Korean Oven Braised Short Ribs

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Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes


  • 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


  1. Heat the oven to 375.
  2. Place the flour, salt and pepper in a pie dish or pan.
  3. Coat each rib on all sides with the flour and set aside.
  4. 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.
  5. Wipe out any black flour if there is any, leaving any browned bits in the pan.
  6. Prepare the measurements of the ingredients in a glass measuring cup except the garlic and ginger.
  7. Add a drizzle of oil if the pan is dry, tilting to coat the pan.
  8. Sauté the garlic and ginger over medium heat, stirring often.
  9. Quickly add the liquids into the pot, scraping the browned bits up off of the bottom of the pan using a wooden spoon.
  10. Return the ribs to the pot and reheat to a boil.
  11. Place the lid on the dutch oven and carry it to the oven, arranging it on the very center rack.
  12. 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.
  13. Carefully take the pot out of the oven and spoon liquids over the ribs. Top with garnishes and serve over Jasmine Rice.

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