Korean Short Rib Recipe Oven: Braised to Fall-Off-The-Bone Tenderness

This oven-braised method transforms tough short ribs into fall-off-the-bone tenderness with minimal effort. I’ve tested this technique with home cooks of all skill levels, and the results are consistently impressive.

The secret lies in a flavorful marinade and low, slow cooking that breaks down the meat into rich, juicy perfection. No special equipment is needed—just a Dutch oven and patience.

What emerges is deeply caramelized ribs, infused with sweet, savory, and umami notes. The meat practically melts at the touch of a fork.

Serve with steamed rice and quick-pickled vegetables for a complete, restaurant-worthy meal. This dish proves that extraordinary flavor doesn’t require complicated steps.

Ingredients for Korean Short Rib Recipe Oven

Rich marinade and slow oven braising transform beef short ribs into tender perfection.

The beef short ribs are non-negotiable here—English-cut (bone-in) for maximum flavor and that iconic presentation. Source from Whole Foods or a trusted butcher with good marbling. The gochujang is the soul of this dish; look for Sempio or CJ brands at H Mart or Korean markets. Fresh ginger and garlic should be plump and firm (avoid shriveled or sprouting).

No gochujang? Miso paste plus a pinch of chili flakes can stand in, though the flavor profile shifts. Asian pear is traditional for tenderizing, but Bosc pear or even kiwi (yes, really) works. For soy sauce, tamari makes it gluten-free. Beef stock can be swapped for water in a pinch, but expect less depth.

Marinated ribs keep 24-48 hours in the fridge before cooking. Completed dish holds 4 days refrigerated or freezes beautifully for 3 months. Reheat gently to preserve the fall-off-the-bone texture (microwave tends to toughen the meat).

Step-by-Step Instructions for Korean Short Ribs in the Oven

Master the technique for achieving melt-in-your-mouth braised beef with rich, complex flavors.

Step 1: Prepare the Marinade Base

In a large bowl, combine the 0.75 cup Soy Sauce, 0.5 cup Brown Sugar, 2 tbsp Fresh Ginger, 2 tbsp Sesame Oil, 0.25 cup Rice Vinegar, and 2 tbsp Gochujang. Whisk vigorously until the brown sugar fully dissolves and the mixture becomes smooth and glossy.

This blend creates the foundation of your marinade, balancing sweet, savory, spicy, and tangy elements. I use a fork to break up any clumps of gochujang, ensuring it integrates completely into the liquid.

Add the 8 cloves Garlic Cloves and 1 tsp Black Pepper, then stir to distribute evenly throughout the mixture. The garlic should be minced finely to infuse maximum flavor into the beef during the marinating process.

Step 2: Marinate and Tenderize the Beef

Pat the 3 lb Beef Short Ribs dry with paper towels to ensure the marinade adheres properly. Place them in a large resealable plastic bag or deep dish and pour the prepared marinade over the top, turning to coat every surface.

Add the 1 whole Pear, peeled and quartered, to the marinade. The natural enzymes in the pear act as a tenderizer, breaking down the meat fibers for that promised fall-off-the-bone texture. Marinate in the refrigerator for at least 4 hours, or preferably overnight for deeper flavor penetration.

Occasionally turn the bag or stir the dish to redistribute the marinade. The beef should develop a rich, mahogany color as it absorbs the flavors.

Step 3: Braise to Perfection in the Oven

Preheat your oven to 325°F. Transfer the marinated beef short ribs and all the marinade to a Dutch oven or heavy ovenproof pot. Add the 2 cups Beef Stock, ensuring the liquid covers about two-thirds of the ribs.

Cover the pot tightly with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, turning the ribs every 45 minutes to ensure even cooking. The meat is ready when it pulls away from the bone easily with a fork.

The pear should have mostly dissolved into the braising liquid by this point, contributing its tenderizing properties and a subtle sweetness to the sauce.

Step 4: Thicken the Sauce and Finish

Carefully remove the ribs from the pot and set them aside on a plate. Skim any excess fat from the surface of the braising liquid. In a small bowl, mix the 1 tbsp Cornstarch with 2 tablespoons of cold water to create a slurry.

Place the pot on the stovetop over medium heat and bring the liquid to a gentle simmer. Slowly whisk in the cornstarch slurry and continue to cook for 3-5 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.

Return the ribs to the pot, turning them to coat evenly in the thickened sauce. The sauce should cling richly to the meat, with a deep, caramelized color and complex aroma.

Step 5: Garnish and Serve

Thinly slice the 4 whole Green Onions and toast the 1 tbsp Sesame Seeds in a dry skillet over low heat for 1-2 minutes until fragrant and lightly golden. These will add freshness and crunch to your finished dish.

Arrange the braised short ribs on a serving platter and spoon the thickened sauce generously over the top. Sprinkle with the toasted sesame seeds and sliced green onions, ensuring each serving gets an even distribution of garnishes.

The ribs should be so tender that the meat nearly falls off the bone at the slightest touch, with a rich, deeply flavored sauce that’s perfect for soaking up with rice or noodles.

Essential Equipment for This Dish

Dutch Oven Essentials

A heavy 5-6 quart Dutch oven is non-negotiable for this recipe. I swear by my Le Creuset—it distributes heat evenly and retains it perfectly for the long braise. The tight-fitting lid seals in moisture, which is key for that fall-off-the-bone texture. 💪

Mixing Bowls

Use a large mixing bowl (at least 4 quarts) for your marinade to give the ribs plenty of room to be fully coated. I prefer stainless steel for durability and easy cleanup. A bowl with a spout makes pouring the marinade over the ribs much easier.

Quality Knives

A sharp 8-inch chef’s knife makes quick work of mincing the garlic and ginger. I keep mine from Wüsthof razor-sharp—dull knives slip and make prep dangerous. For the pears, a paring knife gives better control when peeling and quartering.

Measuring Tools

Accurate measurements matter here. I use OXO Good Grips measuring cups and spoons—they’re affordable and last forever. For the cornstarch slurry, a small whisk ensures smooth mixing without lumps. A measuring jug helps with the beef stock.

Serving Dishes

A wide, shallow platter works best for serving these ribs family-style. I love my stoneware platter from a local pottery studio—it keeps the ribs warm while looking beautiful. Have small bowls ready for the garnishes to keep them separate until serving.

Optional Upgrades

For perfect pear slices, a mandoline gives consistent thickness. If you love this recipe, invest in a fat separator to easily skim the braising liquid. I also keep a instant-read thermometer handy to verify doneness at 203°F. ✨

Frequently Asked Questions