Korean cuisine has a magical way of transforming tough cuts of meat into luxurious, fall-off-the-bone comfort food—and these hearty Korean braised short ribs with potatoes and onion are no exception. This dish, known as Galbijjim in Korean households, is a beloved favorite that combines tender beef short ribs, earthy potatoes, sweet onion, and a deeply savory-sweet sauce that's both rich and warming. Whether you're cooking to impress guests or feeding the family on a chilly evening, this one-pot wonder delivers bold flavors and comforting vibes in every bite. It's more than just a meal—it’s an experience of layered textures and flavors, a testament to the art of slow cooking.
Hearty Korean Braised Short Ribs with Potatoes and Onion
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine Korean
Dutch oven or heavy-bottomed pot A large Dutch oven is ideal for browning the ribs and braising them evenly. A deep pot with a tight-fitting lid works as well.
Sharp knife & cutting board For prepping vegetables and trimming any excess fat from the ribs.
Tongs Useful for turning the ribs while searing.
Grater or microplane For grating ginger and Asian pear finely, which helps them incorporate fully into the sauce.
Ladle or slotted spoon For serving the ribs and vegetables from the braising liquid.
For the Braised Ribs
- 3 lbs bone-in beef short ribs flanken or English cut
- 2 tablespoons vegetable oil
- 1 large yellow onion sliced
- 3 medium Yukon Gold potatoes peeled and cut into large chunks
- 2 large carrots peeled and cut into chunks
- 4 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 4 green onions cut into 2-inch pieces (plus extra for garnish)
- 1 tablespoon sesame seeds for garnish
For the Braising Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin or substitute with dry sherry or rice wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/4 cup grated Asian pear or apple, as a substitute
- 1/4 teaspoon black pepper
- 1 1/2 cups beef broth or water
Prep the Short Ribs
Start by trimming any excess fat from the beef short ribs. Soaking the ribs in cold water for 30 minutes (optional but traditional) helps remove impurities for a cleaner taste. Pat the ribs dry with paper towels before searing.
Sear for Flavor
Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Add the short ribs in batches, careful not to overcrowd the pan. Sear each side until browned—about 3 minutes per side. Set the ribs aside.
Build the Flavor Base
In the same pot, add the sliced onions and sauté for 2–3 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant. Deglaze the pot with a splash of water or broth, scraping up any browned bits from the bottom.
Mix the Sauce
In a bowl, whisk together soy sauce, mirin, brown sugar, honey, sesame oil, grated pear, and black pepper. Pour this over the onion-garlic base in the pot.
Simmer and Braise
Return the short ribs to the pot along with carrots and potatoes. Pour in the beef broth, ensuring the ribs are mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours. Stir occasionally to make sure nothing sticks.
For an oven version, this works equally well as a short ribs in oven recipe—just cover and place the Dutch oven in a 325°F (163°C) oven for the same amount of time.
Final Touches
After braising, the meat should be incredibly tender and pulling away from the bone. Remove the lid and simmer uncovered for 10–15 minutes to reduce the sauce if needed. Taste and adjust seasoning—add more soy sauce for saltiness or sugar for sweetness.
Serve and Garnish
Serve hot, garnished with sesame seeds and chopped green onions. Spoon some of the braising liquid over the meat and vegetables for maximum flavor.
Pairings
Hearty Korean braised short ribs pair wonderfully with simple sides that complement their depth:
- Steamed White Rice or Sticky Rice: The best choice for soaking up the rich sauce.
- Kimchi: A classic Korean fermented vegetable side adds brightness and acidity.
- Korean Pickled Radish (Musaengchae): Brings crunch and tang to balance the richness.
- Sautéed Spinach or Bok Choy: Adds a bit of freshness and a lightly bitter contrast.
If you're hosting a gathering with a Korean BBQ theme, these ribs fit right in with grilled meats like Korean pork ribs or BBQ short ribs, along with lettuce wraps and dipping sauces like ssamjang.
FAQs
1. Can I use boneless short ribs for this recipe?
Yes, a boneless short ribs recipe works just as well here, and may even reduce your cooking time slightly. The flavor from the bone will be missed a bit, but the sauce is robust enough to compensate.
2. What’s the difference between flanken and English-cut ribs?
Flanken short ribs are cut across the bone, usually thinner, making them perfect for grilling or faster braising. English cut ribs are cut parallel to the bone and are thicker—ideal for longer braising like in this recipe. Both work, but adjust cooking time for flanken to prevent overcooking.
3. Can I substitute pork instead of beef?
Absolutely. You can easily turn this into a Korean pork ribs version. The same braising method and marinade work beautifully with pork ribs, although cooking times may vary slightly depending on the cut.
4. Is it possible to make this in a slow cooker?
Yes, this dish is a perfect candidate for a Korean short ribs slow cooker method. Brown the meat beforehand, add all ingredients to the slow cooker, and cook on low for 7–8 hours.
5. Can I make this dish ahead of time?
Yes, in fact, the flavors deepen beautifully overnight. Store in an airtight container and gently reheat on the stove or in the oven. It’s one of those short rib recipes oven techniques that actually improves the next day.
