Asian Braised Short Ribs

Name: Asian Braised Short Ribs
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6 people
Ingredients: 3 tablespoon all-purpose flour; salt and pepper; 5 - 6 lbs beef short ribs; ¼ cup canola oil; 4 garlic cloves; 4 green onions; 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

User Reviews

4.9

78 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 35 mins
Servings
6 people
Calories
425 kcal
Course
Main Course
Cuisine
Asian

Asian Braised Short Ribs

Kaitlin Leblanc

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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!

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Ingredients

Servings

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

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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.