Asian-Style Braised Short Ribs

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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.

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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!

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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!

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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!!!

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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.

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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

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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!

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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.

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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!

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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!!