Korean Oven Braised Short Ribs [+Video]

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!

 

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

 

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 Asian Recipes: 

More Decadent MAIN DISHES You Must Try:

 

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.
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Korean Oven Braised Short Ribs

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!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: 50 + Best Easy Asian Recipes
Keyword: asian, beef, korean, main dish, ribs, short ribs
Servings: 6 -8
Calories: 535kcal
Author: Sweet Basil

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 Fresh Ginger 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 Low Sodium Soy Sauce or Tamari
  • 1/4 Cup plus 1 Tablespoon Brown Sugar 
  • 1 Tablespoon Sesame Oil 
  • 1 Teaspoon Better Than Bouillon Roast Beef
  • 1 1/2 Cups Water
  • 1 Chili Pepper sliced for serving *optional
  • Additional Green Onions for serving
  • 1 Tablespoon Chopped Cilantro for garnish
  • Sesame Seeds for Garnish
  • Rice for Serving

Instructions

  • Heat the oven to 375.
  • 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.

Video

Notes

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

Nutrition

Serving: 1rib | Calories: 535kcal | Carbohydrates: 32g | Protein: 35g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 114mg | Sodium: 1493mg | Fiber: 2g | Sugar: 5g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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8 comments on “Korean Oven Braised Short Ribs [+Video]”

  1. When do you use the green onions?

  2. Love Korean food!!! Have you ever made these in your Instant Pot?

  3. 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?

    • 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.

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