Asian Inspired Braised Beef Short Ribs
My rib-loving sister was visiting us so I decided to make her some ribs. We picked up some beef short ribs at the store and decided to marinate them in an Asian-style sauce then braise them in the oven low and slow. They were so unbelievably tender, flavorful, and delicious and the meat just fell off the bones and melted in our mouths. My kids LOVED them as much as my husband, my sister, and I did. I can’t believe it took me so long to try braising short ribs! These braised beef short ribs pair nicely with garlic rice and green beans with shiitake mushrooms and garlic.
Asian Inspired Braised Beef Short Ribs:
- 4-5 lbs of beef short ribs
- 1/2 cup of soy sauce
- 1/3 cup of brown sugar
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 2 green onions, chopped
- 4-5 cloves of garlic, minced
- 1 tbsp fresh ginger, grated
- Sea salt and freshly cracked pepper, to taste (if desired)
- Pinch of crushed red pepper
How to Make Asian Inspired Braised Beef Short Ribs
Combine all the ingredients together in a large zip lock bag. Add the short ribs and marinate for at least 4 hours.
Preheat the oven to 275 degrees.
Heat a large skillet over medium-high heat and add a touch of olive oil and some cooking spray. Once the pan is HOT, add a few short ribs, searing them on all sides until nicely browned. Repeat the process until all ribs are browned.
Place the ribs meat side down in a large glass baking dish that has been coated with cooking spray. Pour the marinade over the top of the ribs, cover tightly with tin foil, and place in the oven to braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
Place the ribs on a platter and cover them loosely with a tin foil tent. Place the braising liquid in a pan and boil until it reduces down by half. Serve the ribs with a bit of the reduced braising liquid on top. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
I too love beef short ribs. I will try this recipe!
Made these in the slow cooker, ~9 hours on low. So good; enthusiastic thumbs-up from Teh Husband as well. Will make them again. Thanks!
Could I use boneless short ribs for this?
I am sure it would be fine. Please let me know how they turn out.
I did the short ribs tonight and they were very good but a little dry. I guess I should have decreased the time a little. Next time I’ll also decrease the sugar a little. Your recipes are generally a hit with my husband and I. Keep up the great postings!
Hi Pam, I tried to find this recipe on pinterest but I couldn’t find it. I found your boards on Pinterest though 🙂