Korean-Style Braised Short Ribs with Soy-Garlic Glaze

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

Tender beef short ribs slow-braised in a savory soy-garlic sauce infused with ginger and green onions, perfect served over steamed rice. This korean-inspired beef ready in about 200 minutes pairs cut into 2-inch pieces beef short ribs, soy sauce, packed brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 180 min Serves 6 Korean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 3 lbs beef short ribs cut into 2-inch pieces and season lightly with 1/2 tsp black pepper.
  2. Step 2: In a large heavy pot or Dutch oven over medium heat, combine 1/2 cup soy sauce, 1/4 cup packed brown sugar, 6 minced garlic cloves, 2 tbsp minced fresh ginger, 2 cups water, and 2 tbsp toasted sesame oil. Stir until sugar dissolves and sauce comes to a gentle simmer.
  3. Step 3: Add the short ribs to the pot, making sure they are submerged in the sauce. Bring to a low boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until the meat is tender and falling off the bone.
  4. Step 4: Remove the lid for the last 20 minutes of cooking to allow the sauce to reduce and thicken slightly.
  5. Step 5: Stir in 4 sliced green onions just before serving. Garnish with 1 tbsp toasted sesame seeds and serve hot over steamed rice.

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Frequently asked questions

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

Total time is about 200 minutes (20 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 Korean-Style Braised Short Ribs with Soy-Garlic 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 soy sauce from drying out.

Can I substitute ingredients in Korean-Style Braised Short Ribs with Soy-Garlic 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 Korean-Style Braised Short Ribs with Soy-Garlic 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 Korean-Style Braised Short Ribs with Soy-Garlic 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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