Asian Braised Short Ribs

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Asian Braised Short Ribs are seriously finger-licking good.  The Asian influences are Chinese, Japanese, Thai and Korean.  They are literally fall-off-the-bone good.

And talk about flavor. Insanely delicious.

Asian Braised Short Ribs on a white platter with Asian slaw

ASIAN BRAISED SHORT RIBS ARE EASY TO MAKE AT HOME

Of course, it’s all about the incredible meaty short ribs. Nice and marbled.

Watch us show you how easy it is to make these amazing Asian Braised Short Ribs in your own kitchen!

Be sure to tell the butcher you want your beef short ribs “flanken-style”…you’ll get half-inch slices of ribs with three little bones per rib.  This is also what is called “Korean style.”

Beef short ribs are available in most major super markets. If you don’t see them, ask the butcher, he/she can order you some.

Asian Short Ribs recipe

Dredging the ribs in flour helps the sauce to stick to the ribs and creates this incredible sticky crust on the meat that is distinctly Asian.

And you won’t believe the smell in your kitchen as the slowly braise.

Asian Short Ribs recipe

CRISP AND FLAVORFUL SLAW IS THE PERFECT SIDE FOR THESE RIBS

The perfect side dish for these bold ribs is a wonderful Asian slaw.

The cool, crunchy slaw matches amazingly well against the tender, fall-off-the bone ribs.

Oh, it’s so good.

Asian Short Ribs recipe

We absolutely love this Asian Short Ribs recipe so much!

Short ribs are amazing because they adapt to so many types of flavors and cuisines. Adding an Asian-fusion twist to them is about as good as you’ll find.

It’s great to serve these on a big platter and just let folks dig in, or pick at them however they like.   They are so tender, don’t worry if they fall apart a bit as you transfer them to serving dishes.  It’s okay…these are meant to be a little messy.

This has become an absolute Loon favorite. Perfect anytime of the year. You’ll also love our Braised Short Ribs. All of these are wonderful served with a side of our Kickin’ Roasted Broccoli!

Asian Braised Ribs stacked onto a white platter

Now, it’s time to get you some “flanken style” beef short ribs, and make this incredible Asian Short Ribs and Slaw recipe!

Asian Braised Short Ribs stacked on a platter

Asian Braised Short Ribs

These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavors, they are fall-off-the-bone amazing. They're a little messy, but absolutely one of the best things you'll taste. Incredible!
4.91 from 21 votes
Print Pin Rate
Course: Asian, Entree
Cuisine: asian
Keyword: Short ribs, Slow-Cooker
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6 people
Calories: 425kcal

Ingredients

  • 3 tbsp all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs flanken style (Korean style)
  • 1/4 cup canola oil
  • 4 garlic cloves minced
  • 4 green onions scallions, white and pale green parts, thinly sliced
  • 2 tbsp minced fresh ginger
  • 1 tsp red pepper flakes
  • 1 cup beef stock
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce*
  • 1/2 cup rice vinegar*
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets

Instructions

  • Pre-heat the oven to 350 F.
  • On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Turn the short ribs in the seasoned flour, shaking off any excess.
  • In a large frying pan over medium-high heat, warm the canola oil.
  • Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  • Remove from the pan and set aside.
  • Pour off all but about 2 tablespoons of the oil in the skillet.
  • Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  • Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  • Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  • Cover and cook until the ribs are very tender, about 2 hours.
  • When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  • Transfer the ribs to serving dishes or platter.
  • Spoon the sauce over the ribs.

Video

Nutrition

Calories: 425kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

 

67 Comments

  • Hi guys – I’m making these tonight!! Our son can’t handle anything too spicy, so I’m wondering if these are overly spicy or is it more of a subtle heat? I’ll probably skip the red pepper flakes for him, but I’m definitely using my chili garlic sauce. So can our spice wuss handle the heat in this dish?

    • Hi Jenni! These ribs are not terribly spicy at all. You’re okay to leave the red pepper flakes out and go easy on the chili garlic sauce. Everything mellows as it braises. Please let us know how it all turns out and hopefully your ‘wuss’ (LOL) can handle it…we’re sure he can!!!! xoxo Kris & Wesley

  • 5 stars
    I’m not going to embarrass myself with how many substitutions I had to make. Living in Mexico sometimes limits the availability of ingredients – plus using what I had on hand without going to the market – but the “bones” of the recipe belong to you and I cannot sufficiently express how much my son and I loved these ribs. Served over rice with peas and carrots, plus some leftover Mexican rice mixed in. There is a dining heaven.

    • Hi Joy!! So so sorry for the delayed response here…this makes us so happy to hear! You sound like quite the accomplished cook! We are thrilled you were able to make the necessary modifications and still had an amazing feast. It all sounds heavenly!! Thank you so much for letting us know and for the wonderful review!! Sending lots of joy and happiness to you and your loved ones down Mexico way!!! Kris & Wesley

  • 4 stars
    I have made these asian style ribs twice now and have a question. In fact we just had them for my son’s birthday tonight! He thought they were delicious!!
    I unfortunately did not take a photo. I cooked mine in the oven at 350 as I do not have a slow cooker.
    I’m wondering if the heat is too high in my oven because the sauce becomes very dark and sticky. I tried the last 45 minutes at 330 and it was a bit better than the first time. Do you have any tips for me?
    Thanks for the great recipes!

    • Hi Karen! So sorry for the delayed response. Try cooking them at 250. The low and slow is the way to go. 350 or 330 may be too high in your oven. They may take a little longer, but they will cook perfectly. The sauce is very sticky, though. Thank you so much!!!!

    • Hi Lor!! That’s so awesome to hear! So glad you loved the ribs! And thank you for letting us know and for the great review! We appreciate that so much! All the best, Kris & Wesley

  • 5 stars
    First, I made your meatloaf. That was enough to convince me to see what else you had cooking. Decided to make the braised short ribs. Again, made them exactly as specified and they were delicious. Very spicy and sweet. Big flavor. Just wanted to say that the bold flavors lent themselves to a delicious banh mi sandwich with the left-overs. Just added onion, pickled jalapenos and carrots and cilantro and constructed a perfect sandwich on a fresh baguette. Thought you might have a suggestion for another shouldn’t miss recipe among your many options? I will probably try the boracho beans, but would love to hear what you guys think is a must make.

    • Hi Doug! Wow! That is so awesome to hear! And we are really thrilled you loved the meatloaf and the Asian braised short ribs…and man! That banh mi sounds heavenly!! We really love our Hearty Beef Stew, Parmesan-Crusted Chicken, and Roasted Pork Shoulder. But we have a strict rule…if it’s not amazing to us, then we won’t share it with our readers. So, in our humble opinion…we don’t think you’ll go wrong with any of the recipes! The boracho beans are wonderful, by the way! Let us know if you make them, or anything else, and how it all turns out! All the best, Kris & Wesley

  • 5 stars
    You guys are great. I’ve never commented but have always been successful with your recipes. This is no exception! Perfect. All I did different was cut back siracha to only two TBS and I added a dash of five spice powder which was transformational! Highly recommend trying that next time you make!

    • Hi Diane!! Thank you SO MUCH for letting us know and we could not be happier to hear you are having such great success with our recipes! That just fills our hearts with joy! And we will DEFINITELY add some 5 spice to the Asian ribs next time, sound so delicious!! Thank you again so much for reaching out to us and for the wonderful review. That just means the world to us. Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    This was amazing! It was surprisingly easy. I had to make several substitutions based on what I had on hand and what I could find at my local market (shallot instead of green onion, apple cider vinegar in place of the rice vinegar, tri-tip steaks instead of short ribs), but it was excellent all the same. We paired it with homemade noodles and blanched baby spinach. Thank you! I will for sure try more of your recipes. This was a memorable meal!

    • Woo hoo!!! You have no idea how happy this makes us to hear! Sounds like you made perfect modifications based on what you had and it all sounds SO DELICIOUS!!! Please stay in touch!!! All the very best, Kris & Wesley

    • Hi Fran! Of course! Just transfer the ribs to your slow cooker and then add the broth mixture. Cover and cook on HIGH for 3 hours, or LOW for 6 hours. When they are done, use a spoon to skim as much from the surface as possible. Let us know if you make them and what you think!!! Best, Kris & Wesley

  • Hi. Recipe looks great! Just placed in the oven. Only thing is I had only almost 3 lbs of ribs (1/2 the amount your recipe calls for) so I figured to use half of the ingredients for the sauce. The sauce is laying about less than half way below the ribs in a Dutch oven similar looking in size to what you show in your video. I’m hoping there’s enough sauce? Wondering if I should have used the amounts you suggested even with less meat? Any thoughts welcome! Thank you

  • 5 stars
    These are amazing. I made them using buffalo short ribs and in my Fissler pressure cooker. Also I had to use cornstarch instead of flour since we had a couple of gluten intolerant guests. Ohs and ahs from everyone. Other than the cornstarch I followed your recipe exactly. Great job gentlemen.

  • Hi Kris,

    This recipe sounds delicious and I’d love to give it a try. I only have standard short ribs and not the ones cut Korean style; any suggestions on cooking time adjustments?

    • Hi Tyna! So sorry for the delayed response!! You can use regular short ribs and they will still be absolutely delicious. Let the ribs cook for about 2 hours, and they will be fall-off-the-bone delicious! Let us know how they turn out and what you think!! Best, Kris & Wesley

  • 5 stars
    I’ve made this twice and we loved it! The first time I found it a bit salty so omitted the initial salt in the dredging flour the second time around. This is definitely a keeper!

    • Awesome, Kyla! We are so thrilled you loved the ribs! They are one of our all-time favorites, too!! Thanks for letting us know and for the GREAT review! That really means so much to us! Please stay in touch! All the best, Kris & Wesley

  • 5 stars
    These ribs are delicious. I made them two nights in a row. The first night I overcooked them. The second night they were perfect. I served them with white rice and Spicy Chinese Sichuan Green Beans. My family and I are in love with these ribs! Thank you! Thank you! Thank you.

    • Hi Joyce!! That is so wonderful to hear and so glad you gave them a 2nd try! Your meal sounds absolutely amazing!! We are thrilled you and your family love the ribs. We love them, too!! So good! Thanks so much for letting us know and for the wonderful review! That means the world to us! All the best, Kris & Wesley

  • 5 stars
    Soooo good! I’ve always loved flanken-style ribs, but I’ve never had them like this. Thank you for sharing this recipe! I actually made this twice already. The first time, I finished them on the stove top on low heat for 1.5hrs or so and the second time I used a pressure cooker because I started dinner late and had to cit down the cooking time. That took about 40 mins once they were browned first. I can’t wait to make them again.

    • Hi Belinda!! That all sounds fantastic! We are so so so happy you are enjoying these braised ribs! They are definitely one our favorites, too! And thank you so very much for letting us know and for the great review. That means the world to us!! All the very best, Kris & Wesley

  • 5 stars
    I’ve been doing a Thursday night steak night (mostly) every week during quarantine with whatever cut of beef the vendor at the farmer’s market recommends. A few months back he didn’t have my usual filet or ribeye but handed me these “Korean style short ribs” and said I wouldn’t regret it. I had no idea what to do with them, did some googling, found your recipe, and made one of my favorite things I’ve ever cooked! I think I actually did a little dance when I first tasted them. I served them with a sesame cauliflower rice, Korean seasoned spinach, and a fried egg on top. Perfection. I just picked up some more at the market today and I’m going to try your slaw recipe this time around. Thanks so much for the recipe!! (my roommates thank you too, they just don’t know it yet)

    • Hi Mary!! That makes us so so so happy to hear!! We’re so glad you had success with the ribs and your meal sounds absolutely heavenly!! Thank you so much for letting us know and for the wonderful review! That means the world to us!! Stay in touch! All the best, Kris & Wesley

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