Korean Braised Short Ribs (Galbi Jjim)
Fall-off-the-bone tender and rich in savory-sweet flavor, these Korean-style short ribs are slow-braised with hearty vegetables and a bold, aromatic sauce. With double the servings, it’s perfect for gatherings, special occasions, or a meal prep masterpiece.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Total Time: 3.5 hrs
Ingredients
8–12 lb beef short ribs (about 20 two-inch pieces)
4 medium potatoes, peeled and cubed
6 carrots, peeled and cubed
1 cup soy sauce
1 cup beef broth
1/2 cup honey (or 2 cups cubed pear)
2 medium onions, coarsely chopped
10 cloves garlic
4 tbsp sesame seeds
2 tbsp fresh ginger, grated
2 tbsp sesame oil
2 tsp crushed red pepper (optional)
Steamed rice, for serving
2 tsp sesame seeds (for garnish)
2 tsp green onions, finely chopped (for garnish)
Instructions
Soak & Prep Ribs: Soak short ribs in cold water for 30 minutes to remove excess blood. Rinse and pat dry.
Blend Sauce: In a blender, combine soy sauce, beef broth, honey or pear, onions, garlic, sesame seeds, ginger, sesame oil, and red pepper if using. Blend until smooth.
Braise: Place ribs in a large Dutch oven or heavy pot. Pour sauce over. Add potatoes and carrots. Bring to a boil, then reduce to low. Cover and simmer for 2.5–3 hours, until meat is tender and falling off the bone. Stir occasionally.
Finish: Skim fat from the surface if needed. Let sauce thicken slightly uncovered for the last 15 minutes.
Serve: Spoon ribs and veggies over steamed rice. Garnish with sesame seeds and green onions.
Nutrition
- Calories: 620
- Fat: 38g
- Carbohydrates: 28g
- Protein: 40g