Asian Style Braised Short Ribs
Hello, meet my new favorite dinner. Asian Style Braised Short Ribs. They are rich, savory, and fall-off-the-bone tender.
ALSO! It’s so easy it’s borderline impossible to mess up! You simply braise them low and slow in a sauce that is so crazy flavorful: it has soy sauce, garlic, ginger, brown sugar, and a whisper of orange juice. Meanwhile, your whole house smells AMAZING.
When it comes to dinner goals, Asian Style Braised Short Ribs tick every box. It’s rich, savory, ridiculously tender, and—best of all—so easy to make that it’s almost impossible to mess up.
These short ribs are slow-braised in a sauce that’s a flavor explosion: soy sauce, garlic, ginger, brown sugar, and just a hint of orange juice to brighten everything up. As they cook low and slow, your entire house fills with the most amazing aroma—a heady mix of sweet, tangy, and savory that has everyone asking, “Is dinner ready yet?”
What You’ll Need to Make This Dish
While the ingredients are straightforward, having the right equipment will make this recipe a breeze.
- Dutch Oven or Heavy Bottom Pot: This is key for evenly braising the short ribs. A heavy-bottomed Dutch oven ensures the heat is distributed properly and keeps all the moisture locked in for tender meat.
- Tongs: Essential for searing the short ribs and handling them easily.
- Knife and Cutting Board: You’ll need these for chopping the garlic and ginger.
- Measuring Cups and Spoons: Precision is always helpful for balancing the flavors in the sauce.
- Foil or Lid: If your Dutch oven doesn’t have a lid, foil works just fine for covering the pot while it braises in the oven.
- Small Whisk or Fork: Perfect for combining all the sauce ingredients seamlessly.
- Bowl for Sauce Prep: Mix the sauce before adding it to the pot for hassle-free cooking.
Why You’ll Love This Recipe
- Fall-Off-The-Bone Tender: Braising short ribs for hours ensures the meat is melt-in-your-mouth perfect.
- Bold Flavors: The sauce strikes the perfect balance of salty, sweet, and tangy. Every bite is infused with flavor.
- Effortless Elegance: This dish feels like something you’d order at a fancy restaurant, but it’s surprisingly easy to make at home.
A Rice Life-Saver
Let’s talk about the perfect pairing: rice. Full disclosure—I completely forgot to make it until the last minute. (Hey, it happens!) But thankfully, I had some Success Basmati Rice on hand. It saved the day! This rice is foolproof, fast, and fluffy—exactly what you want to soak up all that glorious sauce.
How to Serve
Plate up these Asian Style Braised Short Ribs over a bed of steaming basmati rice, spoon that luscious sauce generously over the top, and maybe garnish with a sprinkle of green onions or sesame seeds for an extra pop of flavor. Serve it up on a chilly evening, and you’ve got a meal that’s as comforting as it is impressive.
A Little Advice
These ribs are so indulgent that they basically demand a cozy night in. Pair them with your favorite drink, dim the lights, and enjoy. And trust me, once you try these, they’ll be on repeat all winter long.
Asian Style Braised Short Ribs Recipe:
Ingredients
- 4-5 pounds beef short ribs cut into 4-ounce portions
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic peeled and smashed
- 1 knob of peeled ginger
- 1/2 cup light brown sugar
- 4 C water
- 1/2 cup sliced green onion bottoms white part only
- 3/4 teaspoon crushed red pepper
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice 1 teaspoon of bottled lemon
- 2 tablespoons cornstarch optional
- 2 tablespoons water optional
- Cooked rice for serving
- Optional garnish: Sliced scallions green tops and toasted sesame seeds
Instructions
Prep the Short Ribs
- Preheat your oven to 325°F (160°C).
- Generously season the short ribs with salt and pepper on all sides.
Sear the Short Ribs
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Sear the short ribs in batches, about 2–3 minutes per side, until they’re browned. Transfer to a plate.
Cook the Aromatics
- In the same pot, lower the heat to medium and add the onions. Cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
Build the Braising Sauce
- Add the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Stir to combine, scraping up any browned bits on the bottom of the pot.
Braise the Short Ribs
- Return the short ribs to the pot, arranging them so they’re mostly submerged in the liquid. Bring the mixture to a simmer.
- Cover the pot with a lid or foil and transfer it to the oven. Braise for 2½ to 3 hours, or until the meat is tender and falling off the bone.
- IF you want the sauce thick: Thicken the Sauce (Optional: I usually skip this)
- I like the sauce being a little more thin, similar to soy sauce. BUT if you want it thick… Once the short ribs are cooked, remove them from the pot and skim off any excess fat from the surface of the liquid.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry.
- Stir the slurry into the braising liquid and bring it to a simmer on the stovetop. Cook until the sauce has thickened, about 2–3 minutes.
- Serve the short ribs over a bed of rice, spooning the rich sauce over the top. Garnish with sliced scallions and toasted sesame seeds, if desired.
