I have such a soft spot for braised short ribs. They’re the kind of dish that makes the whole house smell amazing and gets people lingering around the kitchen long before dinner is ready. These Asian-inspired short ribs are my go-to when I want something comforting but a little different from the usual Sunday roast. The flavors are bold – a mix of soy, ginger, garlic, and just the right amount of sweetness – and the meat practically slides off the bone.
I still remember the first time I made these for friends: the platter barely hit the table before everyone was reaching in, picking at the sticky ribs, and nodding through mouthfuls. That’s when I knew this recipe had to stay in rotation.
Why You’ll Fall for These Ribs
- That texture: After slow-braising, the ribs are so tender you don’t even need a knife.
- The sauce: Rich, sticky, and deeply savory with a hint of sweetness – it clings beautifully to the meat.
- Crowd-pleasing: I’ve never served these without someone asking for the recipe. Perfect for gatherings where you want something impressive but not fussy.
- Flexible: Works just as well for a cozy weeknight (leftovers reheat beautifully) as it does for a weekend dinner party.
My Tips for Buying and Prepping Short Ribs
When I first started making short ribs, I didn’t realize how much the cut mattered. The magic here is in asking your butcher for flanken-style short ribs – those thin, cross-cut slices with three little bones running through. This is sometimes called “Korean style,” and it’s exactly what you want for this recipe.
If your store doesn’t have them out in the case, don’t be shy – just ask. Butchers are usually happy to cut them fresh. I’ve even had success ordering them ahead when I know I’ll be cooking for a bigger group.
Another tip: dredging the ribs lightly in flour before searing makes a huge difference. It helps the sauce cling, creating that irresistible sticky coating. I skip this step sometimes when I’m in a rush, but trust me, when you do it, you’ll taste the difference.
Cooking Notes from My Kitchen
The best part about this dish is how hands-off it is once you’ve done the searing. After that, you just let the oven do its slow magic. I usually use a heavy Dutch oven, but any deep oven-safe pot with a lid works.
Don’t rush the braising – give the ribs the time they need. I like to start these in the afternoon so that by dinner, the ribs are soft enough that the bones slip right out. And yes, the smell that fills the kitchen while they cook is pure torture, but it’s worth the wait.
The Perfect Side: Crisp Asian Slaw
I always pair these ribs with a simple slaw. The cool crunch balances the richness of the meat, and the light dressing cuts through the sticky sauce. Sometimes I toss in shredded carrots, napa cabbage, scallions, and a splash of rice vinegar. It’s refreshing and makes the meal feel complete.
If you’re feeding a crowd, pile the ribs on a platter with the slaw on the side and let people help themselves. Don’t stress if the ribs fall apart a little as you transfer them – that’s half the charm. These aren’t meant to look polished; they’re meant to taste amazing.
Serving Ideas
- Serve the ribs family-style on a big platter – they look rustic and inviting.
- Add a bowl of steamed jasmine rice or garlic fried rice to soak up the sauce.
- I’ve even tucked leftover rib meat into bao buns with pickled veggies for a fun twist.
Storage and Leftovers
These ribs actually taste better the next day – the flavors settle in overnight. I usually store them in the braising liquid to keep the meat juicy. Just reheat gently on the stovetop or in the oven. They’ll keep well in the fridge for about 3 days. If you want to freeze them, do it with the sauce included.
Asian Braised Beef Short Ribs
Tender, rich, and packed with bold Asian flavors—these short ribs are slow-braised until they practically melt off the bone. A fragrant mix of garlic, ginger, soy, and spices creates a glossy, irresistible sauce that will have everyone reaching for seconds (and maybe licking the plate).
Ingredients
- 5–6 lbs flanken-cut beef short ribs (Korean-style)
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup canola oil
- 4 garlic cloves, minced
- 4 green onions (white and pale green parts), thinly sliced
- 2 tbsp fresh ginger, minced
- 1 tsp red pepper flakes
- 1 cup beef stock
- ½ cup soy sauce
- ½ cup hoisin sauce
- ½ cup rice vinegar
- ½ cup dark brown sugar, packed
- ¼ cup chile-garlic sauce (Sriracha works well)
Instructions
- Preheat oven: Set to 350°F (175°C).
- Season and coat: In a shallow dish, mix flour, salt, and pepper. Dredge short ribs in the mixture, shaking off excess.
- Brown the ribs: Heat oil in a large skillet over medium-high. Working in batches, brown ribs on all sides (about 12–14 minutes total). Set aside.
- Build the flavor base: Pour off excess oil, leaving about 2 tbsp in the pan. Add garlic, green onions, ginger, and red pepper flakes. Sauté for 3 minutes.
- Deglaze: Pour in beef stock, scraping up browned bits from the bottom of the pan.
- Make the braising sauce: Stir in soy sauce, hoisin, rice vinegar, brown sugar, and chile-garlic sauce. Bring to a boil.
- Braise: Transfer ribs to a Dutch oven and pour sauce over them. Cover and cook in the oven for about 2 hours, or until meat is fork-tender.
- Finish and serve: Skim excess fat from the surface of the sauce. Arrange ribs on a platter and spoon sauce generously over the top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 13147Total Fat: 966gSaturated Fat: 426gTrans Fat: 61gUnsaturated Fat: 535gCholesterol: 4234mgSodium: 4996mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 1083g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Do I have to use flanken-style ribs?
You’ll get the best result with flanken-style because they cook evenly and absorb the flavors well, but English-cut ribs (the longer, thicker kind) can work too. You’ll just need to braise them a bit longer.
Can I make these ahead of time?
Absolutely. In fact, they’re one of those dishes that benefit from being made the day before. Just reheat before serving.
What if I don’t have a Dutch oven?
No worries. You can use a roasting pan covered tightly with foil, or even a slow cooker if that’s easier. Just brown the ribs first in a skillet for flavor.
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