Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Asian-Inspired Creamy Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Preheat the Oven: Set your oven to 325°F (162°C) to prepare for the braising process.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Rest the Dish: Let the braised short ribs sit for 5 minutes off the heat to allow the flavors to meld beautifully.
  13. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://simplehomecookingtips.com/asian-inspired-creamy-braised-short-ribs-recipe/