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Asian-Inspired Creamy Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 60 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Preheat Oven: While the ribs are resting, preheat your oven to 325°F (163°C) to prepare for the slow braising process.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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