If you love rich, tender meat infused with a symphony of bold flavors, this Asian-Inspired Creamy Braised Short Ribs Recipe is absolutely a must-try. Imagine fall-off-the-bone beef short ribs slowly cooked in an aromatic blend of lemongrass, gochujang, and five spice powder, then finished with luscious coconut milk for a creamy, silky sauce that elevates every bite. This dish perfectly balances savory, sweet, tangy, and umami notes, creating a comforting yet sophisticated experience that will have you coming back for more. Trust me, once you make these braised short ribs your dinner table will never be the same!
Ingredients You’ll Need
All the ingredients here might seem simple at a glance, but each one plays an essential role in creating the incredible taste, texture, and vibrant color of this dish. From the tender bone-in short ribs that serve as the star, to the uniquely Asian-inspired pastes and spices that build layers of flavor, this list proves that big flavor starts with thoughtful ingredients.
- 4 lbs bone-in beef short ribs, English cut: Choose well-marbled ribs for the best tenderness and richness.
- Kosher salt & freshly ground black pepper: Essential basics for seasoning and enhancing natural meat flavors.
- 2 tablespoons unsalted butter: Adds a silky richness when browning and sautéing.
- 2 tablespoons olive oil: Helps achieve a beautiful sear without burning; add more if needed.
- 1 medium yellow onion, chopped: Builds a sweet and savory foundation when sautéed.
- 3 stalks of celery, chopped: Adds aromatic freshness and subtle crunch to the base.
- 3 tablespoons all-purpose flour: Helps thicken the delicious braising sauce.
- 2 tablespoons packed dark brown sugar: Balances the savory and spicy ingredients with a gentle sweetness.
- 1 tablespoon garlic paste: Provides an inviting depth and warmth throughout the dish.
- 1 tablespoon lemongrass paste: Offers a bright, citrusy note that lifts the flavors beautifully.
- 1 tablespoon gochujang paste: Infuses a gentle heat and a nuanced fermented depth.
- 1 tablespoon five spice powder: A fragrant blend that adds exotic warmth and complexity.
- 1 tablespoon Worcestershire sauce: Brings umami richness and a mild tangy bite.
- 1 tablespoon soy sauce: Adds savory saltiness with a touch of Asian authenticity.
- 1 tablespoon fish sauce: Delivers an intense umami boost and complements other seasonings.
- 1 ¼ cup Shaoxing wine (or dry sherry): Essential for deglazing and lending depth to the sauce.
- 2 ½ cups beef broth: Creates the succulent braising liquid for the ribs to soak in.
- 1 bay leaf: Infuses subtle herbal notes that tie the flavors together.
- 1 (14-ounce) can full-fat coconut milk, room temperature: Adds a creamy texture and slightly sweet flavor to balance spices.
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (for cornstarch slurry): Thickens the sauce to a luscious consistency right before serving.
How to Make Asian-Inspired Creamy Braised Short Ribs Recipe
Step 1: Season and Rest the Short Ribs
Start by generously seasoning your short ribs on all sides with kosher salt and freshly ground black pepper. Letting the meat rest at room temperature for about 30 minutes before cooking encourages even cooking and enhances the flavor absorption later on. This simple prep step lays the foundation for tender, flavorful ribs.
Step 2: Brown the Short Ribs
In a heavy-duty Dutch oven, heat the unsalted butter alongside olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep golden-brown crust. This caramelization is key for creating rich flavor. Once browned, set the ribs aside temporarily.
Step 3: Sauté the Aromatics
In the same pot, with all those tasty browned bits still clinging to the bottom, add chopped onion and celery. Sauté until the vegetables soften and release their natural sweetness, which adds layers of complexity to your dish. Stir in the flour and cook it briefly to get rid of the raw taste and start thickening the sauce.
Step 4: Bring the Flavors Together
Now it’s time for the magic—add dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Mix everything well so the aromatics and spices meld into a beautifully fragrant base. Pour in the Shaoxing wine, scraping the bottom to lift up any flavorful browned bits, which will enrich the sauce even more.
Step 5: Assemble and Braise
Return the browned short ribs to the pot, nestling them into the fragrant sauce. Pour in the beef broth and tuck in the bay leaf for a subtle herbal note. Cover the Dutch oven with its lid and transfer it to your preheated oven set at 325°F. Let the ribs braise gently for about 3 hours until the meat becomes incredibly tender and practically melts in your mouth.
Step 6: Finish with Coconut Milk and Thicken
After the ribs have perfectly braised, stir in the full-fat coconut milk while the pot is still warm to add that signature creamy texture and mellow sweetness. Mix the cornstarch slurry into the sauce and simmer gently until it thickens to a luscious, velvety consistency. Let everything rest for 5 minutes so the flavors can settle before serving.
How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe
Garnishes
To elevate the dish visually and add fresh, bright contrasts, consider sprinkling chopped fresh cilantro, thinly sliced scallions, or toasted sesame seeds on top right before serving. These garnishes add bursts of color and complement the creamy richness perfectly.
Side Dishes
These sumptuous braised short ribs shine when paired with creamy mashed potatoes or silky polenta, which soak up the decadent sauce beautifully. For a lighter side, steamed bok choy or sautéed garlic green beans offer a crisp, refreshing balance to the meat’s richness.
Creative Ways to Present
impress your guests by serving the ribs family-style in the Dutch oven or plating individually with a spoonful of sauce over the meat. For a twist, turn the sauce into a luscious stew by adding root vegetables during the last hour of braising, then serve with crusty bread to soak up every drop.
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Inspired Creamy Braised Short Ribs Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making it one of those rare recipes that tastes better the next day!
Freezing
You can freeze any leftovers in a freezer-safe container for up to 3 months. Be sure to cool the ribs and sauce completely before sealing. When thawed, the meat retains its tenderness beautifully thanks to the slow braise and creamy sauce.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If the sauce thickened too much in the fridge, add a splash of water or broth to loosen it up. Avoid microwaving to preserve the texture and flavors.
FAQs
Can I use boneless short ribs for this Asian-Inspired Creamy Braised Short Ribs Recipe?
Yes, boneless short ribs can work, but bone-in ribs tend to give the dish a richer flavor and a more succulent texture due to the marrow and collagen content. If using boneless, adjust cooking time slightly, as they may cook faster.
Is it possible to make this recipe in a slow cooker?
Absolutely! After browning the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender. Add coconut milk and cornstarch slurry in the last 30 minutes to thicken the sauce.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a perfect substitute. Alternatively, you can use a dry white wine or even a mix of rice vinegar and water, but the flavor won’t be quite as authentic.
How spicy is this Asian-Inspired Creamy Braised Short Ribs Recipe?
The gochujang paste adds a moderate heat level with a mild fermented sweetness. If you prefer less heat, reduce the amount or omit it entirely. You’ll still get plenty of flavor from the other spices and sauces.
Can I make this recipe dairy-free?
Yes, just swap the unsalted butter with extra olive oil or a neutral oil of your choice, and use full-fat coconut milk as directed. The coconut milk makes this recipe naturally creamy without any dairy.
Final Thoughts
There’s something truly special about a recipe that brings together bold Asian flavors and the comforting richness of creamy, slow-braised short ribs. This Asian-Inspired Creamy Braised Short Ribs Recipe is a culinary hug that will fill your kitchen with irresistible aromas and your belly with joy. Whether you’re cooking for family, hosting friends, or simply craving a cozy meal, this dish delivers every time. Give it a try—you’ll be so glad you did!
Print
Asian-Inspired Creamy Braised Short Ribs Recipe
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 40 minutes
- Yield: 4 servings
- Category: Braised Meat
- Method: Baking
- Cuisine: Asian Fusion
Description
These Asian-Inspired Creamy Braised Short Ribs combine tender beef slow-cooked in a richly flavored sauce with a blend of lemongrass, gochujang, five spice, and coconut milk. Perfectly browned and braised to melt-in-your-mouth perfection, this dish offers a delightful fusion of savory, sweet, and umami flavors, making it an ideal comforting meal served over mashed potatoes or polenta.
Ingredients
Meat
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 stalks of celery, chopped
Thickening & Sugars
- 3 tablespoons all-purpose flour
- 2 tablespoons packed dark brown sugar
Pastas & Spice Blends
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste
- 1 tablespoon five spice powder
Sauces & Liquids
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ¼ cup Shaoxing wine (or dry sherry)
- 2 ½ cups beef broth
- 1 bay leaf
- 1 (14-ounce) can full-fat coconut milk, room temperature
Thickening Agent
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (cornstarch slurry)
Instructions
- Season & Rest the Short Ribs: Generously season the beef short ribs with kosher salt and freshly ground black pepper on all sides. Allow them to rest at room temperature for 30 minutes to enhance flavor absorption and even cooking.
- Preheat the Oven: Set your oven to 325°F (162°C) to prepare for the braising process.
- Brown the Short Ribs: In a large Dutch oven, heat the unsalted butter and olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs until they develop a rich brown crust on all sides. Remove browned ribs from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped yellow onion and celery. Cook until tender and translucent, about 5-7 minutes. Stir frequently to prevent burning.
- Add Flour: Sprinkle the all-purpose flour over the softened vegetables and cook for 1-2 minutes, stirring constantly to create a roux and eliminate raw flour taste.
- Add Flavor Pastes and Sauces: Mix in the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, and five spice powder, stirring to combine. Then add Worcestershire sauce, soy sauce, and fish sauce, blending all ingredients thoroughly.
- Deglaze with Shaoxing Wine: Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom. Let it simmer for 2-3 minutes to slightly reduce.
- Assemble the Braise: Return the seared short ribs to the pot, nestling them into the sauce. Pour in the beef broth and add the bay leaf for aromatic depth.
- Braise in the Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Cook for approximately 3 hours until the short ribs are fork-tender and the meat is falling off the bone.
- Finish with Coconut Milk: After removing the pot from the oven, stir in the full-fat coconut milk gently to enrich the sauce with creamy texture and subtle sweetness.
- Thicken the Sauce: Mix the cornstarch and water to create a slurry, then add it to the pot. Place the pot back on the stovetop over medium heat, simmering while stirring until the sauce thickens to a luscious consistency.
- Rest the Dish: Let the braised short ribs sit for 5 minutes off the heat to allow the flavors to meld beautifully.
- Serve: Serve the creamy braised short ribs over mashed potatoes or creamy polenta to enjoy a comforting and flavorful meal.
Notes
- For best results, use bone-in short ribs for enhanced flavor and tenderness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of gochujang paste based on your preferred spice level.
- Allowing the meat to rest at room temperature before cooking improves cooking evenness.
- The cornstarch slurry is essential for thickening without altering flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
