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Grassfed Asian Beef Short Rib Recipe

An Asian-inspired spin on traditional braised short ribs, these are sticky, a little spicy, and majorly delicious. Super simple to prepare – just a quick sear on the ribs, sauté of the aromatics, including garlic, scallions, and freshly grated ginger…just toss the rest of the ingredients in and everything into the oven for a few hours. Best enjoyed over steamed jasmine rice with plenty of that tasty braising liquid thickened to a sauce!

Serves 4-6 


  • 4-5 lbs 1915 Farm Beef Short Ribs, flanken cut
  • 2 tbsp avocado oil or other neutral high-heat oil
  • Kosher salt
  • 4 garlic cloves, minced
  • 2 tbsp grated fresh ginger
  • 4 scallions, thinly sliced (reserve 1 for garnish)
  • 1 tsp red pepper flakes
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup chile garlic sauce, such as Sambal
  • 1 tbsp cornstarch (optional – for finishing the sauce after braise)



Preheat oven to 350° Lightly salt both sides (since we have soy sauce coming up later).

In a large dutch oven over medium-high heat, add the avocado oil. Working in batches if necessary, sear the ribs, turning occasionally even evenly seared on all sides. This will take about 10-12 minutes.

Removed seared ribs from pot and set aside. Next, add garlic, ginger, green onions, and red pepper flakes. Sauce for 2-3 minutes until fragrant. Add beef broth and scrape any browned bits from bottom of the pot with a wooden spoon.

Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chili garlic sauce. Bring to a boil.

Add ribs back to the pot, ensuring that liquid comes up 3/4 of the ribs. If needed, add more beef broth. Bring liquids up to a boil, then add the lid and place pot in the oven. Braise for 2-3 hours depending on the size of ribs.

Short ribs are done when meat easily shreds when tested with a fork. Remove the ribs from sauce and set aside.

If you’d like to thicken the sauce a bit, prepare a cornstarch slurry using 1 tbsp cornstarch plus 1 tbsp of warm water. Whisk to combine and add to pot. Bring to a boil and cook, stirring constantly until sauce is thickened and coats the back of a spoon.

Slice short ribs (or shred the meat) and serve over rice, with extra sauce and scallions on top. Enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our grassfed short ribs – consider subscribing to the new Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

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