Craving a hearty dish that’s bursting with umami and melt-in-your-mouth texture? These Oven Braised Korean Beef Short Ribs are the ultimate comfort food, slow-cooked to perfection in a rich, savory-sweet marinade. Featuring bone-in beef short ribs that are first seared to a golden crust, then braised low and slow in the oven with a bold blend of soy sauce, sesame oil, Gochujang, lime, garlic, rice wine vinegar, and brown sugar – this dish is the perfect balance of sweet, salty, and spicy.

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

You loved our traditional oven braised short ribs recipe, so we decided to give them some Korean flair with those sweet and savory flavors everyone loves about Korean cuisine!

Perfect for make-ahead meals, holiday dinners, or when you just want some tender short ribs, these fall-off-the-bone beef short ribs will become a beloved favorite in your recipe rotation. They practically cook themselves!

Ingredients for Korean Braised Short Ribs Recipe

The key ingredient in this recipe, 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 a whole lot delicious! Here is a list of everything you’ll need:

  • Short Ribs
  • For Pan Searing: Flour, Kosher Salt, Black Pepper and Olive Oil
  • For the Braising Liquid: Rice Wine Vinegar, Limes (juice and zest), Gochujang,  Soy Sauce, Brown Sugar, Sesame Oil, Beef Bouillon and Water
  • Aromatics: Green Onions, Garlic and Ginger
  • Garnishes: Green Onions, Chili Peppers, Cilantro and Sesame Seeds

For all the details and measurements for each ingredient, continue to scroll down to the end of the post.

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:

While the gochujang makes this dish quintessentially Korean, we use several other ingredients that are common to Korean cuisine like sesame oil, soy sauce, fresh ginger, garlic and 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 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!

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.

Carrian Cheney

Carrian’s Notes

I ALWAYS make a double batch and use my Food Saver to freeze half.

Short ribs need time so if they aren’t falling off the bone it’s merely that they need more time braising.

How to Make Oven-Braised Korean Short Ribs

This dish might look mega fancy, but you aren’t going to believe how easy it is to make. 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. Here are the basic steps:

  1. Prep: Preheat the oven to 350℉.
    • PRO TIP: If you are using a pot that isn’t a dutch oven, then preheat your oven to 325℉. If you pot is larger than 3 quarts or if your oven cooks really hot, then reduce the temperature.
  2. Dredge the Short Ribs: Add the flour, salt and pepper to a shallow pan and coat each rib on all sides in the flour mixture.
  3. Pan Sear the Ribs: Heat a dutch oven over medium-high heat with some olive oil and pan sear a few ribs at a time, browning them on each side. Remove them to a plate and brown another batch of ribs until they are all done. Wipe out any black flour bits remaining.
  4. Prepare the Braising Liquid: Add all the ingredients for the braising liquid to a glass measuring cup and whisk to combine. Set aside.
  5. Sauté the Aromatics: Add a little oil to the pan then add the green onions, garlic and ginger and sauté for a few minutes.
  6. Prepare for Braising: Add the braising liquids to the pan and scrape the browned bits from the bottom of the pan with a wooden spoon.
  7. Braise the Ribs: Add the ribs to pot and bring the liquids to a boil, then put the lid on the dutch oven and move it to the oven. Make sure it’s in the center of the oven and not too close to the bottom of the oven. Cook with the lid on for 2 ½ hours.
    • PRO TIP: Check the ribs periodically to make sure there is still liquid in the pot and add beef broth or water if needed. If your ribs are super thick, they may need an extra hour of braising time.
  8. Garnish: Remove the pot out of the oven. Spoon the braising liquids over the ribs and garnish with extra green onions, sesame seeds and chili peppers. Serve over Jasmine rice.

Keep scrolling down to the end of the post for the complete recipe card.

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.

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 or pressure cooker.

What to Serve with Korean Short Ribs

These Korean-Style 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 sauté up some snap peas, steam some broccoli or make an Asian cucumber salad.

We like to serve these ribs over Jasmine rice, but they could also be served over mashed potatoes or with some noodles like spaghetti.

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They also freeze very well and will keep in the freezer for up to 3 months.

To reheat braised short ribs, place them in a pot with some of the braising liquid (or beef broth), cover the pot, and warm over low heat on the stovetop or in a preheated oven (325℉) until heated through. It will take about 20-30 minutes to heat through.

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.

Back dinner up with these caramel brownies from scratch and everyone will be licking their plates clean! This mouthwatering dish features tender and flavorful Korean beef short ribs, slow-cooked in the oven for a melt-in-your-mouth experience.

More Decadent MAIN DISHES You Must Try:

How to Make Oven Braised Korean Short Ribs

Oven Braised Korean Beef Short Ribs

4.12 from 108 votes
Servings: 8
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

Description

Craving a hearty dish that’s bursting with umami and melt-in-your-mouth texture? These Oven Braised Korean Beef Short Ribs are the ultimate comfort food, slow-cooked to perfection in a rich, savory-sweet marinade.

Ingredients 

For the Braising Liquid

  • 1/4 Cup Rice Wine Vinegar 
  • 2 Limes, zested
  • 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
  • 3 Green Onions, finely chopped
  • 4 Cloves Garlic, crushed
  • 1 teaspoon Ginger, fresh, finely grated with a microplane

For Garnishing

  • 1 Chili Pepper, sliced for serving *optional
  • 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.
    ¾ Cup Flour, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper
  • Coat each rib on all sides with the flour mixture and set aside.
    8 Beef Short Ribs
  • 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.
    Olive Oil
  • Wipe out any black flour if there is any, leaving any browned bits in the pan.
  • Prepare the braising liquid in a glass measuring cup adding all the ingredients except the green onions, garlic and ginger.
    1/4 Cup Rice Wine Vinegar , 2 Limes, 1/4 Cup Lime Juice, 1 Tablespoon Gochujang, 1/4 Cup Soy Sauce, 1/4 Cup Brown Sugar, 1 Tablespoon Sesame Oil , 1 teaspoon Bouillon, 1 1/2 Cups Water
  • Add a drizzle of oil if the pan is dry, tilting to coat the pan.
  • Sauté the green onions, garlic and ginger over medium heat, stirring often.
    4 Cloves Garlic, 1 teaspoon Ginger, 3 Green Onions
  • 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.
    1 Chili Pepper, Green Onions, Sesame Seeds, Rice, 1 Tablespoon Cilantro

Notes

  • 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

Serving: 1ribCalories: 107kcalCarbohydrates: 21gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 706mgPotassium: 114mgFiber: 1gSugar: 8gVitamin A: 119IUVitamin C: 17mgCalcium: 25mgIron: 1mg
Author: Carrian Cheney
Course: 50 + Best Easy Asian Recipes

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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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