We cannot wait to share this Korean Oven Braised Short Ribs recipe with you! It’s a saucy, tender, flavorful twist on our Oven Braised Short Ribs!
Remember how I said it was my favorite recipe of all time? Well it still is, but this Korean inspired version is just as delicious. The short ribs melt in your mouth and the flavors make you want to party like it’s 1999. Wait, that was already 20 years ago. 20! Mind blown!
Ok, back to these short ribs! Where do we even start?! This recipe for Korean Oven Braised Short Ribs is even more wildly delicious than it looks! They look like you’ve slaved away in the kitchen for hours and days, but they are so easy! They practically cook themselves!
The key ingredient in this, besides the short ribs themselves, is gochujang. It is a backbone of Korean cooking and has the most incredible flavor! It makes the ribs a little sweet and a little spicy and whole lot delicious!
What is Gochujang?
Gochujang is a red chili paste that also contains glutinous rice, fermented soybeans, salt, and occasionally sweeteners. It’s thick and sticky and can be quite spicy and very concentrated and pungent in flavor.
- Is Gochujang spicy? I am a big wimp when it comes to spiciness, so I usually get a pretty mild variety. The heat can vary depending on what brand you buy, so check the label for the heat indicator. We like this one.
- Where do you buy gochujang? You can find gochujang at any grocery store. It will be in the Asian food section near the soy sauce and teriyaki sauce. You can also get it on Amazon.
- Substitute for gochujang – While nothing will get you quite the same flavor as gochujang, there are few things that can be used as a substitute:
- Red pepper paste like Sambal Oelek
- Sriracha chili sauce or Thai chili paste
- Tomato paste (only if you are totally desperate!)
All the Flavors
While the gochujang makes this dish quintessentially Korean, we use several other ingredients that are common to Korean cuisine:
- sesame oil
- soy sauce
- fresh ginger
- garlic
- salt
We also love the addition of lime zest and juice in this! It gives it a fresh pop of flavor that is subtle but fabulous! Then of course you have all the garnishes that make it Asian inspired like sesame seeds, red chili pepper, and green onions.
What is Braising?
Braising…it sounds so complicated and professional, but really, there’s nothing to it! It is a combination-cooking method that uses both wet and dry heat. Generally, the food is first sautéed or seared at a high temperature, and then finished in a covered pot at a lower temperature while sitting in liquid.
For these short ribs, we dredge them flour, salt and pepper, and then brown them all sides in a dutch oven. After sauteing some garlic and ginger, the liquids are added to the dutch oven and it all goes into oven to braise.
What are Short Ribs?
Short ribs are a cut of beef similar to the spare rib in pork. Short ribs are meatier and thicker than spare ribs. The name “short rib” comes from the fact that the cut of meat contains only a portion of each long beef rib. You can purchase short ribs bone-in or boneless, but we prefer bone-in for this dish. Leaving that bone in adds so much flavor, and when the meat falls off the bones, you know you are in for a real treat! Now I’m drooling!
Can Short Ribs be Cooked in the Instant Pot?
The short answer is yes. The long answer is you might not want to. Head to our post on our Oven Braised Short Ribs for all the details for using the Instant Pot.
Side Dishes
These Korean Oven Braised Short Ribs are so hearty that you almost don’t need anything else, but a side dish or two is always nice. We like to keep it simple and just saute up some snap peas or steam some broccoli.
Dressed to Impress
If you have company over, you will blow their mind with these short ribs! The gravy created by the braising process is so decadent! I could drink the stuff really, but that would be a little weird. We love the short ribs and gravy over jasmine rice.
Back dinner up with these caramel brownies from scratch and everyone will be licking their plates clean! Then you can party like it’s 2019, because 2019 is even more awesome than 1999!
More Ribs Recipes You Should Try:
- Traeger Smoked Ribs
- Smoky BBQ Instant Pot Ribs
- Instant Pot Country Style Ribs
- Dutch Oven Short Ribs
- Sticky Instant Pot Bone-In Beef Short Ribs
- Asian Sticky Slow Cooker Ribs
- Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
- Easy BBQ Ribs
- Blackberry Hoisin BBQ Ribs
More Decadent MAIN DISHES You Must Try:
- Best Prime Rib
- Oven Braised Short Ribs
- Instant Pot Turkey Breast
- Smoked Prime Rib
- Carolina Pulled Pork
- Oven Braised Beef Roast
- Creamy Herb Chicken with Sun-Dried Tomatoes
- Herb Roasted Turkey Breast
- Smoked Tri Tip Recipe
- Easy Garlic Butter Steak
- Authentic Italian Bolognese Sauce
- Beef Ribs with Charred Pepper Cream Gnocchi
- All our MAIN DISH recipes!
Korean Oven Braised Short Ribs
Description
Ingredients
- 8 Beef Short Ribs
- 3/4 Cup Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 3 Green Onions, finely chopped
- 4 cloves Garlic , crushed
- 1 Teaspoon Ginger, fresh, finely grated with a microplane
- 1/4 Cup Rice Wine Vinegar
- Zest of 2 Limes
- 1/4 Cup Lime Juice
- 1 Tablespoon Gochujang, found on the Asian foods aisle of any grocery store by the soy sauce, teriyaki sauce etc
- 1/4 Cup Soy Sauce, Low Sodium or Tamari
- 1/4 Cup Brown Sugar , plus 1 Tablespoon
- 1 Tablespoon Sesame Oil
- 1 Teaspoon Bouillon , Better Than Bouillon, Roast Beef
- 1 1/2 Cups Water
- 1 Chili Pepper, sliced for serving *optional
- Additional Green Onions for serving
- 1 Tablespoon Cilantro, chopped for garnish
- Sesame Seeds for Garnish
- Rice for Serving
Instructions
- Heat the oven to 350 (see note).
- Place the flour, salt and pepper in a pie dish or pan.
- Coat each rib on all sides with the flour and set aside.
- Heat a dutch oven (this is our absolute favorite) or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
- Wipe out any black flour if there is any, leaving any browned bits in the pan.
- Prepare the measurements of the ingredients in a glass measuring cup except the garlic and ginger.
- Add a drizzle of oil if the pan is dry, tilting to coat the pan.
- Sauté the garlic and ginger over medium heat, stirring often.
- Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
- Return the ribs to the pot and reheat to a boil.
- Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
- Cook the ribs with the lid on for 2 1/2 hours, checking the meat to be sure it is tender and there is enough liquid at this point. If the meat is not tender, return to the oven for another 20-40 minutes. We've never had to do this, but if you do, just keep an eye on it.
- Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.
Notes
- Reduce the oven temperature to 325 if:
-
- you are using a pot other than a dutch oven or
- your pot is larger than 3 quarts or
- your oven cooks hot
- Depending on the thickness of the ribs, they could need up to an hour of additional baking time, adding more water if the pot gets too dry. We have yet to have this happen, but just a heads up.
- Nutritional facts do not include rice
- Braised ribs will keep for 3-4 days in the refrigerator.
Nutrition
Recommended Products
Asian Inspired RECIPES
Looking for more Asian inspired recipes?
- Healthy Thai Peanut Steak Salad
- Asian Ginger Marinade for Grilled Chicken
- Asian Sticky Salmon
- Easy Orange Chicken
- Thai Peanut Sauce Noodles and Chicken
- Sweet and Sour Meatballs
- Sticky Asian Grilled Chicken Breasts
- Asian Sticky Slow Cooker Ribs
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Michelle
Love this recipe, comes out amazing every time. I was wondering though we are doing a Keto diet at the moment, can we sub the flour for almond or coconut flour and the brown sugar for the swerve brown sugar? Should I make adjustments to the amounts?
Sweet Basil
Great questions Michelle! And I don’t have answers…haha! I haven’t experimented with making this one keto friendly. I don’t see why making those substitutions wouldn’t work. I say give it a shot! Let us know how it goes!
ROBBIE
My husband and I are in our 70’s and don’t normally entertain much. I have the 6 qt and 8 qt Instant Pot and wondering whether I should invest in a Dutch Oven now at my age for just the 2 of us??
What other method would work best for this recipe? I would sure love to make this and have it come out well.
Sweet Basil
Hello! You can use any pan with a lid that can go into the oven. You could also follow all the directions in the recipe on the stove top and then transfer everything to a casserole/baking dish with a lid. I hope this helps!
Jill
Do you consider a rib to be cut up as in one bone? A typical short rib is considered 3 bones, so I’m having a difficult time knowing how much of the e liquid to prepare.
Sweet Basil
Interesting, I’ve only seen short ribs sold in packs of individual ribs, usually 3-4 in a pack that’s what I buy.
Chris
I made this and it was delicious. One question. Does it make much of a difference if you skip the step of coating the ribs with cornstarch before searing?
Thank you for the recipe!!!
Chris
I made this and it was delicious. One question. Does it make much of a difference if you skip the step of coating the ribs with cornstarch before searing?
Thank you for the recipe!
Sweet Basil
Hi Chris! It just helps give them a good crusty sear.
Inna
Would this recipe work in slow cooker? Say 8 hours on low?
Sweet Basil
Hi Inna! Yes, they can definitely be cooked in the slow cooker! You can go ahead and do all the steps. Then you will cook it on low for 4-5 hours and no longer than 8. If it isn’t as thick as you would like add a little flour roux in at the end give it a good stir. That should thicken it up.
Romeo
Always a hit when I make these! The comment “braised ribs will keep for 3-4 days in the refrigerator.” They will not. You will eat them all within a day, lol! Also great with noodles and kimchi!
Sweet Basil
Hahaha…right?! We’ve never had leftovers! Thank you so much for the feedback!
Delilah
I’ve made this 3 times now and it’s my favorite short ribs recipe. The complex flavors are pleasing and bright.
Sweet Basil
Thank you so much Delilah!
Kay
The people who rated this low are probably just crap cooks. This is incredible and everyone I give some to when I’ve made it absolutely drool over it. This is one of my all time favorite recipes. Putting this into some bao with crisp apple slices is absolutely divine!
Sweet Basil
Thank you so much Kay! We LOVE this one too!
Selina
Tried making these, temperature was too high (375) so the entire dish burnt in the oven and tasted rancid. My friend recommended 4-6 hours at a much lower heat. Waste of good ingredients unfortunately.
Sweet Basil
Hi Selena! I’m so sorry for your frustration! Did you use a large dutch oven? It is possible the pot was too large so the liquid was too shallow. Did you use a dutch oven? I’ve made a note in the recipe card for possible reasons to lower the baking temperature. We’ve made this recipe several times and have never had a problem with burning. Again, I apologize for the disappointment!
Chalton
R green onions just for the topping with the red chili’s ?
Sweet Basil
Yes! They add an awesome pop of flavor but are totally optional.
Marice Dittmar
The ribs were amazing! We made tacos with the leftovers and then used the leftover sauce on grilled chicken wings. Everyone in the house loved this dish and we will definitely be making it many more times! Thanks so much!
Sweet Basil
Way to use everything up! Tacos with the leftovers…what a brilliant idea! Thank you for the feedback!
k
The title says there is a video but there is no video?? I dont know if Im supposed to marinate my meat beforehand or when it goes in the oven etc.
Sweet Basil
The video appears right after the 3rd paragraph. There is no marinading of the meat in this recipe. After you brown the ribs, you braise them in the liquid in the oven to get all the flavor into the meat.
Dd
The local grocery store has all beef buy one get one free recently. So I stocked up on short ribs. Instead of cooking my normal red wine short ribs I decided to research a Korean style rib. I ran across this recipe and it is amazing. My daughter told me it was the best meal ever. We enjoyed it so much. So flavorful and tender. The only downfall is that we didn’t have leftovers.
Sweet Basil
Yay! We love this feedback! Thank you so much for taking time to give us feedback! We love these Korean flavors!
Marge
So it’s 5 stars for me !
Sweet Basil
Thanks again for the feedback!
Marge
I wanted an Asian Beef recipe for my chuck roast and couldn’t find one that appealed to me. Saw this and just made it with the roast. It is delicious. Stopped at my favorite Asian takeout for their yummy brown rice and I’m making sautéed green beans. This is a keeper! Thanks so much!!
Sweet Basil
Yay!! Love to hear this Marge! What a great idea to use it on a roast! Invite me next time! 😉
Jay Ange
Awesome outcome! Why wait 8 hours did the slow cooker? Wife and I enjoyed these with rice and broccoli tonight. I’m saving the brazing liquid for something else (like chicken wings).
Sweet Basil
Great idea!! I’m so glad you liked them!!
Penny
These short ribs were delicious! And with the leftovers the next day, I made sandwiches with toasted Kaiser rolls & Fontina cheese melted under the boiler.
Sweet Basil
Those sandwiches sound divine! I’m totally trying that the next time I have leftovers!
Lori Troncone
When do you use the green onions?
Sweet Basil
They get sprinkled on top right before serving. Enjoy!
Lyn Little
Love Korean food!!! Have you ever made these in your Instant Pot?
Sweet Basil
Great question! Yes, it is possible, but you won’t get the same exact result. Head to our regular oven braised short ribs post and we explain how to do cook them in the instant pot there! https://ohsweetbasil.com/oven-braised-short-ribs-recipe/
Rhonda
I am confused by the recipe. It shows the ingredients then what appears to be a recipe for GOCHUJANG? Are the ingredients under GOCHUJANG the “liquids” referred to in the instructions?
Sweet Basil
Hi Rhonda! I apologize for the confusion! That Gochujang subheading should not have been there, and yes, all the ingredients from the rice wine vinegar down to the water are the liquids referred to in step 9.
Alexandra @ It’s Not Complicated Recipes
My best friend adores Korean food – I am so excited to make this for her! She will love it 🙂 As will I!
Sweet Basil
That is so kind of you to think of her! Hope you both love it as much as we do!
Joanna
Hey Carrion & Came:
Just wondering can I braise these ribs and instead of the oven throw them in the crock pot? Sorry if you did mention this and I didn’t see it. Looking forward to trying this tonight.
Sweet Basil
Hi Joanna! Yes, they can definitely be cooked in the crock pot! You can go ahead and do all the steps. Then you will cook it on low for 4-5 hours and no longer than 8. If it isn’t as thick as you would like add a little flour roux in at the end give it a good stir. That should thicken it up.