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boneless short ribs recipe
- Total Time: 220 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This boneless short ribs recipe takes a classic braise and infuses it with bold, savory, and slightly spicy notes from a unique Smoky Gochujang Glaze. It’s a melt-in-your-mouth dish with maximum flavor payoff for minimal hands-on effort once it’s in the oven.
Ingredients
- 3.3 lbs boneless beef short ribs, cut into 2–3 inch pieces
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 0.8 inch fresh ginger, grated
- 2 tbsp vegetable oil
- 2.5 cups beef stock (halal-certified)
- 1 cup water
- 0.25 cup soy sauce (alcohol-free)
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar, packed
- 2 tsp smoked paprika
- 1 tsp black pepper
- 0.5 tsp fine sea salt
- 0.25 cup gochujang (Korean chili paste)
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
- 3–4 scallions, thinly sliced
- Fresh cilantro leaves
Instructions
- Prepare Ribs and Sear: Pat the boneless beef short ribs thoroughly dry with paper towels. Season generously with 0.5 tsp fine sea salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side; avoid overcrowding the pot.
- Build Aromatics: Remove seared ribs and set aside. Reduce heat to medium if needed and add the chopped onion to the pot, cooking for 5-7 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant; be careful not to burn the garlic.
- Deglaze and Add Braising Liquid: Pour in the beef stock, water, soy sauce, rice vinegar, light brown sugar, and smoked paprika. Stir to combine thoroughly and scrape up all browned bits from the bottom of the pot. Bring the liquid to a simmer.
- Slow Braise: Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
- Reduce Sauce: Carefully remove the tender short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked solids. Place the saucepan over medium-high heat and reduce the liquid by about one-third, until slightly thickened (10-15 minutes). Skim off any excess fat from the surface.
- Make the Glaze: Whisk in the gochujang and toasted sesame oil into the reduced braising liquid. Continue to simmer, stirring frequently, until the sauce has thickened into a glossy, rich glaze (about 5-7 minutes). Return the short ribs to the pot with the finished glaze and gently toss to coat them thoroughly.
- Serve: Arrange the short ribs on a plate and drizzle generously with any remaining glaze. Garnish with a sprinkle of toasted sesame seeds, thinly sliced scallions, and fresh cilantro leaves for a bright contrast.
Notes
Ensure short ribs are patted dry before searing for better browning. Use low-sodium soy sauce if salt sensitive. Do not add sesame oil until the very end to preserve its delicate flavor. Braising time depends on the specific thickness and marbling of the meat.
- Prep Time: 20 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 short rib portion (180 g)
- Calories: 560 calories
- Sugar: 10 g
- Sodium: 610 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 125 mg