Asian-Style Braised Short Ribs

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Made these tonight, I did sear the ribs before cooking in oven but other than that followed the recipe and served over polenta . Great flavor, will definitely make again.

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this was the most delicious meal i have made! i took note of the previous reviews and used low sodium soy sauce and added a little red wine( maybe 1/4 cup. i did not feel the soy overwhelmed the dish at all. i also could not find lemongrass so i used the tube lemongrass-about 2 teaspoons. wonderful! i also used a crockpot since i do not have a dutchoven. i put it on high for 2.5 hours then on low for another 2. meat falling off bone. i put it in 9x13 pan with reduced sauce for 10 min accord to recipe at 425 so it glazed ribs. the sauce was wonderful! my family loved this recipe. i also agree with serving with mashed potatos. i used Ina Gartens buttermilk mashed potato recipe and it was perfect. will make this again and share with others!

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So good! the beef just fell off the bones and the sauce was really good even though it was kinda salty (and i like salt. next time i will definitely use a low sodium soy and will probably substitute mashed potatoes for the rice. I couldn't find lemon grass so i didn't use it. regardless these ribs were awesome.

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I doubled the recipe and served for New Years Eve. Fresh lemongrass was not available at the grocery so I substituted 1 tsp prepared lemongrass (tube. I didn't realize how long it would take to remove the fat and reduce the sauce. Dinner was delayed a bit but was totally worth the wait. I wouldn't serve with jasmine rice again as the sauce was very rich. Perhaps garlic mashed potatoes. This will definately be a New Years tradition going forward!

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I didn't even use bone-in short ribs and it came out so good! I will definitely do this one again.

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I got a new dutch oven and this was my first dish. The sauce turned out INCREDIBLE. Even though I added some of the ingredients at the beginning that were supposed to be reserved for the end (watch that part of the recipe carefully - it lists ingredients then has you save some for the end. Even my picky kid didn't ask for ketchup, the flavor was so good. It even kept its flavor when reheated for lunch the next day. Not hard, and it just came out great.

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Thankfully I read the reviews here and bought a fat separator prior to making this recipie. Worked like a charm. Aside from that...the family loved it but I'm somewhat on the fence. I'm not sure if it was because I was unable to find lemongrass (substituted with jest of 1 lemon and cilantro but the soy is certainly ever present in the end result. I'll be reading further back into the reviews for change up's. Still 4 star in my eyes...but the family would disagree and give it 5.

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My family begs me to make this recipe. I always double it. A fat separator is a must. Also Emeril uses gas making the reducing time much faster. I find using a large skillet works well to get the job done much faster. I also work at a higher heat then he recommends. One more tip for making this gluten free... they make gluten free soy but not hoisen. Use plum sauce in place of the hoisen and the results are almost identical!

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Wow! No dredging in flour, pan-frying for color before braising or excessive preparation-- yet all the flavor of homemade Asian cuisine. My family and I loved this spin on short ribs. I loved the simplicity of putting all the ingredients in a dutch oven and letting them cook. I was a bit surprised at some of the negative comments left by others who have tried this recipe--have any of them tried to make beef bourguignon? If they had I believe they would be thanking you too Emeril. As well, I see no harm in tweaking the ingredients a bit if someone does not care for lemon grass--please leave it out but don't criticize the recipe. Consider it an inspiration for a great meal.

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I hate leaving negative reviews for recipes... Emeril obviously knows what he's doing right??? Although the recipe does create very moist, fall off the bone short ribs we found this dish a little disappointing. First, separating the fat and reducing the sauce is time more consuming than the recipe suggests. Second, the soy sauce flavor overwhelms this dish. I will admit I did not include the lemon grass as I could not get it at my grocery.... maybe that was the problem. The end result was not something I think I'll make again.