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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 51-60 of 89

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  • on September 09, 2008

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    These were much less time consuming than other short rib recipes. They were "falling off the bone soft" as they should be and they had a nice flavor but were way too salty. I don't know if this is because my hoisen sauce was too salty or maybe I need to use reduced sodium soy sauce next time. I will try to make them again.

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  • on April 23, 2008

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    AWESOME!!!!!!

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  • on March 31, 2008

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    I was skeptical of this recipe since the ribs are not browned, but the flavors were perfect for the asian menu I was putting together - so I risked browning them and then continuing - boy were they awesome!! All our guests raved! Make sure you pour the fat/oil out after browning. Chilling just a bit to remove the fat works great too. Served this with coconut jasmine rice with a garnish of fried shallots and cilantro. YUM

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  • on March 11, 2008

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    Incredibly delicious. Does take a bit longer to reduce; worth the wait! I couldn't find fresh lemon grass; used "tube of lemongrass" found in produce section and it worked well.

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  • on November 15, 2007

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    left out the hoisin sauce the second time I made this and I thought it was much better (sorry Emeril. Excellent either way!

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  • on August 23, 2007

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    I rarely get beef ribs because I'm never that impressed with them when I end up getting them. I'm sure that has everything to do with how I cook them but that's why I try different recipes. I wouldn't call this recipe outstanding, but it is better than anything I've tried so far. The ribs end up really tender which I liked but the soy sauce seemed to overwhelm all the other flavors so make sure you're a fan of soy sauce if you're going to try it. I thought the lemon and ginger flavors might add a nice dimension to it beyond the soy sauce which is why I tried this particular recipe. I found that I didn't really even notice the lemon or ginger though. Maybe if it had more of the two items in it and less of the soy sauce those two flavors would have had more impact. When you cook the sauce down with the added sugar, that does add a nice dimension to the ribs. It's definitely worth trying if you're on the hunt for a good ribs recipe.

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  • on July 31, 2007

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    This dish was so easy to make. I didn't even bother baking it, I simply left it on the stove, covered, until the meat was tender. To finish it, I used some corn starch and water. The whole thing was done in a little over an hour. I received so many compliments on this dish and my husband is still eating the left-overs!

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  • on June 26, 2007

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    excellent , excellent, excellent
    as good as any fine white table cloth gourmet asian restaurant

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  • on May 19, 2007

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    another winner for Emeril!

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  • on April 18, 2007

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    This is a very easy to do recipe and not a ton of steps or ingredients. I think my sauce was not thick enough; maybe i didn't reduce it down enough because I was rushing. Still good and falling off the bone. My kids love it.

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