Indulge in the mouthwatering delight of our slow-braised, succulent Five Star Asian Braised Short Ribs, featuring an unforgettable blend of deep flavors and a fork-tender, melt-in-your-mouth experience that you won’t soon forget!
There are literally ZERO recipes on this site, in all 13 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 wholeheartedly 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.
What are short ribs?
Short ribs are a flavorful and succulent cut of meat that comes from the rib section of beef. They are called “short” ribs because they are cut into short lengths, typically 2-3 inches, containing a portion of the rib bone.
These ribs are well-marbled with fat, making them incredibly tender and perfect for slow-cooking methods that allow the flavors to infuse and the meat to become fall-off-the-bone tender.
How to Make Asian Braised Short Ribs:
- To start, mix a combination of beef broth, tamari, brown sugar, rice vinegar, sesame oil, and Thai chile paste and set it aside.
- The short ribs are then seasoned, lightly coated with flour, and beautifully browned in a Dutch oven.
- Next, we add onions and garlic, infusing the dish with even more delicious flavors. The sauce, poured over the short ribs, creates a harmonious blend of tastes that meld perfectly together.
- Then, place the short ribs in the oven, where they will braise and break down until they become tender, melt-in-your-mouth meat.
Here are some invaluable tips to ensure your short ribs turn out absolutely perfect:
- Quality Matters: When selecting short ribs, consult your butcher for the thickest and meatiest cuts. Choose ribs cut in thirds or halves to ensure they remain short and stocky, preventing excessive shrinkage during cooking.. A batch of 4 short ribs, cut in half, will yield a total of 8 delectable pieces.
- Slow and Steady: The key to succulent short ribs lies in slow braising. Using a Dutch oven allows the ribs to simmer gently for approximately 2 ½ hours. As they cook down, the ribs release their flavorful fat, infusing the sauce with richness.
- The Ultimate Test: You’ll know the short ribs are perfectly cooked when effortlessly pulling the bone away from the meat.
- Perfect Pairings: To compliment the deep, rich beef flavor of these ribs, serve them alongside creamy mashed potatoes. The combination is simply divine.
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.
OTHER GREAT BEEF RECIPES:
FIVE STAR ASIAN SHORT RIBS
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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.