Get ready to transform your kitchen into a gourmet Asian restaurant with these incredibly tender, fall-off-the-bone short ribs that are guaranteed to impress! This recipe is not just a meal; it's a culinary journey that combines rich, deep flavors of soy, brown sugar, and aromatic ginger that will transport you straight to the vibrant streets of Asia. Whether you're a cooking novice or a seasoned chef, these short ribs are about to become your new go-to dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp sesame oil
- 2 green onions, sliced for garnish
Instructions
- Begin by preparing the short ribs. Pat them dry with paper towels to remove excess moisture. This will help achieve a nice sear during cooking.
- In a large mixing bowl, combine the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk the ingredients together until the brown sugar is fully dissolved, creating a marinade.
- Add the short ribs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let the ribs marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
- Preheat your oven to 300°F (150°C). If you have marinated the ribs overnight, remove them from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
- In a large oven-safe pot or Dutch oven, heat a small amount of oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until they are browned (about 3-4 minutes per side). Remove the ribs from the pot and set them aside.
- After browning the ribs, add the marinade to the pot, scraping up any browned bits from the bottom. Bring the marinade to a simmer.
- Once the marinade is simmering, return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a tight-fitting lid.
- Transfer the pot to the preheated oven and cook for about 2 to 3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
- After the cooking time is complete, carefully remove the pot from the oven. Let the short ribs rest for about 10 minutes.
- To serve, place the short ribs on a platter and spoon some of the sauce over them. Garnish with sliced green onions for a fresh touch.
- Enjoy your delicious Asian Style Short Ribs with steamed rice or your favorite side dishes!
Tips
- Pat the short ribs completely dry before searing to ensure a beautiful golden-brown crust that locks in incredible flavor.
- Marinate overnight if possible - the longer the ribs sit in the marinade, the more intensely delicious they'll become.
- Use a Dutch oven or heavy-bottomed oven-safe pot for even heat distribution and maximum tenderness.
- Don't rush the cooking process. Low and slow is the secret to achieving melt-in-your-mouth short ribs.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is supremely succulent.
- If the sauce is too thin after cooking, reduce it on the stovetop for a more concentrated, glossy finish.
- Save any leftover cooking liquid - it makes an incredible sauce for rice or can be used as a base for future marinades.
Nutrition Facts
Calories: 441kcal
Carbohydrates: 14g
Protein: 35g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 88mg
