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A blue Dutch oven filled with braised beef, carrots, onions, and potatoes is set on a table next to two glasses and a bottle of Seghesio Zinfandel red wine. A fork and napkin are in the background.
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Korean Braised BBQ Short Ribs

Recipe Date: April 27, 2026
Yield: 4 Servings
Prep: PT20M 20 minutes | Cook: 3 hours
Total Time: PT23M 3 hours 20 minutes
Difficulty: Easy
Measurements: Imperial (US)

Korean Braised BBQ Short Ribs bring comforting depth to the table, with tender beef, hearty vegetables, and a savory-sweet glaze made for gathering. Paired with Home Ranch Zinfandel, the dish finds a beautiful match in the wine’s expressive dark fruit, warm spice, and structured, mouthwatering finish—an inviting Sonoma pairing for a generous, slow-cooked meal.

Ingredients

For the Short Ribs and Vegetables:

– 2.5–3 lbs bone-in beef short ribs
– 2 medium potatoes, peeled and cut into large chunks
– 2 medium carrots, peeled and cut into thick slices
– 1 large onion, sliced into wedges

For the Sauce:

– ½ cup soy sauce
– 2 tbsp brown sugar (or honey)
– 3 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tbsp sesame oil
– 2 tbsp rice vinegar (or apple cider vinegar)
– 1 cup beef or chicken broth (or water)
– 1 tbsp gochujang (Korean chili paste) or ½ tsp chili flakes (optional for spice)
– 1 tsp sesame seeds (for garnish, optional)
– 2 green onions, sliced (for garnish, optional)

Preparation

  1. Preheat and Prepare the Short Ribs:
    – Preheat your oven to 325°F (165°C).
    – Pat the short ribs dry with paper towels and season lightly with salt and pepper.
  2. Sear the Short Ribs:
    – Heat a large braiser pan over medium-high heat and add a splash of neutral oil (e.g., vegetable or canola oil).
    – Sear the short ribs on all sides until golden brown, about 2–3 minutes per side. Remove the ribs and set them aside.
  3. Sauté the Aromatics:
    – In the same pan, add the garlic and ginger. Sauté for 1 minute until fragrant, scraping up any browned bits.
  4. Build the Sauce:
    – Add the soy sauce, brown sugar, sesame oil, rice vinegar, gochujang (if using), and broth to the pan. Stir well to combine.
  5. Add Vegetables and Short Ribs:
    – Place the potatoes, carrots, and onions into the sauce. Nestle the seared short ribs on top. Spoon some sauce over the ribs to coat them.
  6. Braise in the Oven:
    – Cover the braiser pan with a lid or foil and transfer to the oven. Braise for 2.5–3 hours, or until the short ribs are fork-tender and the vegetables are soft.
  7. Serve and Garnish:
    – Remove the pan from the oven. Garnish with sesame seeds and sliced green onions, if desired.
    – Serve warm with steamed rice or crusty bread to soak up the flavorful sauce.

Tips

– Substitutions: If you don’t have gochujang, you can use a mix of ketchup and a pinch of chili powder for a similar flavor.
– Make Ahead: This dish tastes even better the next day. Store leftovers in the fridge and reheat gently.

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