If you are craving a dish that delivers deep, comforting flavors wrapped in creamy, melt-in-your-mouth tenderness, you have to try this Asian-Inspired Creamy Braised Short Ribs Recipe. This dish takes the humble short rib to a whole new level by infusing it with vibrant Asian spices and the rich silkiness of coconut milk, creating a perfect balance of sweet, savory, and umami notes. Whether you’re hosting a dinner party or simply wanting to indulge in a decadent meal at home, this recipe promises to impress with every bite and warm the soul through its luscious texture and complex, aromatic flavors.
Ingredients You’ll Need
Gathering the right ingredients can make or break any dish, but here, simplicity meets depth in every component. Each ingredient has a role that contributes to the irresistible taste and texture of the short ribs, building layers of flavor and a creamy finish that will have you hooked.
- 4 lbs bone-in beef short ribs, English cut: The star of the show, these ribs become tender and juicy during the slow braising process.
- Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing the natural beef flavor.
- 2 tablespoons unsalted butter: Adds richness and helps develop a beautiful sear.
- 2 tablespoons olive oil: For a crisp, caramelized crust on the ribs.
- 1 medium yellow onion, chopped: Brings a gentle sweetness that softens as it cooks.
- 3 stalks of celery, chopped: Lends subtle earthiness and enhances the aromatic base.
- 3 tablespoons all-purpose flour: Helps thicken the luscious sauce after braising.
- 2 tablespoons packed dark brown sugar: Balances savory flavors with a touch of caramel sweetness.
- 1 tablespoon garlic paste: Provides fragrant pungency without overpowering the dish.
- 1 tablespoon lemongrass paste: Introduces a fresh, citrusy brightness to the braise.
- 1 tablespoon gochujang paste: Adds a flavorful depth with a subtle kick of heat.
- 1 tablespoon five spice powder: Imparts a warm, spicy complexity unique to Asian cuisine.
- 1 tablespoon Worcestershire sauce: Enhances umami and rounds out the flavors.
- 1 tablespoon soy sauce: Contributes saltiness and savory notes.
- 1 tablespoon fish sauce: Brings an extra layer of savory richness and authenticity.
- 1 ¼ cup Shaoxing wine (or dry sherry): Helps tenderize the meat and infuses the braise with fragrant depth.
- 2 ½ cups beef broth: The flavorful liquid base that keeps the ribs juicy and tender.
- 1 bay leaf: Adds subtle herbal aroma that develops during the slow cook.
- 1 (14-ounce) can full-fat coconut milk, room temperature: The creamy element that makes this dish unique and incredibly rich.
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (for cornstarch slurry): Used to thicken the braising liquid to a luscious sauce.
How to Make Asian-Inspired Creamy Braised Short Ribs Recipe
Step 1: Season & Rest the Short Ribs
Begin by generously seasoning the beef short ribs with kosher salt and freshly ground black pepper. This simple step packs the meat with flavor before it even hits the pan. Let the ribs rest at room temperature for 30 minutes, allowing the seasoning to penetrate and the meat to come to an even temperature for better browning later.
Step 2: Brown the Short Ribs
Heat the unsalted butter and olive oil in a large Dutch oven over medium-high heat. Once the fats are shimmering, sear the short ribs in batches until each piece has a deep, rich brown crust. This crust is where a lot of the flavor develops, so take your time to get that perfect caramelization. Transfer the browned ribs to a plate and set aside.
Step 3: Sauté the Aromatics
In the same pot, add chopped onion and celery and sauté until they become tender and fragrant. The fond left behind from the ribs will infuse the vegetables, creating a savory base. Stir in the flour and cook for another minute or two to eliminate the raw flour taste and start thickening the sauce.
Step 4: Bring the Flavors Together
Now, add the brown sugar, garlic paste, lemongrass paste, gochujang paste, and five spice powder, stirring to coat the vegetables evenly. Follow this with Worcestershire sauce, soy sauce, and fish sauce, mixing well. Pour in the Shaoxing wine, scraping up all the tasty browned bits stuck to the bottom of the pot—this step deepens the flavor and helps deglaze the pan.
Step 5: Assemble the Braise and Cook
Return the browned short ribs into the pot, arranging them neatly. Pour the beef broth over the ribs and tuck in the bay leaf. Cover the Dutch oven and transfer it to a preheated oven at 325°F. Let the ribs braise gently for 3 hours, or until they’re incredibly tender and easily pull apart with a fork.
Step 6: Finish with Coconut Milk and Thicken Sauce
Once the ribs are tender, remove the pot from the oven and stir in the room temperature coconut milk. This addition lends a luxurious creaminess and a subtle sweetness that balances the savory elements. To thicken the sauce, stir in the cornstarch slurry and simmer on the stovetop until the sauce thickens to your desired consistency. Let the dish rest for 5 minutes to allow the flavors to meld beautifully.
How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe
Garnishes
Brighten this rich dish by sprinkling freshly chopped cilantro, thinly sliced green onions, or toasted sesame seeds right before serving. These garnishes add freshness, crunch, and a hint of herbal brightness that contrasts perfectly with the creamy sauce.
Side Dishes
This Asian-Inspired Creamy Braised Short Ribs Recipe is fantastic served over creamy mashed potatoes or silky polenta to soak up every drop of the luscious sauce. For a lighter option, steamed jasmine rice or sautéed greens like bok choy or kale make excellent companions that bring a fresh balance to the meal.
Creative Ways to Present
For a more upscale presentation, arrange the short ribs atop a bed of garlic-infused mashed potatoes, drizzle extra sauce artistically around the plate, and garnish with edible flowers or microgreens. For family-style serving, pile the ribs on a large platter with sides on the side, inviting everyone to dig in and share the comforting goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover ribs and sauce into an airtight container and refrigerate. The flavors actually deepen overnight, making leftovers even more sumptuous. Use within 3 to 4 days to ensure the best taste and texture.
Freezing
This dish freezes wonderfully. Portion the ribs with sauce into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Be sure to leave some space for expansion. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
To reheat, warm the ribs and sauce slowly over low heat on the stove, stirring occasionally to prevent sticking. You can add a splash of beef broth or water if the sauce becomes too thick. Avoid microwaving directly to preserve the tender texture and rich flavors.
FAQs
Can I use boneless short ribs for this recipe?
Yes, boneless short ribs can work, but bone-in ribs tend to offer more flavor and juiciness, making them preferable for this braise.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great alternative. For a non-alcoholic option, apple cider or white grape juice with a splash of vinegar provides a similar depth.
Is gochujang very spicy?
Gochujang has mild to moderate heat with a sweet, fermented flavor. If you prefer less heat, you can reduce the quantity or substitute it with a mild chili paste or even miso for umami without spice.
Can I make this dish 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 to 8 hours until tender. Finish by stirring in coconut milk and thickening the sauce on the stovetop.
What’s the best way to thicken the sauce if I don’t have cornstarch?
If cornstarch isn’t available, you can use arrowroot powder or make a beurre manié by mixing softened butter and flour, then whisking it into the simmering sauce to thicken it.
Final Thoughts
This Asian-Inspired Creamy Braised Short Ribs Recipe is truly one of those dishes that makes you feel like you’ve indulged in a home-cooked feast worthy of any special occasion. The way the tender meat soaks up the rich, spiced, creamy sauce is nothing short of magical. I genuinely encourage you to try making this at home—you’ll be rewarded with a comforting meal that’s both unique and deeply satisfying to share with your loved ones.
Print
Asian-Inspired Creamy Braised Short Ribs Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
Description
These Asian-Inspired Creamy Braised Short Ribs feature tender, slow-braised beef ribs infused with a rich blend of savory, sweet, and spicy flavors including lemongrass, gochujang, five spice, and coconut milk. Perfect for a comforting and flavorful meal, this dish combines traditional braising techniques with vibrant Asian ingredients.
Ingredients
Meat and Seasoning
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
Cooking Fats & Aromatics
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
Flavor Enhancers & Thickeners
- 3 tablespoons all-purpose flour
- 2 tablespoons packed dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste (Korean chili paste)
- 1 tablespoon five spice powder
- 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
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (cornstarch slurry)
Instructions
- Season & Rest the Short Ribs: Generously season the bone-in beef short ribs with kosher salt and freshly ground black pepper. Let them rest at room temperature for 30 minutes to allow the seasoning to penetrate and to bring the meat closer to room temp for even cooking.
- Preheat Oven: While the ribs are resting, preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Brown the Short Ribs: Heat unsalted butter and olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches, making sure each piece develops a deep brown crust on all sides. This step locks in flavor and adds richness. Remove browned ribs and set aside.
- Sauté the Aromatics: In the same Dutch oven, add the chopped onion and celery. Cook, stirring occasionally, until softened and tender, about 5-7 minutes.
- Add Flour: Stir in the all-purpose flour to the softened vegetables and cook for 1 to 2 minutes to cook out the raw flour taste and help thicken the braising liquid later.
- Bring the Flavors Together: Add the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce to the pot. Stir thoroughly to combine all ingredients and deepen the flavor base.
- Add Shaoxing Wine: Pour in the Shaoxing wine (or dry sherry), scraping up any browned bits stuck to the bottom of the pot—these add great flavor to the sauce.
- Assemble the Braise: Return the seared short ribs to the Dutch oven, nestling them into the flavorful sauce mixture. Pour in the beef broth and add the bay leaf to infuse additional aroma and flavor.
- Braise the Short Ribs: Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the ribs braise slowly at 325°F for approximately 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish with Coconut Milk: Remove the Dutch oven from the oven and stir in the full-fat coconut milk at room temperature, which adds creaminess and a subtle sweetness to the sauce.
- Thicken the Sauce: Mix together cornstarch and water to make a slurry, then add it to the pot. Place the pot back on the stovetop over medium heat and simmer gently until the sauce thickens to a luscious consistency.
- Rest and Serve: Let the braised short ribs sit for 5 minutes to settle the flavors. Serve the tender short ribs over creamy mashed potatoes or polenta for a complete, comforting meal.
Notes
- For best results, use bone-in English cut short ribs for optimal flavor and texture.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- Adjust the amount of gochujang paste based on your preferred spice level.
- Allowing the meat to rest at room temperature before cooking improves evenness in cooking.
- The cornstarch slurry is important to achieve a thick, velvety sauce without graininess.
- This dish pairs beautifully with mashed potatoes, polenta, or steamed rice to soak up the sauce.
