Asian-Style Braised Short Ribs

Staff Writer
Asian-Style Braised Short Ribs
Asian-Style Braised Short Ribs
Will Budiaman

Asian-Style Braised Short Ribs

In creating the sauce for these short ribs, I aimed for a balance of sweet, salty, spicy, and tanginess that's so crucial in many Southeast Asian dishes. The brown sugar, soy sauce, Thai chiles, and vinegar all come together to create a harmony of flavors that's wonderful and delicious.

See all braising recipes.

Click here to see Heavenly Short Rib Recipes.

Ready in
1 day, 3 h
2
Servings
715
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon canola oil
  • 3/4 Pounds boneless short rib steak, cut into large chunks
  • 1 yellow onion, chopped
  • 4 Thai chiles, halved
  • 10 cloves garlic, chopped roughly
  • One 3-inch piece ginger, minced
  • 1/2 Cup low-sodium soy sauce
  • 1 Tablespoon seasoned rice vinegar
  • 1/4 Cup brown sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon chopped mint, for garnish
  • 1 Tablespoon chopped cilantro, for garnish

Directions

Preheat the oven to 300 degrees.

Heat the canola oil in a large sauté pan over high heat. Add the short ribs and sear on both sides, about 5 minutes. Add the onion, chiles, garlic, and ginger and cook, stirring occasionally, until the onion is brown around the edges, about 10 minutes. Remove the short ribs to a plate with a slotted spoon.

In a bowl, mix together the soy sauce, rice vinegar, and brown sugar. Add the mixture together with the short ribs and their juices to the pan. Cover with a lid, place in the oven, and braise until tender when pierced with the tip of a knife, about 1 ½ hours.

Let the short ribs cool in their liquid. Place in the refrigerator overnight. The next day, skim off any solidified fat at the top, and drain the meat and vegetables, reserving the cooking liquid.

Transfer the cooking liquid back to the sauté pan and reduce over high heat for 15 minutes. Add the cornstarch, stir, and cook until thickened, about 1 more minute. Place the meat and vegetables back in the pan to reheat briefly, and serve garnished with the mint and cilantro. 

Asian Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Asian Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
43g
67%
Sugar
26g
N/A
Saturated Fat
16g
82%
Cholesterol
119mg
40%
Protein
40g
79%
Carbs
45g
15%
Vitamin A
52µg
6%
Vitamin B12
3µg
49%
Vitamin B6
2mg
76%
Vitamin C
139mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
12%
Vitamin K
21µg
26%
Calcium
107mg
11%
Fiber
3g
13%
Folate (food)
67µg
N/A
Folate equivalent (total)
67µg
17%
Iron
5mg
30%
Magnesium
111mg
28%
Monounsaturated
21g
N/A
Niacin (B3)
9mg
46%
Phosphorus
413mg
59%
Polyunsaturated
4g
N/A
Potassium
1119mg
32%
Riboflavin (B2)
0.7mg
40.1%
Sodium
2411mg
100%
Sugars, added
18g
N/A
Thiamin (B1)
0.3mg
19.6%
Trans
2g
N/A
Zinc
8mg
53%

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