If you’re in the mood for something bold and totally irresistible—this one’s for you. These Soy Braised Grassfed Boneless Short Ribs are inspired by the flavors of Korean BBQ (hello, bulgogi!) and come packed with layers of flavor. We’re talking low and slow grassfed short ribs braised in a mix of soy sauce, bone broth, gochujang, and grated Asian pear—which adds a subtle sweetness and helps make the meat insanely tender. Once they’re melt-in-your-mouth ready, we strain the braising liquid into a rich, glossy sauce and broil the short ribs for a few minutes to get that sticky, caramelized finish thanks to a touch of gochujang. Serve ‘em over rice and drizzle with that sweet-spicy sauce—you’re gonna want seconds.

Serves 2 to 4, depending on your appetite ;)

INGREDIENTS

• One pack of Grassfed Boneless Short Ribs – you may have received these in your subscription box! (Bone-In work too, just braise a bit longer. Would also be great with a chuck roast)
• Kosher salt
• Avocado oil or tallow for searing
• 1/3 cup soy sauce (or Tamari)
• 3/4 cup Grassfed Beef Bone Broth
• 1 Asian pear (also known as Sand Pears), or 2 regular pears (they don't need to be perfectly ripe)
  
• 2 Tbsp honey (plus 1 more tsp for the sauce at the end)
• 2 Tbsp gochujang paste (plus 1 more tsp for the sauce at the end)
• 2 Tbsp toasted sesame oil (plus 1 more tsp for the sauce at the end)
• 2 Tbsp freshly grated ginger root (from about a 4-inch peice)
• 3 cloves garlic, peeled and grated or minced
• 1 bunch of scallions, cut into 2-inch pieces, plus more for garnish
• Toasted sesame seeds for garnish, optional
• Steamed Jasmine rice, for serving

INSTRUCTIONS

Sear the Short Ribs – Lightly season the short ribs with kosher salt on all sides. Heat a large dutch oven (at least 4qt) over medium-high. Once hot, add tallow or avocado oil – let that heat through and using tongs, carefully add the short ribs, laying them down away from you to prevent any splashing oil. Sear without moving them for 5 minutes or until they easily release from the pot, flip over and continue searing until all sides are deeply golden brown and crisp. 

Preheat oven to 325°F 

For the Braising Liquid – Grate pear into a medium bowl, skin and all. To the same bowl, add beef bone broth, soy sauce, honey, gochujang paste, sesame oil, ginger, and garlic.  

To the pot with the seared short ribs, add the scallions, followed by the pear gochujang mixture. Bring the mixture up to a boil, then cover with heavy lid and transfer to the preheated oven. 

Braise for 2.5–3 hours – depending on the size of ribs. If using bone-in short ribs or a chuck roast, you may need 3–3.5 hours. The meat is done when incredibly tender and puts up no resistance whatsoever when poked with a sharp knife (don't shred it).

For the Sauce – When ribs are done, gently remove them from pot and place on a foil lined baking sheet (parchment works too – just make sure to line your sheet pan well; sugars will caramelize on it and make it tough to clean up). 

Arrange a fine-mesh sieve over a medium bowl and pour the braising liquid into the strainer. Using a spoon, press down on the mixture to squeeze all liquid out. Discard the solids in the strainer and transfer the liquid back to the pot. If you'd like a very smooth sauce, rinse the pot prior to adding strained braising liquid to it. 

Place sauce over low heat and add 1 tsp honey, 1 tsp gochujang paste, and 1 tsp sesame oil. Whisk to combine and turn off the heat.

Baste & Broil the Short Ribs – Using a basting brush, baste the surface of braised ribs with sauce and transfer to the broiler on high for 3-4 minutes. This can vary depending on broiler so do.not.walk.away from your short ribs!!! They're done when tacked up and sticky with crisp edges.

To Serve – Divide steamed rice among serving bowls and top each with a short rib, spooning additional sauce over top. Garnish with sliced scallions and toasted sesame seeds. Enjoy!

We hope you like this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Recipe adapted from Eating Well