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My BigMouth Blog | A Blog by Jason Glover

Asian Braised Short Ribs

Asian Braised Short Ribs - Dads That Cook

By Jason Glover

DifficultyBeginner

Slow cooked, fork-tender short ribs in a rich sauce flavored with red wine, spices, and lots of garlic. These Asian Braised short ribs are proof that not all ribs have to be done on the grill!

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Yields6 Servings
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

 2 tbsp avocado oil
 5 lbs (about 12 pieces) short ribs
 kosher salt and freshly ground pepper, to taste
 9 cloves garlic, peeled and lightly crushed
 1 large sweet onion, roughly chopped
 4 cups beef stock
 2 cups red wine
  cup honey
 1 cinnamon stick
 3 whole cloves
 1 4" piece fresh ginger, peeled and thinly sliced
 2 tsp fish sauce
 cooked jasmine rice, for serving
 sesame seeds - pinch for serving
 green onions sliced - pinch for serving
Tools

Brown the Ribs
1

Preheat oven to 325°F.

2

Heat the avocado oil in a large Dutch oven over medium-high heat. Season the shorts ribs generously with salt and pepper and cook, in batches, for 3-4 minutes on each side, until golden brown. Transfer the ribs to a plate and set aside.

Make the Sauce & Braise the Short Ribs
3

Reduce heat to medium. Add the garlic and onion to the Dutch oven and cook, stirring frequently, until golden, about 10 minutes.

4

Pour in the broth, wine, vinegar, and honey. Add the star anise, cinnamon stick, clove, ginger, and fish sauce. Stir to combine.

5

Return the short ribs to the pot. Cover and transfer to the oven. Cook for about 3 hours, until the ribs are fork tender.

Finish the Sauce & Serve
6

Transfer the cooked ribs to a plate using tongs or a slotted spoon. Use a fine strainer or cheese cloth over a medium bowl to strain the sauce. Skim the fat from the top and discard.

7

Pour the sauce back into the pot and cook over medium heat for about 10 minutes, until thickened. Return the ribs to the sauce and toss to coat.

8

Serve the short ribs over rice, add some sesame seeds and sliced green onion to the top and Enjoy!

Inspired by: bon appétit

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Ingredients

 2 tbsp avocado oil
 5 lbs (about 12 pieces) short ribs
 kosher salt and freshly ground pepper, to taste
 9 cloves garlic, peeled and lightly crushed
 1 large sweet onion, roughly chopped
 4 cups beef stock
 2 cups red wine
  cup honey
 1 cinnamon stick
 3 whole cloves
 1 4" piece fresh ginger, peeled and thinly sliced
 2 tsp fish sauce
 cooked jasmine rice, for serving
 sesame seeds - pinch for serving
 green onions sliced - pinch for serving
Tools

Directions

Brown the Ribs
1

Preheat oven to 325°F.

2

Heat the avocado oil in a large Dutch oven over medium-high heat. Season the shorts ribs generously with salt and pepper and cook, in batches, for 3-4 minutes on each side, until golden brown. Transfer the ribs to a plate and set aside.

Make the Sauce & Braise the Short Ribs
3

Reduce heat to medium. Add the garlic and onion to the Dutch oven and cook, stirring frequently, until golden, about 10 minutes.

4

Pour in the broth, wine, vinegar, and honey. Add the star anise, cinnamon stick, clove, ginger, and fish sauce. Stir to combine.

5

Return the short ribs to the pot. Cover and transfer to the oven. Cook for about 3 hours, until the ribs are fork tender.

Finish the Sauce & Serve
6

Transfer the cooked ribs to a plate using tongs or a slotted spoon. Use a fine strainer or cheese cloth over a medium bowl to strain the sauce. Skim the fat from the top and discard.

7

Pour the sauce back into the pot and cook over medium heat for about 10 minutes, until thickened. Return the ribs to the sauce and toss to coat.

8

Serve the short ribs over rice, add some sesame seeds and sliced green onion to the top and Enjoy!

Asian Braised Short Ribs

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