heat with a small addition of broth if needed, checking that the meat and sauce reach 165°F before serving leftovers. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Use a snug pot so the measured broth reaches partway up the meat.
- Reserve fresh oil for each browning batch and the aromatics.
- Judge braising by fork tenderness, extending time if the meat resists.
- Tamari and a suitable flour blend can make a gluten-free variation if the broth and chili-garlic sauce are also gluten-free.
Frequently Asked Questions
Can I use bone-in short ribs?
They need more space and may take longer. The listed yield and liquid schedule are for two pounds of boneless meat.
Can I make it less spicy?
Use a milder chili-garlic sauce or reduce that ingredient. The soy, ginger, and garlic will still provide flavor.
Can I use onion instead of scallions?
Half a medium onion, finely chopped, works as a variation. Cook it about five minutes before adding garlic and ginger.
Why are the ribs still firm?
They likely need more braising time. Keep the pot covered, check the liquid level, and continue until the connective tissue softens.
Can I prepare it a day ahead?
Yes, chill the meat in its sauce after cooking. The cold surface fat is easier to remove before reheating.
More Recipe Ideas
- Korean Short Ribs
- Fall off the Bone Slow Cooker Short Ribs
- Crockpot Beef Short Ribs with Rich Gravy
- Air Fryer Roasted Garlic Broccoli
Korean Braised Short Ribs
Ingredients
Marinade and Sauce
- 2 tablespoons chili-garlic sauce
- 1 1/2 teaspoons sesame oil
- 1/4 cup low-sodium soy sauce or tamari
- 1/4 cup brown sugar lightly packed
- 4 teaspoons unseasoned rice vinegar
- 6 cloves garlic minced
- 8 scallions sliced
- 1 inch fresh ginger peeled and minced
- 3 tablespoons olive oil divided
Main Ingredients
- 2 pounds boneless beef short ribs
- 1/4 cup all-purpose flour or suitable gluten-free flour blend
- 2 cups beef broth divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
As Needed
- beef broth additional, as needed during braising
- Scallions and sesame seeds optional, for garnish
Instructions
Brown and Build Sauce
- Heat oven to 350°F. Whisk chili-garlic sauce, sesame oil, soy sauce, brown sugar, and rice vinegar; season beef with salt and pepper, dust with flour, and shake off excess.
- Heat 1 tablespoon olive oil in a snug oven-safe pot over medium-high heat and brown half the ribs 3–4 minutes per broad side. Transfer to a plate and repeat with 1 more tablespoon oil and the remaining ribs.
- Reduce to medium and add the remaining 1 tablespoon olive oil. Cook scallions 2 minutes until softened, then garlic and ginger for 30 seconds.
- Add the mixed sauce and 1 1/2 cups broth, scraping up browned bits. Return ribs and juices; add extra broth as needed to reach halfway to two-thirds up the meat.
Braise
- Cover and bake at 350°F for 1 hour. Turn the ribs, add the reserved 1/2 cup broth, cover, and cook another 1–1 1/2 hours until fork-tender, adding broth as needed if the liquid falls below halfway.
- Skim excess surface fat and, if needed, simmer the sauce uncovered over medium-low heat for 3–5 minutes until it lightly coats a spoon. Divide into 4 portions with optional scallions and sesame seeds.
Notes
- Refrigerate meat with its sauce within 2 hours and use within 3–4 days.
- Freeze for up to 3 months and thaw in the refrigerator.
- Reheat leftovers covered to 165°F, adding broth as needed.
