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Asian-Style Braised Short Ribs Recipe

Asian-Style Braised Short Ribs

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Butcher Shop

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

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  • on April 19, 2012

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    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.

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  • on April 14, 2012

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    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.

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  • on April 04, 2012

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    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.

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  • on March 05, 2012

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    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.

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  • on February 23, 2012

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    Yet anouther winner. I used my slow cooker though. I also used just beef back ribs that I frenched. I like to save money.

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  • on February 06, 2012

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    Absolutely fantastic! Based on other reviews I used low sodium soy sauce. Served with roasted broccoli and jasmine rice. DELICIOUS!

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  • on January 12, 2012

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    The best meal ever.

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  • on December 27, 2011

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    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!

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  • on November 06, 2011

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    I love this recipe! I make this when I'm trying to impress some guests.

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  • on October 30, 2011

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    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.

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