Asian-Inspired Braised
Short Ribs

Unless you are a vegetarian, I am sure that braised short ribs are already a favorite. Often these are prepared with red wine. But, this preparation, inspired by the flavors I have encountered on my travels through Asia, is one that I know you are sure to enjoy. It’s perfect to serve with a Kimchi-laden fried rice. It is also ideal to soak up the sauce. 

A plate of Braised Short Ribs garnished with green onion strips by Simon Majumdar

Asian-Inspired Braised Short Ribs Recipe

(Serves About 4)

Ingredients

  • 2 x 10-oz. Short Ribs

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 White Onion (Finely Sliced)

  • 3 Cloves Garlic (Peeled & Smashed)

  • 1 Inch Fresh Ginger (Peeled & Sliced)

  • 3 Thai Chili

  • 1 Tablespoon Brown Sugar

  • 1 Teaspoon Sichuan Peppercorns

  • 2 Bay Leaves

  • 1 Star Anise

  • 2 Cups Beef Stock

  • 1 Tablespoon Fish Sauce

  • 1 Tablespoon Dashi

  • 1 Tablespoon Soy Sauce

  • 1Tablespoon Sesame Oil

  • 1Tablespoon Chinese Rice Wine

  • 1 Tablespoon Rice Wine Vinegar

  • 3 Tablespoons Vegetable Oil

  • 2 Green Onions (Sliced for Garnish)

Instructions

  1. Combine the olive oil, garlic powder, onion powder, salt, and pepper in a bowl to form a paste. 

  2. Add the short rib and massage until all the meat is coated. 

  3. In a pan or skillet, sear the ribs on all sides on a high heat until they are a golden color. 

  4. While the ribs are searing, heat the vegetable oil in a Dutch oven or casserole pan

  5. Add the onion. 

  6. Season with a little salt and pepper. 

  7. Cook the onions on a medium heat until they soften and become translucent. 

  8. Add the garlic and the ginger, and cook for 3 minutes. 

  9. Add the seared ribs. 

  10. Add the Thai chili, brown sugar, Sichuan peppercorns, bay leaves, and star anise, and cook for 2 minutes. 

  11. Add the beef stock.

  12. Add the fish sauce, dashi, soy sauce, rice wine, and rice wine vinegar.

  13. Place a lid on the pan and cook at 300 degrees Fahrenheit for 3 hours. 

  14. After 3 hours, remove the ribs from the pan, cover in foil, and place to one side.

  15. Strain the sauce of the onions etc. (These strained vegetables and spices can be blended and used as a base for kimchi fried rice.)

  16. Reduce the stock on a gentle heat to a thick glaze consistency. 

  17. While the sauce is reducing, broil the ribs for 1 or 2 minutes each side (for color).

  18. When ready to serve, lay the ribs on a serving plate. Spoon over the glaze, and sprinkle with sliced green onions.