10/16/2026
🍁 Korean-Inspired Braised Short Ribs 😋
Ingredients
* 3–4 lbs beef short ribs (we use Montshire and sell them at the stand!)
* Salt & black pepper, to taste
* 1 cup coconut aminos (or soy sauce)
* 2 tbsp rice vinegar
* 2 tbsp maple syrup (Sugar Momma, of course!)
* 6 garlic cloves, minced
* 1 k**b fresh ginger, grated
* 1 tbsp sesame oil
* 1 small onion
* 2 apples (we used Honeycrisp!)
* 2–4 cups beef bone broth (enough to cover the ribs)
* Fresh cilantro
* Soft-boiled eggs (Chicken Nicks, always!)
* Noodles of choice
🍖 Cooking Instructions
1. Sear the short ribs: Generously season short ribs with salt and black pepper. Heat a large Dutch oven over medium-high heat and sear the ribs on all sides until beautifully browned. Remove from the pot and set aside.
2. Build your flavor: In the same Dutch oven, add sesame oil, chopped apples, onion, minced garlic, and freshly grated ginger. Sauté for 5–7 minutes, until softened and fragrant.
3. Make the braising liquid: Stir in the coconut aminos, rice vinegar, and maple syrup, scraping up all those delicious browned bits from the bottom of the pot.
4. Low & slow: Return the short ribs to the Dutch oven and pour in enough beef bone broth to cover the ribs. Bring to a gentle simmer, cover with a lid, and transfer to a 325°F oven for 3–3½ hours, or until the meat is fall-off-the-bone tender.
5. Shred the beef: Carefully remove the short ribs from the pot. Discard the bones and any excess fat, then pull the tender meat apart with two forks.
6. Prepare your toppings: While the ribs rest, soft-boil your eggs (about 6½–7 minutes, followed by an ice bath) and chop your fresh cilantro.
7. Blend the broth: Using an immersion blender, blend the apples, onions, garlic, and ginger directly into the braising liquid until smooth and velvety. Skim off any excess fat if needed.
8. Cook your noodles: Bring the blended broth to a gentle boil and add your noodles of choice. Cook directly in the broth according to package directions, adding a splash of extra bone broth if needed.
9. Bring it all together: Return the shredded short ribs to the pot and let everything simmer together for a few minutes until warmed through.
10. Serve & enjoy! Ladle the rich, flavorful broth, noodles, and tender short ribs into bowls. Top with halved soft-boiled eggs, fresh cilantro, and a sprinkle of sesame seeds.
