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Asian Braised Short Ribs
4.9 from 78 votes

Asian Braised Short Ribs

Asian Braised Short Ribs feature flanken-style beef ribs browned and slow-cooked in a flavorful sauce of soy, hoisin, vinegar, and spices. Aromatics like garlic, ginger, and green onions enrich the dish while red pepper flakes add mild heat. The ribs cook until tender in the oven, resulting in meat that falls off the bone with a balance of savory, sweet, and tangy flavors.

Prep Time
20 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Servings: 6 people
Calories: 425 kcal
Course: Main Course
Cuisine: Asian

Ingredients

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

Instructions

    Cup of Yum
  1. Pre-heat the oven to 350 F.
  2. On a large plate, stir together the flour, 1 teaspoon salt, and ½ teaspoon of pepper.
  3. Turn the short ribs in the seasoned flour, shaking off any excess.
  4. In a large frying pan over medium-high heat, warm the canola oil.
  5. Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  6. Remove from the pan and set aside.
  7. Pour off all but about 2 tablespoons of the oil in the skillet.
  8. Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  9. 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.
  10. Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  11. Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  12. Cover and cook until the ribs are very tender, about 2 hours.
  13. When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  14. Transfer the ribs to serving dishes or platter.
  15. Spoon the sauce over the ribs.

Nutrition Information

Calories 425kcal (21%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 425

% Daily Value*

Calories 425kcal 21%

* Percent Daily Values are based on a 2,000 calorie diet.