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Korean Oven Braised Short Ribs [+Video]

76 Reviews

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!

Aphoto of braised short ribs garnished with sesame seeds, cilantro, and red peppers on top of white rice on a gray plate.

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!

A photo of several braised short ribs still in the dutch oven garnished with sesame seeds, red chile peppers, cilantro, green onions, and lime slices.

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!)

A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate.

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.

A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate.

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!

A photo of several braised short ribs still in the dutch oven garnished with sesame seeds, red chile peppers, cilantro, green onions, and lime slices.

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:

More Decadent MAIN DISHES You Must Try:

Raised in the Kitchen - Carrian Cheney
53 days

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A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate.

Korean Oven Braised Short Ribs

4.2 from 76 votes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8
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!


  • 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


  • 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.


  • Reduce the oven temperature to 325 if:
    1. you are using a pot other than a dutch oven or
    2. your pot is larger than 3 quarts or
    3. 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 Facts
Korean Oven Braised Short Ribs
Amount Per Serving (1 g)
Calories 102 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 705mg31%
Potassium 90mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 8g9%
Protein 3g6%
Vitamin A 98IU2%
Vitamin C 12mg15%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of braised short ribs garnished with sesame seeds, cilantro, and red peppers on top of white rice on a gray plate.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • 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!

    • Reply
    • Hahaha…right?! We’ve never had leftovers! Thank you so much for the feedback!

      • Reply
  • I’ve made this 3 times now and it’s my favorite short ribs recipe. The complex flavors are pleasing and bright.

    • Reply
    • Thank you so much Delilah!

      • Reply
  • 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!

    • Reply
    • Thank you so much Kay! We LOVE this one too!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • R green onions just for the topping with the red chili’s ?

    • Reply
    • Yes! They add an awesome pop of flavor but are totally optional.

      • Reply
  • 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!

    • Reply
    • Way to use everything up! Tacos with the leftovers…what a brilliant idea! Thank you for the feedback!

      • Reply
    • 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.

      • Reply
      • 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.

  • 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.

    • Reply
    • Yay! We love this feedback! Thank you so much for taking time to give us feedback! We love these Korean flavors!

      • Reply
  • So it’s 5 stars for me !

    • Reply
    • Thanks again for the feedback!

      • Reply
  • 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!!

    • Reply
    • Yay!! Love to hear this Marge! What a great idea to use it on a roast! Invite me next time! 😉

      • Reply
      • 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).

      • Great idea!! I’m so glad you liked them!!

  • 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.

    • Reply
    • Those sandwiches sound divine! I’m totally trying that the next time I have leftovers!

      • Reply
  • When do you use the green onions?

    • Reply
    • They get sprinkled on top right before serving. Enjoy!

      • Reply
  • Love Korean food!!! Have you ever made these in your Instant Pot?

    • Reply
  • 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?

    • Reply
    • 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.

      • Reply
  • My best friend adores Korean food – I am so excited to make this for her! She will love it 🙂 As will I!

    • Reply
    • That is so kind of you to think of her! Hope you both love it as much as we do!

      • Reply
      • 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.

      • 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.

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