Braised Short Ribs in Bulgogi Sauce – The Ultimate Fat Control & Flavour Build

These Korean-inspired braised short ribs are all about maximum flavour with smart fat control. We break down the joint to render excess fat, then build layers of umami, sweetness, and spice with ginger, garlic, pear, and soy—echoing the bold flavours of bulgogi. A two-stage browning process, careful fat skimming, and a final reduction deliver a glossy, rich sauce without greasiness. This is a masterclass in managing short rib fat while developing restaurant-level depth in your home kitchen.

Ingredients (Serves 4)
• 1.2–1.5 kg bone-in short ribs, separated into meaty chunks and bones reserved
• 1 tbsp neutral oil (high smoke point, for searing)
• Salt and freshly ground black pepper, to taste
• 1 thumb-sized piece of ginger, sliced
• 4 garlic cloves, smashed
• 2 Asian pears (or ripe conference pears), peeled and roughly chopped
• 2 tbsp soy sauce
• 1–2 tbsp brown sugar or honey (to taste)
• 500–700 ml water (enough to cover beef partially)
• 1 tbsp toasted sesame oil (finishing)
• 1 onion, halved (optional, roasted with bones or added during final stage)
• Sliced spring onions, to garnish