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 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.
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.
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.
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!
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
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
Delicious and so easy to make! Thank you❤️
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
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
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
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
Can you put these in the crock pot instead of the oven? Is so, for how long? Thanks!
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
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
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
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
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
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
Kia Ora from New Zealand! I made this 2 nights ago and it was sen….freakin’sational! My partner Tim was super impressed and this will be a recipe we definitely make again! Especially for guests! We just made enough for the two of us this time but I know the whole family will love it too! Cheers, Carolyn
Hi Carolyn from New Zealand!! So so so thrilled that you loved the ribs! We love them so much, too!! Thank you so much for letting us know and tell Tim thanks, too!!! We LOVE New Zealand, btw!! Best folks in the world!! xoxo Kris & Wesley
What wine would you recommend to drink with the ribs – could I drink a sparkling wine with these flavors.
Hi Gail, you could really go with a nice dry red or white with these ribs. They are rich and meaty, but fall-off-the bone delicious. We’re leaning toward a nice white, like Sauvignon Blanc or Chardonnay. But again, a robust red would be good, too. Hope this helps somewhat! Let us know how they turn out and what you think! Best, Kris & Wesley
Thank you thank thank you. My pregnant wife has been missing our date nights and with this recipe I brought a restaurant quality date night to us. She LOVED the dish, you guys made me look like a hero. You’ve got a new household of fans.
Michael! You have no idea how happy the makes us!! So so so glad you hit it out of the park for your expecting wife!! WIN!!! We are so excited for you and your wife!! Stay safe and stay in touch!!! All the very best, Kris & Wesley
used this recipe(kinda-of) as a base for our(yaks.com) unique interpretation. Made the base sauce. Poured over ribs. Wrapped in foil. 3 hour in smoker at 280. Pulled from smoker let cool so sauce in foil thickened. Slathered ribs with sauce placed in smoker without foil directly on grates at 280 for a 40 minute glaze….wow. Thanks for the recipe.
Holy smokes, Mike. That sounds absolutely amazing. Thanks for letting us know and glad you had such amazing success!! And damn, we need to make a trip to Northern CA and give Yaks a serious visit!!
Hey guys,
My girlfriend and I got some cuts of grass fed beef from a local farmer. There was a package labeled “oriental ribs” so we googled “oriental rib recipe” and came across this post. We just made it tonight with the slaw and it was SO GOOD! We also made some cornbread that paired perfectly with it. Thanks so much for the recipe. Definitely worth the effort! I also would like to note that we didn’t have a dutch oven, but a deep pan worked well for us, we also reduced the cook time/heat since we only had 1.5 lbs of beef.
Cheers,
Ben & Maddie
Hi Ben & Maddie! That is so awesome to hear!!! Sounds like you had a killer-delicious meal!! And sounds like your modifications were absolutely spot on! We are so so glad you enjoyed the ribs and the slaw and thank you SO MUCH for letting us know and the GREAT review. Please stay in touch!! All the best, Kris & Wesley