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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.
Table of Contents
- Ingredients for Korean Braised Short Ribs Recipe
- What is Gochujang?
- What are Short Ribs?
- What is Braising?
- How to Make Oven-Braised Korean Short Ribs
- Can Short Ribs be Cooked in the Instant Pot?
- What to Serve with Korean Short Ribs
- Storing and Reheating
- More Decadent MAIN DISHES You Must Try:
- How to Make Oven Braised Korean Short Ribs
- Oven Braised Korean Beef Short Ribs Recipe
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.
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!)
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.
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.
Two Pro Tips…
- 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:
- 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.
- 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.
- 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.
- Prepare the Braising Liquid: Add all the ingredients for the braising liquid to a glass measuring cup and whisk to combine. Set aside.
- Sauté the Aromatics: Add a little oil to the pan then add the green onions, garlic and ginger and sauté for a few minutes.
- 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.
- 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.
- 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.
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.
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:
- Best Prime Rib
- Oven Braised Short Ribs
- Smoked Prime Rib
- Carolina Pulled Pork
- Oven Braised Beef Roast
- Herb Roasted Turkey Breast
- Smoked Tri Tip Recipe
- Easy Garlic Butter Steak
- Authentic Italian Bolognese Sauce
- All our MAIN DISH recipes!
How to Make Oven Braised Korean Short Ribs
Oven Braised Korean Beef Short Ribs
Ingredients
- 8 Beef Short Ribs
- ¾ Cup Flour
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- Olive Oil
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
Recipe 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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R green onions just for the topping with the red chili’s ?
Yes! They add an awesome pop of flavor but are totally optional.
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!
Way to use everything up! Tacos with the leftovers…what a brilliant idea! Thank you for the feedback!
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.
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.
Yay! We love this feedback! Thank you so much for taking time to give us feedback! We love these Korean flavors!
So it’s 5 stars for me !
Thanks again for the feedback!
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!!
Yay!! Love to hear this Marge! What a great idea to use it on a roast! Invite me next time! 😉
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.
Those sandwiches sound divine! I’m totally trying that the next time I have leftovers!
When do you use the green onions?
They get sprinkled on top right before serving. Enjoy!
Love Korean food!!! Have you ever made these in your Instant Pot?
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/
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.
My best friend adores Korean food – I am so excited to make this for her! She will love it 🙂 As will I!
That is so kind of you to think of her! Hope you both love it as much as we do!
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.