Asian-Style Braised Short Ribs

Total Time:
3 hr 30 min
Prep:
15 min
Cook:
3 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 (5-inch) stalk lemongrass, halved and smashed
  • 1 tablespoon peeled and minced ginger
  • 1/2 cup light brown sugar
  • 1 quart water
  • 1/2 cup sliced green onion bottoms, white part only
  • 3/4 teaspoon crushed red pepper
  • 1/4 cup fresh orange juice
  • 1/4 cup hoisin sauce
  • 2 tablespoons fresh lemon juice
  • Jasmine Rice, for serving
  • 2 teaspoons finely grated orange rind, for serving
  • Sliced green onion tops, optional for garnish
Directions

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.


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4.6 97
Make sure you use unseasoned rice vinegar, the one with no sodium added for all those complaining about too salty. I threw in some sake, to thicken the sauce I used some cornstarch, about 2 tablespoons, because if I had tried to reduce the sauce further it would have indeed been too salty, I don't think the cornstarch and extra water affected the taste... they tasted exactly like shortribs I had at Roy's Oahu. Amazing. item not reviewed by moderator and published
I liked this and found, like others, that the sauce got more intense when I reduced it. I was concerned about how salty that would be, so I used only 3/4 cup reduced-sodium soy sauce. In the end, it wasn't too salty but it was a bit sweet - if I made it again, I'd reduce the brown sugar to 3/8 or 1/2 cup. Other changes I made: I seared the ribs in a bit of oil while I prepared the braising liquid (I'd never seen a braise that didn't call for searing the meat) and I brought the whole thing to a boil on the stove before putting my dutch oven into the oven. I defatted the sauce using a four-cup fat separator. It's one of the few "gadgetty" things that I own that does its job as well as advertised. item not reviewed by moderator and published
Very tasty, but a little salty for me. Next time I will reduce soy sauce to 1/2 cup and either add more water or use 1/2 low sodium beef broth or try low sodium soy sauce. Served with Asian Coleslaw, rice and Asian style green beans item not reviewed by moderator and published
OK here's what I did to this recipe: I replaced minced ginger with powdered ginger cuz I didnt have fresh. Replaced brown sugar with coconut sugar, and added some honey, much more healthy. I didnt have Hoisin sauce so I added some teriyaki, a little sesame oil, some sweet Asian chili sauce, with a sprinkel of crushed hot pepper flakes, not too much. I used the rest of the ingredients indicated, and reduced the sauce down. Once at the right consistency I brushed the sauce onto a rack of short ribs that were cooked in the oven yesterday, and popped them on the BBQ grill to heat. I basted the sauce on as the ribs were heating up. I must admit the result was superb! I rarely follow recipes, I just get an idea of the ingredients they use then improvise from there. Its a long tradition of cooking with my own style and flair! item not reviewed by moderator and published
AMAZING TASTE. I make beef short ribs all the time, but these were different and wonderful. I changed nothing in the recipe. So much flavor and they made nice leftovers! item not reviewed by moderator and published
Was very good and meat came out tender. I did the three hour slow cook at a lower temp (325 degrees) and then removed the meat from the liquid and put both in the fridge over night. I baked at the high temp (425) the next day. I found this method easy for removing the fat from the liquid after being refrigerated. When I reduced the liquid, I taste-tested along the way and added a few dashes of things here and there, I didn't find lemongrass but wonder how this might have accentuated the taste. I only reduced to the point that the taste wasn't too salty or over-powering. I didn't reduce to the thickness in the instructions so the juice wasn't heavy or sticky like a BBQ as some might prefer it, but I preferred this over a sauce that might have been too strong and salty to eat. Everyone enjoyed it and said very nice things. I liked it but found the cut of meat to be very fatty and time-consuming to trim fat from, so if you don't like this you might try another cut of meat. item not reviewed by moderator and published
These were absolutely delicious! I did make several minor adjustments to the recipe: first, since I was cooking for two I halved the recipe (~1.5 lbs short ribs and exactly half of all other ingredients). I didn't have access to lemongrass, so I completely left this out. Also, per other suggestions in this thread, I used reduced-salt soy sauce and I'm happy I did so - it would have been too salty otherwise. The only other future adjustments I would make would be leaving out the final addition of orange juice and lemon - it was slightly more acidic than we preferred, but I'm sure this would be OK for others - and I would add a bit more crushed chili - again we would prefer a little extra kick. My partner asked immediately after the dinner, "when can we have this again?!" So, I would consider this dish a triumph and I would definitely consider serving it at a dinner party! item not reviewed by moderator and published
LOVED LOVED LOVED THEM! The only thing I did differently was put the hoisin sauce in from the beginning. The sauce was thick and coated the ribs beautifully. A keeper, for sure! item not reviewed by moderator and published
The hubby loved them. item not reviewed by moderator and published
Lots of work and time. The sauce didn't reduce after boiling for at least 30 min. Flavor was not that good. item not reviewed by moderator and published
I forgot to mention I used a crockpot. I let the broth chilled in frig, then removed most of the fat, then proceeded to reduce sauce the next day and served. item not reviewed by moderator and published

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Recipe courtesy of Herb Mesa