Korean Braised Beef Shortribs

Course: Main Course
Cuisine: Asian, Korean
Keyword: Braised beef, Korean, Ribs
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 589kcal
Tender, slightly spicy, slightly sweet, dripping with traditional Korean flavors
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For the ribs

  • 3 pounds beef short ribs I use boneless chuck tail flap
  • 2 onion rough chopped
  • 1 3" piece ginger sliced thin
  • 10 garlic cloves crushed
  • 2 scallions white part only
  • 1 Asian pear grated rough chopped

For the braising liquid

  • 4 cup water
  • 1 ½ cup soy sauce
  • ½ cup honey
  • ¼ cup mirin
  • ½ cup rice wine
  • ½ teaspoon black peppe
  • 2 Tablespoons sesame oil
  • 2 Tablespoons Gochujang Korean chili paste
  • 2 Tablespoons Sesame oil

For the sauce

  • Left over braising liquid
  • 2 Tablespoons corn starch
  • ½ cup water


  • Preheat the oven to 350°
  • Generously salt and pepper the ribs.
  • Heat a large oven-safe dutch oven over medium high heat. Add the sesame oil.
  • Place the ribs, fat-side down into the Dutch oven and sear until golden, then flip and sear the other side.
  • While the ribs are searing, prepare the braising liquid. Whisk all ingredients together in a bowl.
  • Add the braising liquid to the ribs. Add the remaining ingredients for the ribs, mixing gently, assuring that ribs are covered.
  • Cover and bake for 3 hours.
  • Once ribs are fork-tender, carefully remove them from the braising liquid with tongs and set aside.
  • Strain all of the solids from the braising liquid. Add the liquid back into the dutch oven, set it over medium high heat, and reduce by ¼.
  • Whisk together the water and cornstarch. Whisk it into the reduced braising liquid and simmer until thickened. Remove from heat.
  • Serve ribs over rice drenched in the sauce.


Calories: 589kcal | Carbohydrates: 45g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 3438mg | Potassium: 871mg | Fiber: 2g | Sugar: 32g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 5mg