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Five Star Asian Short Ribs


The most delicious Asian short ribs you will ever have!


  • 68 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
  • 1/2 Cup Tamari (organic soy sauce)
  • 1/4 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


  1. Combine the beef broth, tamari, brown sugar, rice vinegar, chile paste and sesame oil in a small bowl and set aside.
  2. Heat 2 Tablespoons olive oil in a Dutch oven over medium heat.
  3. 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.
  4. 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.
  5.  Add the sauce and bring to a boil.  Scoop out 1/2 cup of the liquid and combine it with 2 Tablespoons cornstarch.  Stir until well combined – return to the pan.  Stir.
  6. 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 1/2 – 3 hours or until the meat pulls away from the bone.
  7. Serve over mashed potatoes, rice or polenta.

 *Limited period offer.



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