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


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


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!
4.93 from 26 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


  • 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


  • 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.



Calories: 425kcal
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  • I can’t wait to try out this recipe, but just one question: Do you use natural rice vinegar, or seasoned rice vinegar?

    Thanks for a great looking recipe! I’ve just found your blog and will happily be exploring more .

    • Hi Tracy! We are so glad you found us!! You could really go with either and be just fine. I’ve honestly used both. The flavors are nice and bold in this recipe, so you’ll be happy with either. Let us know if you make the ribs and what you think! All the best, Kris & Wesley

  • 5 stars
    I made this (again) for New Years Eve dinner! What an elegant meal that everyone raves about. I did make it the day before allowing me to remove the rendered fat after it was chilled. If you want to make a memorable meal don’t look any further!!! Happy New Year!!

    • Hi Sarah!! So sorry for the delayed response here! We are so THRILLED that you and your guests loved the short ribs! And great call to remove the rendered fat! Happy New Year!! All the best, Kris & Wesley

  • Kris – You nailed it man. I cook a lot and had wanted to try these for awhile. I followed the recipe EXACTLY and WOW! And that awesomesauce! I did cook at 300 F though, and it was just perfect.
    Thank you so much for this great recipe!

  • 5 stars
    I just made these short ribs for the first time. Followed the recipe exactly (except I used traditional short ribs instead of the kind mentioned in the recipe). I cook often, and have made many delicious things. However, this has to be the most delicious, amazing, restaurant quality thing I have EVER made. Thank you for the recipe!

    • Hi Brittany! Woo hoo!! Congrats on nailing an amazing meal! Traditional short ribs are GREAT! We are so so happy you had success with the ribs and THANK YOU so much for letting us know. That means the world to us!! Please stay in touch! All the best, Kris & Wesley

  • This is a fabulous recipe. I made it with half the ribs, but 3/4 of everything else, substituting harrisa for the hoisin. I cooked it on the stove top for about 2 hours. The flavor was wonderful. Thank you for sharing your recipe.

    • Hi Margaret! Thank you so much for letting us know! And your modifications sound wonderful! So very glad you had success with the recipe. We love these ribs so much, too! Please stay in touch! All the best, Kris & Wesley

    • Hi Eileen! Yes, these can be made ahead and then re-heated in the oven. We find them best soon after the braising is complete. But they re-heat beautifully. That also give you the opportunity to remove congealed fat, which is a plus. Let us know if you make them and what you think!! All the best, Kris & Wesley

  • 4 stars
    I made these a while back and while the flavor was exactly what I was looking for (just like those I’ve had in Asian restaurants), the cooking time/temp didn’t work. I used my le Creuset Dutch oven–which rarely fails me–and about halfway through the cook I could smell that burnt sugar smell. So I took them out and they were edible, but the sauce had mostly evaporated away and what was left had a burnt taste, and of course they were still a bit tough. It was a shame because as I said, this recipe is exactly what I’d been looking for for years!

    So, I’m going to try them again this weekend, and I think I’m going to lower my oven temp to 325F and keep a closer eye on them. It could be my oven runs hot, but isn’t 350F a bit high for a braise, in general? I usually braise at 325F or even 300F. Would like your thoughts on this but hopefully the lower temp will do the trick. Thanks for a great recipe.

      • Hi Melanie! So so sorry to hear the recipe didn’t work out perfectly for you! We would by all means suggest lowering the temperature to 325°F. We make these quite often, and 350°F works for us, but maybe it is a difference in ovens. I’m assuming all the liquid measurements were correct? We are so glad you liked the recipe, just need to get the cooking temp/time straightened out for you. I do believe the lower temp should do the trick. I’d even try 300°F and check them periodically, and increase the heat of you think necessary. Please do let us know how things turn out on the next go around!! All the best, Kris & Wesley

  • 5 stars
    These Asian ribs are to die for. They are so full of flavor. My husband could not stop eating them. They are diffinitly on my list to make over and over again.

    • Terry! That is so awesome to hear! So so so glad that you and your hubby loved them. We do love them so much, too. And thank you for letting us know. That means the world to us!! Stay in touch! All the best, Kris & Wesley

  • I’d suggest cooking it longer, to allow the fat to melt. You can always put it in the fridge to set the fat and skim it off the top. These are one of my most favorite meals and they always turn out great!

  • After more than two hours braising stovetop at very low heat in beef stock and wine, these ribs are tender but extremely fatty. The fat is visible and chewy within the meat itself. What do you think?

    • Hi Jeanne! Absolutely, they will still be fall of the bone tender and flavorful. The flanken style is just the more traditional Asian way. But good ole American-style short ribs will work great, too. Let us know if you make them and what you think. Thanks! Kris & Wesley

  • Thank you, I’m going to try to make them a day ahead and reheat them! Can’t wait. Thanks for responding and have a wonderful holiday!

    • Hi Sarah, you could make these hours in advance, and then re-heat in a low temp oven for about 20 minutes. You could probably even make the day before, and still have great success.

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