Asian-Style Beef Short Ribs
Moist, tender and flavorful, these Asian-Style Beef Short Ribs slowly braised in a tasty sauce are absolutely awesome!
Ingredients
- 4 1/2 lbs. Korean-style beef short ribs (about 10 to 12 ribs)
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 tbsp. canola oil, or as needed tips & tricks
- 2 cups yellow onions, diced
- 4 large cloves garlic, pressed
- 2 tbsp. ginger, minced
- 1/3 cup Shaoxing wine aka yellow wine
- 4 cups low-sodium beef broth, or as needed
- 2/3 cup brown sugar, tightly packed
- 1/4 cup sweet chili sauce see Recipe
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tbsp. sriracha sauce, or to taste
- 1 large stalk lemongrass, smashed tips & tricks
- 2 tbsp. cornstarch (mixed with 3/4 cup cold water)
- 2 large chopped green onions, for garnish
Directions
- Generously season ribs on one side with salt and pepper; set aside.
- In a Dutch oven over medium-high heat, add oil and when shimmering, working in batches, add seasoned short ribs seasoned side down; season the top generously with salt and pepper.
- Cook until browned, about 2 minutes per side. Remove and set aside.
- Preheat oven to 325ºF
- Reduce heat to medium, add onion and sauté for 2 minutes, scraping the bottom of the pot to dislodge any brown bits.
- Add garlic and ginger; sauté for 1 minute.
- Pour in Shaoxing wine, stir well and if there’s still brown bits at the bottom of the pot, scape them off.
- Add 2 cups of beef broth, brown sugar, sweet chili sauce, soy sauce, hoisin sauce, and sriracha. Quickly stir and add lemongrass.
- Turn heat back to medium-high. When it gets there, return the ribs including any accumulated juices. Add 2 more cups beef broth.
- When it starts boiling, cover and transfer to preheated oven and braise for 1 ½ to 2 hours.
- Halfway through cooking, flip the top short ribs over and spoon some liquid on top; return for the remaining cooking time.
- When ribs are fork-tender and the internal temperature reaches 170ºF, remove from the heat and transfer short ribs to a plate; set them aside.
- Remove the lemongrass and discard it.
- Turn the heat on medium-high and bring the mixture to a boil.
- When it gets there, add cornstarch mixture and stir until the sauce thickens, about 45 to 60 seconds; taste and adjust if necessary.
- Return the beef short ribs back to the Dutch oven including any accumulated juices, reduce the heat to medium-low, push them down into the sauce keep them warm until ready to serve.