Braised Korean Beef Short Ribs with Soy-Ginger Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and tender beef short ribs slowly braised in a savory soy-ginger sauce, finished with scallions and toasted sesame seeds for classic Korean flavors. This korean-inspired beef ready in about 190 minutes pairs beef short ribs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 170 min Serves 6 Korean cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 lbs bone-in beef short ribs with 1 tsp black pepper. Heat 2 tbsp sesame oil in a large oven-safe pot over medium-high heat. Sear the ribs in batches, about 3-4 minutes per side until deeply browned; set aside.
  2. Step 2: In the same pot, add 5 minced garlic cloves and 2 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 cup soy sauce, 1/4 cup brown sugar, and 2 cups water, scraping any browned bits from the bottom of the pot.
  4. Step 4: Return the seared ribs to the pot, ensuring they are partially submerged in the sauce. Cover with a tight-fitting lid and braise in the preheated oven for 2 1/2 to 3 hours until the meat is fork-tender.
  5. Step 5: Remove the ribs from the oven and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving for a flavorful finish.

Frequently asked questions

How long does Braised Korean Beef Short Ribs with Soy-Ginger Glaze take to make?

Total time is about 190 minutes (20 min prep + 170 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Korean Beef Short Ribs with Soy-Ginger Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Braised Korean Beef Short Ribs with Soy-Ginger Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Korean Beef Short Ribs with Soy-Ginger Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Korean Beef Short Ribs with Soy-Ginger Glaze?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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