Braised Korean-Style Beef Short Ribs with Soy and Ginger Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slowly braised in a savory soy and ginger glaze, infused with aromatic garlic and scallions, ideal for a comforting Korean-inspired dinner. This korean-inspired beef ready in about 195 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 580 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: 15 min Cook: 180 min Serves 6 Korean cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 3 lbs beef short ribs and season with 1/2 tsp black pepper.
  2. Step 2: In a large oven-safe pot, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp grated fresh ginger, 4 minced garlic cloves, 1 cup water, and 1 tbsp sesame oil. Stir until sugar dissolves.
  3. Step 3: Add the short ribs to the pot, turning to coat them thoroughly in the sauce.
  4. Step 4: Bring the mixture to a simmer on the stovetop over medium heat, then cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
  5. Step 5: Remove the pot from the oven; fish out the ribs and set aside. Skim off excess fat from the braising liquid and simmer it on the stovetop over medium-high heat for 10 minutes until slightly thickened.
  6. Step 6: Return the ribs to the pot, toss with the reduced sauce, and sprinkle 3 chopped scallions and 1 tbsp toasted sesame seeds over the top before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 195 minutes (15 min prep + 180 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-Style Beef Short Ribs with Soy and 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-Style Beef Short Ribs with Soy and 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-Style Beef Short Ribs with Soy and 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-Style Beef Short Ribs with Soy and 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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