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Asian-Style Braised Short Ribs Recipe

Asian-Style Braised Short Ribs

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 31-40 of 89

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  • on July 04, 2010

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    This recipe was not bad, by any means, but it definately was not one of my favorites. Not worth the time.

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  • on February 14, 2010

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    My husband LOVED these ribs. I, however, was not as keen on them. I felt like the only flavors that really came through in the braising liquid/sauce were the soy sauce and brown sugar. The lemongrass, citrus and ginger were completely overwhelmed by the intensity of the beef & soy sauce. Like other reviewers, I also felt like this dish was just too hearty to go with something as light as jasmine rice, and served mine instead with garlic mashed potatoes.

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  • on February 07, 2010

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    I've made this one several times and it is always delicious. I don't think you need to make any changes to the portions, ingredients, etc. The only thing I would highly suggest is that you cook a day ahead. Let the sauce cool and remove the fat the next day. Then when you reheat it the liquid will the reduce like it should. I like to serve over rice and for a change of pace mashed sweet potatoes.

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  • on February 03, 2010

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    I did not have lemongrass and it still tasted good. I added a stick of cinnamon and cook it in medium low hear for 2 hours stove top and it tasted fantastic!

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  • on January 24, 2010

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    flavorful and fairly easy and straightforward recipe. similar to other ratings, would say that the reduction segment of the recipe does not work well. After 15 minutes we just moved forward with the baking.

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  • on January 03, 2010

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    The braised short ribs were soooooo delicious!! My husband and son gobbled this dish up. My 3 year old who barely eats any protein had 3 servings of the short ribs. Served it with sauteed rapini and jasmine rice. Only complaint was that the sauce wouldn't reduce. Had it on the stove for about 40 minutes and it only went down alittle. Definitely not a healthy dish, but it was sooooo worth it!! There was alot of fat to skim off.

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  • on November 07, 2009

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    This is a restaurant quality recipe. I have tried to make short ribs many times in the past and alway end up with a red wine recipe. This one blows away any red wine recipe I've ever made. If you like the salty and sweet combo, this is for you.

    Not mention it was very easy.

    I sweet potato mashed potatoes instead of rice and the potatoes absorbed the sauce on the plate. It was an excellent combo.

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  • on October 28, 2009

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    This recipe is wonderful but lacked a bit of exotic which was star of anise. I added 4 star of anise to the pot before placing it in oven. The result was amazing! It gave the dish a Vietnamese touch! I also felt this dish needed to be accompanied by a stronger flavored mash root therefore I made a mixture of yellow turnip and potato mash. Perfect!

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  • on October 20, 2009

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    Made this tonight for dinner for me and my boyfriend. Extremely easy to make! I didn't have OJ and the only thing I had close enough was Kern's mango nectar....haaaa! Hey it still come out tender and tasty. Reminds me of Chinese beef stew at my local favorite hole in the wall Chinese place. However, the sauce didn't reduce to what I wanted it to be. The flavor of the sauce is very concentrated and delicious! We enjoyed it with steamed rice.

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  • on August 30, 2009

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    We've made this recipe twice now and both times have found it to be extremely easy and delicious. The ribs fall off the bone and are so moist. As many have said, these keep well in the fridge and just absorb more flavor over time, so it's a great recipe if you need to make something ahead of time. The second time we made this, we kicked up the spice a little adding in some green chili peppers and also added some fresh sage and thyme.

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