Beef - Asian Braised Short Ribs recipes

Author: Robert Romano  

This delicious recipe makes Asian short ribs braised in a bath of spices, soy sauce, and rice wine until the meat becomes tender and falls off the bone. My Braised Korean Short Ribs bring flavor and tenderness to the dinner table with an easy to follow recipe that you can cook in your oven or slow cooker!

Asian Short Ribs {Slow Cooker OR Oven Braised}

Asian Short Ribs {Slow Cooker OR Oven Braised}
These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in an Instant Pot, Slow Cooker or the oven. NOTE: The cook time for this recipe varies depending on whether you choose to cook your short ribs in an Instant Pot, Slow Cooker, or in the Oven. If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!
Provided by: RebeccaBlackwell
Total time: 490 minutes
Cook time: 480 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
  • 3-4 lbs short ribs, bone-in
  • Kosher salt or coarse ground sea salt
  • 1 cup (236ml) soy sauce (If you are pre-salting the meat, use low-sodium soy sauce.)
  • 2 1/2 cups (591ml) chicken or vegetable broth - Or, simply use water. (See note below.)
  • 2/3 cup (142g) dark brown sugar
  • 3-inch piece of ginger, peeled and chopped
  • 1/4 cup (60ml) toasted sesame oil
  • 6 tbsp (90ml) chili garlic sauce
  • 2 tbsp (14g) cornstarch (Optional; for thickening the cooking liquid into a sauce)
Nutrition:
  • Calories: 797 calories
  • Carbohydrate: 14 grams carbohydrates
  • Cholesterol: 227 milligrams cholesterol
  • Fat: 56 grams fat
  • Fiber: 0 grams fiber
  • Protein: 60 grams protein
  • Saturated Fat: 23 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1610 milligrams sodium
  • Sugar: 10 grams sugar
  • Trans Fat: 3 grams trans fat
  • Unsaturated Fat: 32 grams unsaturated fat
How to cook:
  1. Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of an Instant Pot, Slow Cooker, OR a heavy bottom saucepan with a lid (preferably a dutch oven), OR a ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.
  2. Too cook the short ribs in an Instant Pot: Close the lid and choose the manual high pressure function set to high. Cook the short ribs for 45 minutes, followed by a 10 – 15 minute natural release.
  3. To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it’s falling off the bone, about 4-5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.
  4. To cook the short ribs in the oven: Preheat oven to 325 degrees F (162 degrees C). Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.
  5. If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.
  6. Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.
  7. To thicken the sauce with cornstarch: Add the cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the strained cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-10 minutes, until the sauce is thick and has reduced slightly. (If, after 10 minutes of cooking, the sauce isn't as thick as you like, add about 1/2 cup of sauce to another tablespoon of cornstarch and whisk back into the saucepan. OR, just continue to simmer for another 5 to 10 minutes. The sauce will continue to reduce and thicken the longer you allow it to simmer.
  8. To thicken the sauce by reducing it (without cornstarch): Add the strained cooking liquid to a heavy bottom saucepan and set it over medium high heat. Reduce heat to medium and let simmer, stirring frequently, until the sauce has reduced to the desired consistency. This should take between 10 and 20 minutes.
Notes: Korean Braised Beef Short Ribs Recipe, Yes, you absolutely can do it without a slow cooker. Short ribs done in the oven in a Dutch oven are divine! Just follow the directions in this

The BEST Braised SHORT RIBS Recipe

FALL OFF THE BONE! Slow cooked, FORK-TENDER SHORT RIBS in a rich sauce flavored
Duration: 0:59

Asian Braised Short Ribs

Asian Braised Short Ribs
This delicious recipe makes Asian short ribs braised in a bath of spices, soy sauce, and rice wine until the meat becomes tender and falls off the bone.
Provided by: Vy Tran
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 17
Ingredients:
  • 3 pounds English-cut bone-in short ribs
  • 2 tablespoons olive oil
  • 2 cloves of garlic, smashed
  • ¼ cups soy sauce (Maggie or Kikkoman brand)
  • ¼ cups hoisin sauce (Lee Kum Kee brand)
  • ½ cups cup rice wine (Shaoxing brand)
  • ½ cups brown sugar
  • 3 cups water
  • 2 lemongrass stalks, tender bulb part crushed
  • 1 stub of ginger, thumb size, crushed
  • 2 cinnamon sticks
  • 5 star anise
  • kosher salt and freshly ground pepper
  • 2 green onions, white and pale green part, thinly sliced
  • cilantro leaves, chopped
  • cooked white or brown rice to serve
  • your favorite vegetables (optional)
How to cook:
  1. Preheat oven to 375˚F.
  2. Place ginger, cinnamon sticks, and star anise on a baking tray and bake in the oven for 10 minutes.
  3. In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
  4. Season short ribs with salt and pepper.
  5. Place a Dutch oven on the stove over medium-high heat and add oil.
  6. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside.
  7. Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
  8. Return garlic, lemongrass, ginger, and spices to the Dutch oven.
  9. Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
  10. Return ribs to pan and bring to a simmer for about 10 minutes.
  11. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
  12. Transfer the ribs to a platter and cover to keep warm.
  13. For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
  14. Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with green onion and cilantro. Serve right away.
  15. Note: this dish is best enjoyed the same day. If you have leftover, make sure the ribs are covered in braising liquid otherwise they will dry out.
Notes: Asian Braised Short Ribs, 2 Tbs. whole Chinese five spice · 4 lb. bone-in beef short ribs · 2 to 3 Tbs. olive oil · 1 large yellow onion, cut into 1⁄4-inch slices · 4 garlic cloves, thinly

Asian Braised Short Ribs

Asian Braised Short Ribs
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!
Provided by: Kris Longwell
Total time: 155 minutes
Cook time: 135 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: asian
Number of ingredients: 15
Ingredients:
  • 3 tbsp all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs (flanken style (Korean style))
  • 1/4 cup canola oil
  • 4 garlic cloves (minced)
  • 4 green onions (scallions, white and pale green parts, thinly sliced)
  • 2 tbsp minced fresh ginger
  • 1 tsp red pepper flakes
  • 1 cup beef stock
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce*
  • 1/2 cup rice vinegar*
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets (or specialty markets like Whole Foods, or Asian markets)
Nutrition:
  • Calories: 425 kcal
  • Serving Size: 1 serving
How to cook:
  1. Pre-heat the oven to 350 F.
  2. On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 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.
Notes: Korean Beef Short Ribs, Place short ribs in a bowl. Sprinkle flour and toss. Heat a cast iron Dutch oven on the stove, add oil. Once hot, add half of the short ribs along with a

Braised Korean Short Ribs

Braised Korean Short Ribs
My Braised Korean Short Ribs bring flavor and tenderness to the dinner table with an easy to follow recipe that you can cook in your oven or slow cooker!
Provided by: Cynthia
Total time: 165 minutes
Cook time: 150 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Korean
Number of ingredients: 12
Ingredients:
  • 3 lb English cut short ribs
  • 3/4 cup soy sauce
  • 3/4 cup beef broth
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp mirin
  • 4 cloves garlic (grated or minced very fine)
  • 2 tsp ginger (grated)
  • 1/3 cup brown sugar
  • 1 tbsp gochugaru
  • 2 tbsp canola oil (for searing ribs)
  • 1 tbsp cornstarch
  • 1/4 cup beef broth ((cold) or water)
Nutrition:
  • Calories: 395 kcal
  • Carbohydrate: 13 g
  • Protein: 34 g
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Trans Fat: 1 g
  • Cholesterol: 98 mg
  • Sodium: 1330 mg
  • Fiber: 1 g
  • Sugar: 10 g
  • Unsaturated Fat: 13 g
  • Serving Size: 1 serving
How to cook:
  1. Mix soy sauce, beef broth, sesame oil, mirin, garlic, ginger, brown sugar, and gochugaru and whisk together well. Set aside while you get your ribs ready.
  2. Heat a heavy pan over high heat. I like to use my cast iron pan for even cooking and great searing. If oven braising, make sure to use a heavy pan with a lid, like a cast iron dutch oven.Drizzle all the short ribs with some oil and salt and pepper. Rub them well with the oil and seasoning to get all the surfaces.Sear the ribs in batches (so you don't crowd the pan) on all sides. Don't be afraid to get a really hard sear on them. This is where you're going to get really deep flavor and color on your meat. Remove the seared ribs to a plate and start the next batch.If you are using your slow cooker, just put the seared ribs in the bottom of the cooker and start on your next batch of ribs.
  3. Oven braising instructions: Preheat oven to 325°F. After searing, drain off all the fat from the dutch oven. Return the ribs to the pot and pour sauce over top. Bake at 325°F for 2 1/2 hours. When done, you should be able to easily pierce a rib with a knife. If you meet any resistance, keep cooking for another 30 minutes.
  4. Place the meat on a plate and cover with foil to keep warm. Seperate the fat from the braising liquid using a fat separator or by skimming off with a spoon. Place the pot back onto the stove and heat the braising liquid to a boil.Mix 1 tablespoon of cornstarch with cold beef broth or water and pour into the liquid, whisking constantly until the sauce thickens.Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.
  5. Slow cooker instructions: Pour the sauce all over the ribs in the slow cooker, put the lid on and set to low. Cook for 8-9 hours. When done, place the meat on a plate and cover with foil to keep warm. Seperate the fat from the braising liquid using a fat separator or by skimming off with a spoon. Pour the liquid back into the slow cooker and turn it on high.Mix 1 tablespoon of cornstarch with cold beef broth or water and whisk into the liquid. Let it bubble, whisking occasionally, until the sauce thickens. Serve with rice and garnish with chopped scallions and a sprinkling of sesame seeds.
Notes: Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised}, Ingredients · 3-4 lbs short ribs, bone-in · Kosher salt or coarse ground sea salt · 1 cup (236ml) soy sauce (If you are pre-salting the meat, use
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