Name: Braised Korean Short Ribs Recipe
Prep time: 15 min
Cook time: PT-497899H47M31S
Total time: PT-497899H47M31S
Cuisine: Korean
Ingredients: 3 lb English cut short ribs; 2 tbsp canola oil (for searing ribs); Salt and pepper (to taste); 3/4 cup soy sauce; 3/4 cup beef broth; 1 1/2 tsp sesame oil; 1 1/2 tsp mirin; 4 cloves garlic (grated or minced very fine); 2 tsp ginger (grated); 1/3 cup brown sugar; 1 tbsp gochugaru (Korean red pepper flakes); 1 tbsp cornstarch; 1/4 cup beef broth (cold) or water; Chopped scallions; Sesame seeds

Jump to Recipe· 3.8 from 15 reviews

I absolutely love sharing this Braised Korean Short Ribs Recipe with anyone who’s ready to dive into something richly flavorful and satisfyingly tender. This dish has quickly become one of my personal favorites because of its perfect balance of sweet, savory, and slightly spicy notes, all wrapped up in melt-off-the-bone short ribs. It’s the kind of meal that makes you pause, savor, and feel genuinely happy—comfort food elevated to a joyful culinary experience.

Why You'll Love This Braised Korean Short Ribs Recipe

There’s something truly magical about the flavor profile of this recipe that keeps me coming back. The combination of soy sauce’s deep umami, the subtle warmth from ginger and garlic, and the hint of heat from gochugaru creates a symphony of flavors that’s both bold and comforting. The brown sugar cuts through to add a touch of caramelized sweetness, while sesame oil and mirin bring in that subtle toasted nuttiness and mild acidity. Every bite sends me straight to food heaven.

Aside from tasting incredible, I love how straightforward the preparation is. You don’t need a ton of fancy ingredients or complicated steps. Just a little patience during the braising process and you’re rewarded with a dish that feels like it took all day to master. It’s perfect for special family dinners, holiday gatherings, or even a cozy weekend when you want to impress without stress. What makes this Braised Korean Short Ribs Recipe stand out for me is how effortlessly it combines rustic charm with refined Asian flavors—always a crowd-pleaser!

Ingredients You'll Need

The image shows several clear glass bowls and small dishes arranged on a white marbled surface, each containing different ingredients. At the top center, a clear glass bowl holds three raw short ribs, bright red with white fat. Surrounding this main bowl are smaller bowls and dishes: light brown soft brown sugar, dark red coarse gochugaru, dark amber sesame oil, dark brown soy sauce, dark brown beef broth, white cornstarch, a piece of light beige ginger, three white garlic cloves in a small black bowl, and a small bowl of light beige mirin. Each ingredient is neatly separated and labeled. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but crucial. Each one plays a role in building the rich, layered taste and luscious texture that make this dish unforgettable. Using the right quality soy sauce and fresh aromatics gives you the foundation for that deep, savory broth, while the brown sugar and gochugaru create balance and warmth.

Tip!

You’ll find all ingredient quantities in the recipe card below.

3 lb English cut short ribs: These large, meaty ribs are perfect for braising and become incredibly tender.
¾ cup soy sauce: Provides deep umami and saltiness—make sure to use a good-quality soy sauce.
¾ cup beef broth: Adds richness and helps create the perfect braising liquid.
1 ½ teaspoon sesame oil: Gives that signature toasty, nutty flavor classic to Korean dishes.
1 ½ teaspoon mirin: Adds mild sweetness and a subtle tang, balancing the savory elements.
4 cloves garlic (grated or minced very fine): Offers pungency and aromatic depth.
2 teaspoon ginger (grated): Brings a fresh, mildly spicy zing to brighten the dish.
⅓ cup brown sugar: Adds sweetness and encourages caramelization during searing.
1 tablespoon gochugaru: Provides a gentle heat and smoky red pepper flavor.
2 tablespoon canola oil (for searing ribs): Ideal for high-heat searing without burning.
1 tablespoon cornstarch: Used to thicken the braising sauce for a glossy, rich finish.
¼ cup beef broth (cold) or water: Mixed with cornstarch to create the thickening slurry.

Directions

Step 1: Whisk together the soy sauce, beef broth, sesame oil, mirin, garlic, ginger, brown sugar, and gochugaru until well combined. Set this flavorful sauce mixture aside while you prepare the ribs.

Step 2: Heat a heavy pan over high heat—I like using my cast iron skillet because it sears evenly and develops great crusts on the meat. Drizzle the short ribs with canola oil, then season generously with salt and pepper. Rub the oil and seasoning all over the ribs to ensure every surface is coated.

Step 3: Sear the ribs in batches to avoid crowding the pan. Brown all sides until you get a deep, dark crust—this step is where the base flavor really builds. Remove the ribs to a plate and repeat with the remaining pieces.

Step 4: For oven braising, preheat your oven to 325°F. Drain off excess fat from the pan, return the ribs to the pan or transfer to a heavy Dutch oven, then pour the prepared sauce on top. Cover with a lid and bake for 2 ½ hours. The ribs should be so tender that a knife pierces them easily. If not quite there, cook another 30 minutes.

Step 5: Once braised, transfer the ribs to a plate and cover loosely with foil to keep warm. Skim the fat off the braising liquid using a spoon or a fat separator, then bring the liquid to a boil on the stove. Mix cornstarch with cold beef broth or water to create a slurry, whisk it into the liquid, and keep stirring until the sauce thickens and becomes glossy.

Step 6: Serve the ribs hot, spooning the thickened sauce over them. Garnish with chopped scallions and toasted sesame seeds. I love pairing this with plain steamed rice to soak up every bit of that delicious sauce.

Step 7: If using a slow cooker, place the seared ribs in the cooker and pour sauce over top. Cover and cook on low for 8-9 hours until fall-off-the-bone tender. Remove ribs, cover to keep warm, skim fat from the liquid, return sauce to high heat in the slow cooker, whisk in the cornstarch slurry, and thicken before serving.

Servings and Timing

This recipe generously serves 6 hungry people, making it perfect for a family dinner or small gathering. Prep time takes about 20 minutes if you have your ingredients ready, while the searing adds roughly another 15 minutes. The braising itself requires patience—around 2 ½ hours in the oven or 8-9 hours in the slow cooker. Total time clocks in just under 3 hours for oven braising, or all day with a slow cooker. No additional resting time is necessary, but keeping the ribs covered with foil helps maintain warmth until served.

How to Serve This Braised Korean Short Ribs Recipe

A white plate holds a pile of dark brown, cooked beef ribs arranged in several thick layers, with visible bone ends and a slightly crispy, textured surface. Bright green sliced scallions are scattered across the ribs, adding contrast and freshness. A thin stream of glossy, amber-brown sauce is being poured over the ribs from a copper ladle above. The background is a white marbled surface with white tiles behind. Photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve, I love to keep things simple yet elegant. These short ribs shine alongside a fluffy bowl of steamed white rice or even nutty brown rice, which soaks up that luscious sauce beautifully. For some greens, I’ll whip up a quick sesame spinach salad or steam some broccoli to add freshness and color to the plate. Kimchi works particularly well if you want that classic Korean touch.

Presentation-wise, drizzle extra sauce over the ribs and sprinkle chopped scallions and toasted sesame seeds generously on top. If you’re feeling fancy, a few thinly sliced red chili rings or julienned carrots add a fresh pop of color. I usually plate a portion of two ribs per person with a hearty helping of rice and veggies to balance out the rich meat.

As for drinks, I’m always a fan of pairing this dish with a cold Korean beer or a glass of full-bodied red wine like a Zinfandel or Malbec. If alcohol’s not your thing, a chilled green tea or sparkling water with a slice of lemon is refreshing and cleanses the palate. This dish is wonderfully versatile for occasions ranging from casual weeknight dinners to celebratory feasts—it’s best enjoyed hot or warm to truly appreciate the tender texture and depth of flavors.

Variations

One of my favorite things about this Braised Korean Short Ribs Recipe is how adaptable it can be. If you want to swap out beef broth for a gluten-free option, coconut aminos can help replicate the soy sauce element if you're also avoiding gluten. For those who prefer less heat, feel free to reduce or omit the gochugaru. For a vegan twist, I’ve experimented with braising large king oyster mushrooms in the sauce, and while it’s not quite the same, the flavors still come through wonderfully.

If you’re short on time, try pressure cooking the ribs to cut the braising time significantly without sacrificing tenderness or flavor. Alternatively, slow cooker devotees can let this simmer all day while they focus on other tasks. You might also try adding a splash of rice wine vinegar or gochujang for a tangy, spicier variation that packs a bit more punch. I love trying new spins to keep this dish fresh and exciting.

Storage and Reheating

Storing Leftovers

After enjoying the meal, any leftovers I have go into an airtight container and into the fridge. I find that glass containers with airtight lids work best to keep the sauce from absorbing any fridge odors. These leftovers will stay delicious for about 3 to 4 days. When storing, I’m sure to tuck a bit of the rich sauce over the ribs to help preserve moisture—otherwise, the meat can dry out.

Freezing

This recipe also freezes beautifully. I like to portion the ribs into meal-sized containers with some sauce before popping them into the freezer. Make sure the containers are sealed tightly or wrap them in foil and place in a freezer bag to prevent freezer burn. The ribs will keep well for up to 3 months, making it a perfect make-ahead meal for busy weeks.

Reheating

The best way to reheat braised short ribs is gently on the stove over low heat, covered, to warm through without drying out. You can add a splash of beef broth or water if the sauce thickened too much in the fridge. Avoid microwaving if possible, as it can make the meat tougher and unevenly heated. If you must microwave, heat in short bursts and check often, stirring the sauce to keep it even.

FAQs

What cut of ribs is best for this Braised Korean Short Ribs Recipe?

English cut short ribs are my top choice because they give you large, meaty portions perfect for braising. Their bone-in structure and marbling create a tender, flavorful result after slow cooking. Flanken cut ribs can also work but will require slight adjustments in cooking time.

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! The slow cooker method is a great hands-off option. After searing the ribs, place them in the slow cooker with the sauce, and cook on low for 8 to 9 hours. The meat will become incredibly tender, with flavors fully infused.

Is it possible to make this recipe gluten-free?

Yes. Simply use gluten-free tamari instead of regular soy sauce and double-check that your beef broth and other ingredients are also gluten-free. The result remains authentic and delicious without compromising taste.

How spicy is this Braised Korean Short Ribs Recipe?

The heat level is moderate, thanks to the gochugaru, which adds a nice warmth and smoky flavor without overwhelming the palate. You can adjust the amount or omit it for a milder taste that still packs plenty of flavor.

What should I serve with these short ribs?

I highly recommend serving these short ribs with steamed rice to soak up the sauce, some blanched or sautéed greens like spinach or bok choy, and maybe some pickled vegetables or kimchi for that authentic Korean touch. They balance the rich meat beautifully.

Conclusion

I truly hope you’ll give this Braised Korean Short Ribs Recipe a try soon. It’s such a rewarding dish to make, whether you’re cooking for your family or impressing friends with something special. The rich flavors, tender meat, and comforting sauce all come together to create a meal you’ll want to make again and again. Warm up your kitchen and your heart with this fantastic recipe—you won’t regret it!