Description
Sticky Asian short ribs are slow-braised until fall-off-the-bone tender, then finished in a glossy, savoury glaze perfect for rice or noodles. Even better the next day. Totally dinner-party worthy!
Ingredients
Units
Scale
- 3 to 3 1/2 pounds bone-in beef short ribs
- 2 cups reduced sodium beef stock
- 1/2 cup reduced sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup brown sugar
- 1/4 cup sesame oil
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons corn starch
- 2 tablespoons water
- Sesame seeds
- Thinly sliced green onions
Instructions
- Preheat oven to 325°F.
- In an oven-proof pot with a tight fitting lid, or Dutch oven; combine soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and chili flakes.
- Add ribs to the pot, nestling them into the sauce. Cover and transfer to the oven.
- Braise for 2½ to 3 hours, turning ribs once or twice, until fork-tender.
- Remove ribs and skim excess fat from the sauce.
- In a small bowl, add about two tablespoons of cornstarch to equal amount of water and stir to combine. Simmer sauce on the stovetop, add enough of your cornstarch slurry to thicken your sauce to the consistency you like, glossy and tasty.
- Return ribs to the pot and spoon glaze over to coat.
- Finish with sesame seeds and green onions.
Notes
Serving notes: Serve over rice, noodles, or alongside simple greens.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Asian
