Asian-Style Braised Short Ribs

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

4 servings

  • 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
  • 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 99
Easy and great for a group.  Made with 3 pounds beef shank. Enough for about 6-8  people if this is your only main. I agree that low sodium soy is the way to go.  Seared the shank first then threw everything in the crock pot on low for 8 hours.  I skipped the hoisin step.  Served with rice and spicy peanut sauce dressed kale slaw.  It was a hit!  This will be a crock pot staple for us for sure.   item not reviewed by moderator and published
Like many, I made adjustments, as well. For one, since I was cooking for two people, I cut most measurements in half.  Secondly, I used short ribs that were bigger so I had to use more liquid to submerge the ribs when the time came. I eyeballed it and put more water.  Afraid that the water would make it bland, I put more soy sauce (reduced sodium) and rice vinegar (just by eyeballing until all was submerged).  The flavors came out divine!  The meat was very tender after about 2.5 hours.  My boyfriend lightly poked it with a fork and the meat just fell off the bone!  However, the sauce didn't thicken as much as I wanted, but didn't want to use too much cornstarch, but I did put more hoisin sauce. The sauce came out delicious!  My boyfriend gave this dinner an A++ and keeps asking when am I going to make it again!  <br /> item not reviewed by moderator and published
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 made this tonight for a small dinner party I had. I made it with 4.55lbs of huge beef short ribs from Whole Foods. I did use the low sodium soy and it didn't turn out salty at all. All the ingredients were the same except I substituted half the water for more fresh squeezed orange juice and doubled the garlic and ginger. The dish was finger licking good and the meat almost melted in your mouth like butter. I do believe the lemongrass is a must as it added an amazing aroma to the dish. If anyone is having a problem finding it, you can find it at any Whole Foods. All in all a great dish that my family and guests were talking about long after it was devoured. Thanks Emeril! item not reviewed by moderator and published
I'm the person who adds salt to everything and this recipe is incredibly salty. Take the advice of others and use low-sodium Soy Sauce. Otherwise, this is an incredibly flavorful dish. Wonderful. Just salty. item not reviewed by moderator and published
This is a very good recipe. The sauce DOES get saltier and too intense when reduced. However the sauce is delicious before the reduction. So I will not reduce it the next time. My family loved this recipe and I loved the simplicity of the preparation. I used an ice bath (bain marie to de-fat the sauce. item not reviewed by moderator and published
Winner! I followed the ingredient list as written and cooked them in a crock pot. Absolutely delicious. I did not think the marinade was too salty after diluting it with the water. Will definitely do again. item not reviewed by moderator and published
These ribs are in oven as I type so the taste reveiw will come later. Seperating off the fat is very easy. Add ice cubes! The fat will adhere to the ice. Remove the ice before it melts in the pot and set the cubes in a bowl. The ice will melt leaving the fat as a solid to dispose of in your garbage. I have been using this method for soups, stews, well anything where I want the fat removed. item not reviewed by moderator and published
Great recipe. The ribs came out delicious. I read the reviews ahead of time (thank you so much everyone for the great advice and I also seared the ribs first. I also used low sodium soy sauce and next time will use less soy and more water, was still a little salty for my taste. I also set the oven to 300 degrees and that was perfect. Will absolutely make again with the alterations. item not reviewed by moderator and published
Amazing recipe. Thankfully I read these reviews prior. I pre-heated my oven temp to 325 and checked it after an 1 hour 45 minutes. It was still on the verge of being too hot. Next time, I will start even lower at 300 degrees. I would also trim the fat prior, the meat is already so rich in fat - trimming the noticable chucks prior would not hurt the flavor. Fat separated is a must. I ate mine with short grain brown rice and lightly sauteed Shitake Mushrooms. Delicous. item not reviewed by moderator and published
Yet anouther winner. I used my slow cooker though. I also used just beef back ribs that I frenched. I like to save money. item not reviewed by moderator and published
Absolutely fantastic! Based on other reviews I used low sodium soy sauce. Served with roasted broccoli and jasmine rice. DELICIOUS! item not reviewed by moderator and published
The best meal ever. item not reviewed by moderator and published
Loved this. Used boneless short ribs, and per a friends rec, started the temp at 350 but after 30 min reduced to 300-even 275- for total of 3 hrs. Was worried about the salty complaints, used reduced sodium soy sauce, replaced a cup of the water with more orange juice, and only used 2 Tbsp of Hoisin... I know, I know, then it's "not Emerils recipe...", my point is this is very adjustable, and really fabulous! Made spicy curried butternut squash soup to accompany, plus coconut rice, and greens with a rice wine vinaigrette. Delish! item not reviewed by moderator and published
I love this recipe! I make this when I'm trying to impress some guests. item not reviewed by moderator and published
I made this the other night and it was delicious. I did change it up a bit. I browned the ribs first, removed some fat, roughly chopped and added celery, carrots, onion and sauteed them as well. I only added 1/2 the soy sauce and only 2 1/2 cups water, I didn't want to fully cover the meat. At the end I added only 2 tbs of the hoisin sauce, but truly I think I preferred the sauce without the hoisin all together. Some people said it is very time consuming straining the fat and simmering the sauce down. There was a lot of fat but it took me maybe 1 minute to spoon off, and only a few minutes for the sauce to simmer down a bit. My EXTREMELY picky hubby enjoyed it. item not reviewed by moderator and published
Love, Love, Love these Short Ribs. If you want to impress someone, serve this dish! item not reviewed by moderator and published
This is a phenomenal recipe - I don't know if I've ever gotten such favorable reviews from a dinner party. However, as others have noted, be careful of the sodium here. If you're using supermarket soy, rice vinegar and hoisin it's going to come out too salty. Go for low-sodium varieties or find an Asian market where the sauces will be more authentic. Also you might want to sear the meat before you add the braising liquid, and not completely cover the meat with the liquid so it's more of a braise than a boil. I think you get a more varied and interesting texture that way. item not reviewed by moderator and published
Although the meat turned out incredibly tender and flavorful, the sauce was far too salty. Would definately recommend using a fat seperator. item not reviewed by moderator and published
On a positive note, the meat comes out super tender and flavorful. But the sauce is too salty. When I made this dish I removed about half of the liquid, replaced it with water and added honey, more garlic and ginger. I got rave reviews and everyone asked for the recipe! Problem is, the recipe calls for soy sauce AND rice wine vinegar AND hoisin sauce, all of which have high levels of sodium. If you try this recipe, consider following the suggestion of one of the reviewers and use plum sauce instead of the hoisin sauce. When I tasted the broth after removing the beef, I found it a bit salty, but the addition of the hoisin sauce made it unbearably so. I gave this recipe one star because I did get positive comments so clearly most of the ingredients worked. I couldn't give it more because of the amount of work required to rescue the dish. item not reviewed by moderator and published
Braising liquid comes out beyond salty so I had to doctor it up quite a bit while reducing. Added a peeled potato to absorb the salt. Made 2 batches, with the second batch I used only part of the recommended soy and used water for the rest of the amount. Came out better but still salty even with the potato while reducing the liquid. Would use a fat separator as suggested too. Final product was delicious but not a straightforward recipe. You have to know how to fix things. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I didn't even use bone-in short ribs and it came out so good! I will definitely do this one again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipe was not bad, by any means, but it definately was not one of my favorites. Not worth the time. item not reviewed by moderator and published
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 &amp; 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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I like to cook so I put my own spin to it and I think it turned out better. I put a lot more ginger, lemongrass, garlic in. I added about half a cup of ginger and 2 whole lemongrass and 6 cloves of garlic. This gave it more of an asian kick to it. I also skipped the whole hoisun sauce deal because I didn't feel like it needed it. I find that when you're reducing the sauce, if you add fresh lemongrass right there and then, it adds even more of a lemon grass taste! I love lemongrass so thats why the excessive lemongrass, but it did not overwhelm the beef flavor. The short ribs were so tender. There was practically no fat on them! It was very good with jasmine rice. I usually find Emeril's cooking too fattening and excessive but this was pretty good. item not reviewed by moderator and published
I have made this recipe about 6 times so far. It keeps getting better every time. Instead of using soy sauce, try teriyaki. I never use lemongrass in it. Also, buy a soup separator to help you drain off the fat makes it much much easier. You also need to reduce the sauce till it is of a thick consistency. Best recipe ever. Love you Emeril! item not reviewed by moderator and published
I happen to see short ribs on sale today and thought i would check out the food network receipes for this type of meat. I came across Emeril's recipe and gave it a try. The only problem I had with the recipe was the 3 hours baking time. The taste was fabulous, i also made su mai (my husbands favorite from the tai restaurant we eat at) with white rice. My kids loved it and my hubby is on his way home to eat the fabulous meal I made him. Thanks Emeril this meal was very easy to make and great tasting too! item not reviewed by moderator and published
This is an excellent recipe and truly different twist on short ribs. The sauce is a flavor bomb! Great dish for company as it can be made 1-2 days ahead. The fat is much easier to spoon off the next morning after it's chilled over night. Awesome recipe!!! item not reviewed by moderator and published
I would have to say I was really disappointed in this recipe. Don't get me wrong, it was really good. I hate to break it to you though, it was much much better the next day. I would highly recommend making it in advance. The night we prepared it I couldn't really taste much flavor in the meat. It was very tender and it did fall off the bone and it was good. But for the amount of flavorful ingredients that were put into it, it wasn't all that flavorful. We did use reduced sodium soy sauce. We did not find it salty at all like the other reviews. It may have been because of this change. We also chose a hoisin sauce with less sodium. I truly would make it in the morning and have it for dinner or make it the day before. We ended up using another food network recipe for stir fried peppers and bok choy to serve with it and the rice. It was the perfect pairing. Beef and pepper just belong together. For roasting it that long, I just found myself a little disappointed. I find that you could do all of this in the crock pot and get the same results. It was a real pain getting the fat out. I found this dish to be very very rich. It may have been because of the fat. I don't know. item not reviewed by moderator and published
These short ribs are the best!! Most receipes call for browning the ribs prior to braising them... not this one. I usually cook them for a little longer than 31/2 hours, more like 4 to 41/2... they are falling off the bone tender!! You'll keep this receipe for the rest of your life item not reviewed by moderator and published
This was amazing. I made it for our Christmas dinner and everyone loved it. I seared the short ribs first which I liked to do since it releases all the good juices into the pan before I added all the other ingredients. I also highly recommend using a low sodium soy sauce because this was quite salty. Depending on how much you like hoisen you can put more or less, I actually used less (since it was already very salty). I can't wait to make it again! item not reviewed by moderator and published
This recipe was very simple to make.. I wished it had more hoison taste. Next time I will double it..I had problem finding lemongrass. Don't forget to use half of the orange juice when adding at the ingredients together from the beginning. I almost made that mistake since I was drinking wine. item not reviewed by moderator and published
This recipe is absolutely sensational. We cook a lot of asian food, and this one is particularly good for guests. It's incredibly easy, relatively fool proof, and a tremendous crowd pleaser. We leave out the zest as we weren't a fan and serve it with roasted garlic mashed potatoes and stir fried bok choy or choy sum. Yummy! item not reviewed by moderator and published
Fabulous recipe! I use teriaki sauce instead of soy (as I do in all recipes that call for soy) and the flavor is great. Draining the fat is very time consuming, so plan extra time, but it is definately worth it!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
AWESOME!!!!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
left out the hoisin sauce the second time I made this and I thought it was much better (sorry Emeril. Excellent either way! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
excellent , excellent, excellent as good as any fine white table cloth gourmet asian restaurant item not reviewed by moderator and published
another winner for Emeril! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wow, double wow, triple wow! This was EZ to make and delicious. Next time I'd make a day in advance to even meld the flavors more and throw in a few veges with the rice. I made jasmine rice with it. Five pounds was just enough for six people with a little left over. I'd double this for sure next time. Try'll like it. item not reviewed by moderator and published
This recipe is easy to prepair and EVERYONE LOVES IT - always a HIT!!! item not reviewed by moderator and published
A friend made this recipe for a dinner party. It was unbelievable. The ribs were tender and falling off the bones. The sauce was amazing. People were liking their fingers and scooping up the sauce with bread! She doubled the recipe and it worked very well. item not reviewed by moderator and published
Asian-Style Braised Short Ribs i did use a little more OJ and more garlic (of course) the best i ever had . i went out and bought 2 more dutch ovens so i could make more than one batch at a time item not reviewed by moderator and published
Leave it to Emeril to make a meal so tender and tasteful. Shockingly without pork fat. My family and neighbors loved it. I will treat my family to this recipe over and over again. item not reviewed by moderator and published
I prepared this recipe twice and everyone loved it. I did not have lemongrass, so I omitted it. I only had 1/2 cup of soy sauce, so I added 1/2 cup of Yoshida's Gourmet Sauce (available at Costco). The meat is just so delicious amd tasty. I will definitely make again. item not reviewed by moderator and published
Fabulous dish all together-got rave reviews from everyone who tried it both times. Served with coconut-cilantro rice pilaf...Perfect accompaniment! The only thing I did different to recipe instructions, was to lightly flour the beef and sear it before adding the soy/liquid mix-like he did in the episode. Also, the first try seemed a bit salty even for my taste, so instead of 1 qt water, I added 5 cups water and it was much better. Lastly, after I strained the liquid off after cooking, I added 1 tsp (roughly) of cornstarch to the lemon/orange juice-then whisked into liquid and it reduced much quicker And gave a much better final product! Enjoy!! item not reviewed by moderator and published
I made these ribs for Sunday dinner and was thoroughly blown away by the flavor. My husband raves about them. you can't go wrong. item not reviewed by moderator and published
I've made these short ribs several times for company. They are truly scrumptious and never fail to please! Thanks're the best! item not reviewed by moderator and published
Love short ribs, and these melt in your mouth. The only bad thing was I couldn't stop eating then. Great left over also. item not reviewed by moderator and published
awesome flavor the liquids took forever to cook down i would use less liquid next time. i also chilled the braising liguid to skim all the fat off before i reduced.this was a hit!!! item not reviewed by moderator and published
I cut the water and soy and still had too much liquid even when it cooked down. It never gets reduced and the flavors, though pretty good are strong. Doesn't have that good balance. Afraid it might be my expectations were not real. item not reviewed by moderator and published
Took quite a while to cook down the sauce but well worth the effort. Meat was falling off the bone even before the sauce was cooked down. Husband and kids loved it. Will definitely make again!! item not reviewed by moderator and published
seriously, this is the most delicious recipe for ribs i have ever tasted and trust me, i know good when i taste good. i cannot stress enough how much i love these! make them!!!!!!!! we had them with stir fry vegetables with some shrimp and cold sesame buckwheat peanut noodles. THE BOMB!!!!! item not reviewed by moderator and published
To kick it up a notch I add chili garlic sauce. This is a terrific feast. Enjoy. item not reviewed by moderator and published
THIS RECIPE, ARE EXACT WITH THE INSTRUTION, BUT I THINK IS MUCH TIME item not reviewed by moderator and published
Tast awesome, easy to make and inexpensive. What else can one good ask for? Great for dinner parties or to impress the significant other. item not reviewed by moderator and published
Funny thing is that I had the beef short ribs at Emeril's restaurant last week in Orlando (outstanding restaurant if you are in Orlando) and since I arrived home I have been craving, out came the Dutch oven and in went the ribs....WOW!!! The meat fell off the bone and they were juicy and flavorful. Very, very easy to make. I served my ribs with cheddar ploenta (from another of Emeril's short rib recipies) and they were awesome as well. There were leftovers, but they are NOT going to be around for long.... item not reviewed by moderator and published
Aside from buying the citrus and lemongrass, I had everything else in my pantry. This dish is super simple and made the house smell fantastic. You have to try it!!!!! I make braised short ribs using another recipe, but these are so much better.!!! Emeril has done it again. item not reviewed by moderator and published
A really simple way recipe. A great change of pace from everyday pot roast. item not reviewed by moderator and published
These ribs are SO GOOD! The house smells great all day long, the ribs are tender and tasty, the sauce is tangy, glossy and beautiful. This is going to become a favorite in this house. Bravo, Emeril! item not reviewed by moderator and published
This is a great recipe for Short Ribs. My husband made it over the holidays and it was a big hit with all of our guests. It tastes even better the next day!! item not reviewed by moderator and published
i got the food network stars' favorites cookbook as a christmas gift. there's a picture of these short ribs, and it sort of smacked me in the face it looked so good. also, my husband had never had short ribs before, and i thought this would be a good introduction for him. yes, the sauce takes like half an hour to reduce... yes, there's a lot of fat... but they were simply amazing, especially considering how easy they were to prepare. i put the short ribs back into the le creuset dutch oven i'd baked them in while the sauce reduced, and the residual heat kept them plenty warm. i didn't brown the short ribs first, and the only changes i made to the recipe were to use double the garlic (i think emeril would approve!) and i used blood oranges for the zest and juice. definitely a keeper! item not reviewed by moderator and published
The oriental flair adds to an ordinarily plain short-rib dish. Its easy and very soul satisfying. item not reviewed by moderator and published
Remember people, this is a recipe. Use your judgement when cooking and don't rely on recipes; they aren't always going to be correct because of so many factors. Emeril might be using a different brand of whatever than you so your braising liquid might take longer to reduce. Recipes are only ideas, so be creative and understand what is going on with the food, rather than relying on Emeril to produce your perfect dinner. His food is good cuz he has done it for years. item not reviewed by moderator and published
These ribs were falling off the bone good with tons of flavor Emeril you are the man when it comes to the kitchen. item not reviewed by moderator and published
This is easy and tastes great. Lightly brown the ribs first like on the program item not reviewed by moderator and published
Wow! These were definitely some of the best short ribs I've ever tasted. My family asked me if I'd make them again this coming weekend. Be forewarned: Plan on spending more time reducing the liquid than the recipe says. I deviated from the recipe by not adding the grass, by the way. item not reviewed by moderator and published
This recipe was very easy up until the point where you have to reduce the sauce. Do yourself a favor and buy a fat separater because draining off the fat is a ridiculous chore. Once that is done, you have reduce the sauce which is fine, but it takes longer than the recipe indicates and if you family or guests are waiting you may upset them. When its finally done, its very good but I would recommend buying more than you think you need, they really cook down. I had 4 pounds and it was barely enough for 2 adults and one child. 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

Not what you're looking for? Try:

Braised Short Rib Crostini with Remoulade

Recipe courtesy of Giada De Laurentiis