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 

INGREDIENTS

• 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)

INSTRUCTIONS

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!