Korean-Style Braised Short Ribs with Soy-Ginger Glaze
Tender beef short ribs slowly braised in a savory soy and ginger sauce infused with garlic and scallions for deep umami flavor. This korean-inspired beef ready in about 195 minutes pairs cut into 3-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 650 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.
Ingredients
- 3 lbs, cut into 3-inch pieces beef short ribs
- 1 cup soy sauce
- 1/4 cup packed brown sugar
- 2 cups water
- 2-inch piece, thinly sliced fresh ginger
- 4 cloves, smashed garlic cloves
- 4 stalks, cut into 2-inch pieces green onions
- 1 tbsp sesame oil
- 1 tbsp for garnish toasted sesame seeds
- 1 tsp black pepper
Instructions
- Step 1: In a large heavy-bottomed pot, place 3 lbs beef short ribs and pour in 1 cup soy sauce, 1/4 cup packed brown sugar, and 2 cups water. Add 2-inch thinly sliced fresh ginger, 4 smashed garlic cloves, and 4 stalks green onions cut into 2-inch pieces.
- Step 2: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 2 1/2 to 3 hours until the meat is tender and falling off the bone.
- Step 3: Remove the ribs from the pot and set aside, tenting with foil to keep warm. Increase heat to medium-high and reduce the liquid by half, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Step 4: Stir 1 tbsp sesame oil and 1 tsp black pepper into the reduced sauce. Return the ribs to the pot and toss gently to coat.
- Step 5: Serve ribs garnished with 1 tbsp toasted sesame seeds and additional sliced green onions if desired.
Frequently asked questions
How long does Korean-Style Braised Short Ribs with Soy-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 Korean-Style Braised 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 soy sauce from drying out.
Can I substitute ingredients in Korean-Style Braised 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 Korean-Style Braised 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 Korean-Style Braised 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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