Korean Style Braised Short Ribs

If you’ve been following me for a while, you know I need efficiency for the recipes I cook and recommend to others. Too many ingredients and long prep times are not for me! During the beginning of the pandemic, I found myself cooking all the time (I guess like everyone else in the world.) But in general, I have zero extra time to lolly-gag on food preparation. And I hate grocery shopping. All this is to say, I would not recommend a recipe unless I absolutely love it and think you will too!

This is a modified version of Seonkyoung Longest’s Braised Beef recipe. She said it was easy, and she did not lie! Not many ingredients in this dish, guys. And it’s hard to mess up. The best part? This delicious meat melts in your mouth. Make this on a day where your family can enjoy the aroma of this dish as it is cooking. It will make everyone’s mouth water and give them the feeling of “home.”

You can cut the prep time even shorter by buying already-peeled garlic cloves. I’d make time to work or do things around the house while this cooks, as it’s a simmer situation that requires you to be nearby for at least a couple of  hours. 

I think the worst part about this dish is that it’s not very pretty! I forgot to garnish it with sesame seeds, and I think a colorful veggie within the dish (like peas) would make it more visually appealing. But this aside, it is DELICIOUS. My whole family loved it which is true in about 10% of dishes I’ve made in our lives! Picky eaters. They each have different food preferences. When I find something that pleases all, I must of course, tell you right away!

Serve this with my also easy Asian Cucumber dish and boom! It’s Sunday dinner that your guests and family will thank you for. Enjoy! 

Yield: 6

Braised Short Ribs - Korean Style

Braised Short Ribs - Korean Style

The easiest braised beef recipe that tastes like you slaved in the kitchen for hours!

Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes


  • 8lbs boneless or bone-in short ribs (serving size will adjust based on one or other. I used boneless)
  • 1.25 cups soy sauce
  • 3/4 cup honey
  • 1 tablespoon of peppercorns or 2 teaspoons of fresh pepper
  • 3/4 cup red wine
  • 12 cloves garlic
  • 3 yellow onions
  • toasted sesame seeds for garnish (optional)


1. In dutch oven (mine is Le Creuset) put 8 lbs shortribs

2. Add soy sauce, honey, wine and pepper and mix

3. Cook on high heat until liquid boils

4. Add 4 cups of water and bring to boil

5. Skim off the residue and top layer scum with a small strainer or spoon

6. Boil for 20 minutes, uncovered.

7. Cover, lower the heat, and simmer for 60 minutes

8. Add garlic (smashed) and onions (roughly cut into 1/4 or 1/8 pieces)

9. Add small potatoes (optional)

10. Simmer for 20 minutes


Modify honey based on the sweetness you prefer. You can try 1/2 cup if you prefer more savory than sweet.

I bought my short ribs at Costco! I love their meat. I usually get the blue package which is the highest grade, but for this I bought USDA Prime white packaging and it tasted great. It's marinated and slow cooked. No need to get the very top-of-the-line meat.

The cloves of garlic can be increased or decreased based on your preference. But the more cloves, the more delicious the beef without a strong garlic taste.

Make sure to pair with greens like broccoli, peas, or my asian cucumber salad. Vinegar based side like the cucumber salad was a perfect balance for this sweet and salty, deep flavored dish.

I love my Le Creuset Dutch Oven. Not sure if it makes a difference to have a high quality pot, but I 'd guess so.

Flavor Your Life with an Ounce of Salt. A Lifestyle Blog by Jen Oliak.