These braised short ribs have a deep, rich full bodied flavor thanks to a sweet and thick Asian/Korean sauce which is created as the ribs render down that will leave you speechless!
There are literally ZERO recipes on this site, in all 11 years that we’ve been doing this, that have come close to earning the title “FIVE STAR”.
I cannot begin to explain to you how off the charts delicious these short ribs are. After making them, I turned to my son and said “These should be in a Five Star restaurant!” and he whole heartedly agreed.
If you’ve never made short ribs before, let me be the first to tell you that you are missing out on one of life’s most delicious foods.
Here are a few helpful tips:
- Be sure to ask your butcher for the thickest, meatiest short ribs, as they tend to shrink as they cook. Also, ask him to cut the short ribs in thirds or in half so they are short and stocky, not long. I purchased 4, which were cut in half to make 8 total.
- The ribs are braised in a Dutch oven, which means they simmered very slowly, for about 2 ½ hours. As the sort ribs cook down, they render some of their fat which adds tremendous flavor to the sauce.
- They are done when you can pull the bone off the meat. These ribs come out so tender that they fall off the bone completely.
- Due to the deep rich beef flavor of these ribs, they are best accompanied with mashed potatoes. I haven’t had them with rice or polenta but those are options as well.
I implore you to try these – honest to goodness, I can’t get enough of them. And to be totally honest, I like them better the next day.
Please let us know if you try these, I am very anxious to hear your comments.Print
Five Star Asian Short Ribs
The most delicious Asian short ribs you will ever have!
- 6–8 short ribs, trimmed (bone in) cut in half (fat and short, not long)
- 1 Medium Onion, sliced
- 4 Cloves Garlic, minced
- 1 Tablespoon Ginger (either from a tube or fresh)
- 2 Cups Beef Broth
- ½ Cup Tamari (organic soy sauce)
- ¼ Cup Brown Sugar
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Sesame Oil
- 2 Tablespoons Thai Chile Paste
- 2 Tablespoons Organic Corn Starch
- 2 Tablespoons Sesame Seeds
- Combine the beef broth, tamari, brown sugar, rice vinegar, chile paste and sesame oil in a small bowl and set aside.
- Heat 2 Tablespoons olive oil in a Dutch oven over medium heat.
- Generously season the short ribs with salt and pepper. Then dust lightly with flour. Add the short ribs (in batches) to the pan and brown on all side (approx 2 min per side). Transfer ribs to a plate.
- Add more oil to the pan if needed and add the onion. Cook over medium heat until softened. Add the garlic for 1 minute more.
- Add the sauce and bring to a boil. Scoop out ½ cup of the liquid and combine it with 2 Tablespoons cornstarch. Stir until well combined – return to the pan. Stir.
- Add the ribs back into the Dutch oven. Remove from the heat and place them (covered with lid on) in a preheated oven at 325°F for 2 ½ – 3 hours or until the meat pulls away from the bone.
- Serve over mashed potatoes, rice or polenta.
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