Asian-Style Braised Short Ribs

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Butcher Shop

Rated: 5 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
3 hr 15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 15 min
Total:: 3 hr 30 min

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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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Comments & Reviews

recipe Asian-Style Braised Short Ribs
Andy San Mateo, CA 11-07-2009
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ONE OF THE BEST Short Ribs I've ever made
Rated: 5 stars out of 5

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.Read more
recipe Asian-Style Braised Short Ribs
Dawn Jackson Heights, NY 10-28-2009
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Needed one more spice
Rated: 4 stars out of 5

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! Read more
recipe Asian-Style Braised Short Ribs
V San Bruno, CA 10-20-2009
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Awesome!
Rated: 4 stars out of 5

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. Read more
recipe Asian-Style Braised Short Ribs
Caryn Brookline, MA 08-30-2009
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Easy and delicious short ribs
Rated: 5 stars out of 5

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. Read more
recipe Asian-Style Braised Short Ribs
MICHAEL Fresno, CA 08-22-2009
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Amazing Recipe
Rated: 5 stars out of 5

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. Read more
recipe Asian-Style Braised Short Ribs
Brett Philadelphia, PA 06-29-2009
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Absolutely Amazing
Rated: 5 stars out of 5

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!Read more