Gochujang Braised Short Ribs

These gochujang braised short ribs bring restaurant-quality Korean flavors to your home kitchen with minimal effort! The braising liquid combines sweet, savory, and subtle heat to make the most succulent, melt in your mouth short ribs! Whether you're meal prepping for the week or making a dinner to impress your guests, these fall-off-the-bone short ribs will become your new favorite dish!

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: American, Korean

Servings:

Calories: 438kcal

Ingredients

2 ½ lbs bone-in beef short ribs
2 tbsps gochujang paste
½ onion diced
4 garlic cloves minced
1 inch knob or 2 tbsps ginger finely minced
2 tbsps rice vinegar
3 tbsps low sodium soy sauce
4 cups beef broth
3 tablespoon brown sugar

Instructions

Pat the short ribs completely dry with a paper towel and season generously with salt and pepper on all sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of oil and sear the short ribs for 3-4 minutes per side until deeply browned. Work in batches to avoid overcrowding the pot. Remove the seared short ribs and set aside.
In the same pot, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and ginger and saute until aromatic and fragrant, about 1-2 minutes.
Add in the gochujang paste and cook for 2 minutes until it darkens in color. Deglaze with rice vinegar and add in beef broth, soy sauce and brown sugar. Stir to combine all the flavors.
Return seared short ribs to the pot, nestling them into the liquid. The liquid should come about more than halfway up the sides of the short ribs.
Bring the pot to a gentle simmer then cover the pot with a tight-fitting lid. Reduce the heat to low and let it braise for 1.5-2 hours, scraping the bottom occasionally to ensure it doesn't burn. The short ribs are ready when the meat is fork-tender and falling off the bone. Enjoy short ribs over rice with the remaining sauce spooned on top and garnish with scallions.

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