Prepare to embark on a mouthwatering culinary journey that will transform your kitchen into a gourmet Asian-inspired restaurant! These Asian Glazed Braised Short Ribs are not just a meal—they're a flavor explosion that will have your taste buds dancing and your dinner guests begging for the recipe. Imagine tender, fall-off-the-bone beef infused with a perfect balance of sweet, savory, and umami flavors that will make every bite an unforgettable experience. Whether you're a seasoned home chef or a cooking novice, this recipe is your ticket to creating restaurant-quality magic right at home!
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- Green onions for garnish
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the short ribs.
- In a large mixing bowl, combine 1 cup of soy sauce, 1/2 cup of brown sugar, 1/4 cup of rice vinegar, 3 minced garlic cloves, 1 tablespoon of grated ginger, and 1 tablespoon of sesame oil. Whisk the ingredients together until the brown sugar is fully dissolved.
- Pat the 4 lbs of beef short ribs dry with paper towels. This will help achieve a nice sear on the meat. Season the ribs lightly with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, 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 and set them aside.
- In the same pot, pour in the sauce mixture you prepared earlier. Bring it to a simmer, scraping up any browned bits from the bottom of the pot. This will add depth of flavor to the sauce.
- Return the seared short ribs to the pot, ensuring they are submerged in the sauce. If necessary, add a little water to cover the ribs completely.
- Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to braise for 2 hours and 30 minutes, or until the meat is fork-tender and easily pulls away from the bone.
- Once cooked, carefully remove the pot from the oven. Let the short ribs rest for about 10 minutes before serving. This will help retain the juices in the meat.
- To serve, plate the short ribs and drizzle some of the braising liquid over the top. Garnish with chopped green onions for a fresh, vibrant touch.
- Enjoy your Asian Glazed Braised Short Ribs with steamed rice or your favorite side dishes!
Tips
- Choose the right cut: Look for well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Pat the meat dry: Always ensure your short ribs are thoroughly dried before searing to achieve a beautiful golden-brown crust.
- Sear with patience: Don't rush the searing process. Take your time to develop a rich, caramelized exterior on the meat.
- Low and slow is the key: The
- 5-hour braising time is crucial for breaking down tough connective tissues and creating melt-in-your-mouth meat.
- Don't skip the resting time: Letting the meat rest allows the juices to redistribute, ensuring each bite is incredibly juicy.
- Customize the sauce: Feel free to adjust the brown sugar or add a touch of sriracha if you want more heat.
- Make ahead friendly: These short ribs actually taste even better the next day, so they're perfect for meal prep or entertaining.
- Garnish generously: The fresh green onions aren't just for looks—they add a bright, fresh contrast to the rich meat.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 25g
Protein: 55g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 180mg
