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!
- 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!