Go Back
–+ servings
Asian Braised Short Ribs stacked on a platter

Asian Braised Short Ribs

Course: Asian, Entree
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6 people
Calories: 425kcal
Author: Kris Longwell
These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavors, they are fall-off-the-bone amazing. They're a little messy, but absolutely one of the best things you'll taste. Incredible!
Print Recipe

Ingredients

  • 3 tablespoon all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs flanken style (Korean style)
  • ¼ cup canola oil
  • 4 garlic cloves minced
  • 4 green onions scallions, white and pale green parts, thinly sliced
  • 2 tablespoon minced fresh ginger
  • 1 teaspoon red pepper flakes
  • 1 cup beef stock
  • ½ cup soy sauce
  • ½ cup hoisin sauce*
  • ½ cup rice vinegar*
  • ½ cup firmly packed dark brown sugar
  • ¼ cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets

Instructions

  • Pre-heat the oven to 350 F.
  • On a large plate, stir together the flour, 1 teaspoon salt, and ½ teaspoon of pepper.
  • Turn the short ribs in the seasoned flour, shaking off any excess.
  • In a large frying pan over medium-high heat, warm the canola oil.
  • Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  • Remove from the pan and set aside.
  • Pour off all but about 2 tablespoons of the oil in the skillet.
  • Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  • Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  • Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  • Cover and cook until the ribs are very tender, about 2 hours.
  • When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  • Transfer the ribs to serving dishes or platter.
  • Spoon the sauce over the ribs.

Video

Nutrition

Calories: 425kcal