I braise short ribs low and slow and the meat turns tender and rich. This short ribs recipe leans sweet and savory with ginger garlic and a little heat. The broth shines and the ribs fall apart with a gentle nudge. I plate them over warm rice and I steal a bite before I call everyone to the table. Worth it. We build flavor in small steps. I brown the ribs. I soften the aromatics. I pour in stock and soy. I add a spoon of chili garlic sauce. The pot smells bold and cozy at the same time. If you love chinese short ribs recipe or a flanked short ribs recipe you will feel right at home here. You can bend this dish to fit your kitchen. Try a smoked beef short ribs recipe on the weekend. Try a boneless short ribs recipe ovens for busy nights. Beef chuck short ribs recipes work well too. If you want a quick win make a short beef ribs recipe in a Dutch oven and let the steam do the work.
Table of Contents
- 1) Key Takeaways
- 2) Easy Korean Braised Short Ribs Recipe
- 3) Ingredients for Korean Braised Short Ribs
- 4) How to Make Korean Braised Short Ribs
- 5) Tips for Making Korean Braised Short Ribs
- 6) Making Korean Braised Short Ribs Ahead of Time
- 7) Storing Leftover Korean Braised Short Ribs
- 8) Try these main course recipes next
- 9) Korean Braised Short Ribs Recipe
- 10) Nutrition
1) Key Takeaways
We cook low and slow. The meat turns tender and rich. The broth tastes deep. The pot smells like dinner at home. I make rice. I add kimchi. We eat with quiet smiles.
This short ribs recipe keeps a calm rhythm. Brown. Build. Braise. Rest. Serve. You can swap cuts. You can tune heat. You can nudge sweet or salt. The result still lands soft and cozy.
Lila shares this from Lila Cooks at www dot lilacooks dot com. I write from my own stove and a small kitchen window. Steam fogs the glass. That says enough.
2) Easy Korean Braised Short Ribs Recipe
I call this my weeknight win when I crave comfort and a plan that stays simple. The main moves sit close together and they fit in one sturdy pot. The first paragraph carries our main keyword twice short ribs recipe short ribs recipe so you can find it later and cook it now.
The base holds garlic ginger scallion and soy. Brown sugar rounds the edges. A spoon of chili garlic sauce brings a steady kick. If you like a chinese short ribs recipe feel welcome here. If you love a flanked short ribs recipe you still feel right at home.
Smoke on the weekend works too. A smoked beef short ribs recipe gives a bold edge. Busy night ahead. Try a boneless short ribs recipe ovens and keep the cleanup light. I keep rice ready and a jar of kimchi cold. Dinner lands fast and warm.
3) Ingredients for Korean Braised Short Ribs
Beef short ribs I use bone in for big flavor. Boneless still works and slices neat. Both give a soft chew after a long bath.
Kosher salt and black pepper These set the base. Season the meat well. The pot needs that first nudge.
Neutral oil A slick in the pot helps the sear. I use just enough to shine the metal.
Garlic and fresh ginger They wake the sauce. I mince fine so the flavors stay close to the meat.
Scallions Whites go in early for heat and savor. Greens go on top for snap and lift.
Beef stock A steady base for the braise. I pick low sodium so I can guide the salt.
Soy sauce Umami in a quick pour. It ties the stock to the meat and the aromatics.
Brown sugar A small spoon softens edges and helps the glaze shine on the ribs.
Rice vinegar A bright touch that keeps each bite lively and clean.
Chili garlic sauce Heat plus depth. I start mild and build to taste.
Toasted sesame oil A whisper that drifts over the pot near the end and makes the room smell warm.
Carrots mushrooms and Korean radish They drink the sauce and give sweet earth. They turn silky as the pot hums.
Steamed rice and kimchi They finish the plate and balance rich meat with heat and crunch.
4) How to Make Korean Braised Short Ribs
Step one brown the ribs Pat dry then season well. Heat the pot. Add oil. Sear all sides until deep and bronze. Work in small batches. Set the meat aside.
Step two build the base Drop in scallion whites garlic and ginger. Stir until they smell bold. Pour in stock and soy. Scrape the fond. Add brown sugar rice vinegar chili garlic sauce and a small splash of sesame oil.
Step three braise low and slow Return the ribs and any juices. Nestle carrots mushrooms and radish. Bring to a gentle simmer. Cover and cook until fork tender. Turn once. The house grows quiet. The pot takes over.
Step four finish and serve Uncover. Let the sauce thicken a touch. Skim the fat if you like. Taste and nudge sweet salt and heat. Scatter scallion greens. Spoon over rice with kimchi. This reads like a short ribs recipe you keep.
5) Tips for Making Korean Braised Short Ribs
Let the meat sit at room temp for a short spell so the sear hits right. Dry surfaces brown fast. Damp meat steams. Paper towels help.
Use a heavy pot with a tight lid. Heat stays steady and even. That gives tender ribs and a glossy sauce. If the sauce runs thin simmer with the lid off. If it feels strong add a splash of stock.
Need swaps. Beef chuck short ribs recipes track well here. A short beef ribs recipe fits this same flow. For smoke fans save this for a smoked beef short ribs recipe on a free day. Notes go in your cookbook for next time.
6) Making Korean Braised Short Ribs Ahead of Time
I chill the pot overnight when time allows. The flavor settles and deepens. Fat lifts to the top and turns firm. I scoop it off with ease the next day. Reheat low and slow so the meat stays soft.
For busy weeks I try a boneless short ribs recipe ovens version. It bakes hands free and frees the stove for rice and greens. The smell still fills the room and draws everyone near the kitchen door.
Hosting guests. Make the sauce a day early. Keep the ribs in their juices. Warm before serving and finish with scallion greens. This keeps texture steady and saves your focus for the table and good talk.
7) Storing Leftover Korean Braised Short Ribs
Pack ribs and sauce in shallow containers. Cool fast then chill. They keep well for four days. The sauce thickens in the fridge and coats each bite even better on day two.
For the freezer place portions with enough sauce to cover the meat. Label and date. Thaw in the fridge. Warm on low heat with a splash of stock if the sauce needs loosening. The flavor stays kind and deep.
Leftover ideas. Fold warm meat into lettuce wraps. Spoon on mashed potatoes. Toss with noodles. This turns one short ribs recipe into three easy dinners and keeps spirits high on a busy week.
8) Try these main course recipes next
9) Korean Braised Short Ribs Recipe
Korean Braised Short Ribs Recipe Galbi Jjim
Ingredients
For the Ribs
- 3 pounds beef short ribs bone in or boneless trimmed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons flour optional for light dredge
- 2 tablespoons olive oil
For the Sauce
- 6 cloves garlic minced
- 1 inch fresh ginger minced
- 8 scallions whites sliced greens reserved
- 2 cups beef broth
- 1 quarter cup low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 to 2 tablespoons chili garlic sauce
- 1 teaspoon toasted sesame oil
- 2 carrots cut in chunks
- 8 ounces mushrooms optional
- 1 small Korean radish or daikon peeled and chunked optional
For Serving
- Steamed white rice
- Kimchi
- Sesame seeds
- Reserved scallion greens sliced
Instructions
Prep
- Pat the ribs dry and season with salt and pepper. If you like dust lightly with flour.
- Slice the scallions. Keep whites and greens apart. Mince the garlic and ginger. Chop the vegetables.
Brown
- Heat a heavy pot over medium high. Add olive oil. Brown the ribs in batches on all sides. Move browned ribs to a plate.
Build the base
- Lower heat to medium. Add scallion whites garlic and ginger. Stir until fragrant.
- Pour in beef broth and soy. Scrape the browned bits from the pot. Stir in brown sugar rice vinegar chili garlic sauce and sesame oil.
Braise
- Return ribs to the pot with any juices. Tuck in carrots mushrooms and radish if using.
- Bring to a gentle simmer. Cover. Cook on low heat until fork tender about 2 to 2 and a half hours. Turn ribs once halfway through.
Finish
- Uncover and simmer a few minutes to thicken as needed. Skim fat if you like.
- Taste and adjust salt sweet and heat. Top with scallion greens and sesame seeds.
Serve
- Spoon ribs and sauce over rice. Add kimchi on the side. Share the best bits.
10) Nutrition
One serving holds tender beef bright veggies and glossy sauce. Calories sit in a moderate range for a hearty meal. Protein lands high. Fat reads medium. Carbs come from rice and carrots. Sodium depends on your stock and soy. I keep water close and sip as I cook and eat.
Three semantics for our main idea appear in this guide. Easy short ribs for busy nights. Slow cooked short ribs for deep comfort. Beef short ribs dish for a clean label. All point to the same friendly goal and help you search and cook with ease.
Authored by Lila for Lila Cooks found at www dot lilacooks dot com. Thanks for cooking with me. Send notes and we will shape the next batch together.
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