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
Video
Ingredients
- 3 tablespoon all-purpose flour
- Salt and pepper
- 5 - 6 lbs beef short ribs flanken style (Korean style)
- ¼ cup canola oil
- 4 garlic cloves minced
- 4 green onions scallions, white and pale green parts, thinly sliced
- 2 tablespoon minced fresh ginger
- 1 teaspoon red pepper flakes
- 1 cup beef stock
- ½ cup soy sauce
- ½ cup hoisin sauce*
- ½ cup rice vinegar*
- ½ cup firmly packed dark brown sugar
- ¼ 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 ½ 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.
Nutrition
NOTE: This recipe is adapted from Williams Sonoma Essentials of Slow Cooking.
Max says
Finally deciding to leave you a thank you as I, like many others in the comments, revisit this recipe for the umpteenth time! This is a frequent request in my household and often served to guests. I’ve gotten in the habit of mixing the liquids and aromatics together and marinating the short ribs before drying, dusting, and browning them. Then I just end up deglazing with the marinade. Decided to try something new this time and I’m using a chuck roast instead of short ribs. Figured there’d be more meat and a little less fat to skim, but I’m worried that the absence of the rib bone will leave me disappointed I didn’t stick with the tried and true. I’ll let you know!
Kris Longwell says
Hi Max!! So sorry for the delayed response!! We are so so happy you are enjoying the short ribs! Sounds like you’ve been making them perfectly!! Keep us posted on the chuck roast! No doubt it will still be yummy!! All the best, Kris & Wesley
Diane Bressler says
Hi . Thinking of you as I make these ribs for the 20th time! My fam never stops requesting them…. I wrote you a few years ago when I first made them (and have never deviated since!) I’m curious if you ever tried adding the five spice I suggested?? Lemme know and thanks again for BEST ever recipe
Kris Longwell says
Hi Diane! Woo hoo!!! We LOVE that you are loving the Asian braised short ribs! We haven’t had a chance to go back to this recipe (always looking to the next one), but when we do (and we will, for sure), we’ll add the 5-spice. No doubt it adds a depth of flavor! Thank you so so much for sharing and thank you to the moon and back for the wonderful review! xoxo
Susie McGuire says
This is going on my top ten of favorite meals ever! I used honey rather than brown sugar & served it with Jasmine vegetable fried rice…OMG!!! I’ll make this again and I’ll be trying some of your other recipes. #Heaven
Kris Longwell says
Susie! You just made our day! We are so so happy you made the Asian braised short ribs and had such great success! And thank you so very much for sharing and for the WONDERFUL review! That honestly means the world to us! Please stay in touch! All the best, Kris & Wesley
Emily says
Do people remove the membrane from the short ribs before cooking like you would when cooking pork ribs?
Kris Longwell says
Hi Emily, so sorry for the delayed response. We don’t ever remove the membrane for these ribs. They become super tender and not a problem at all. Hope this helps! And we hope you make the ribs and if you do, please let us know what you think! Best, Kris & Wesley
Angela says
A question: does this recipe work with think cut of short ribs? I assume so and would let it braise a little longer but wanted to check.
Kris Longwell says
Hi Angela! So sorry for the delayed response. Yes, you can use a thicker cut of short ribs, but you’ll need to increase the braise time for about another hour. Keep an eye on them though, it may take a little longer or a little less time. Good luck and keep us posted on how everything turns out! Best, Kris & Wesley
BBQFAN says
I have made these several times now, and on several occasions, ended up using strip steak which worked fantastic. Together with the coleslaw, this is an incredibly yummy dish. Perfect for yummy and a large crowd. It’s a bit of work but fun to do totally worth it. The coleslaw is such a feast for the eye as well and balances the heat of the ribs perfectly. Best BBQ EVER!
Kris Longwell says
Wow! That is so AWESOME! We are thrilled that you are loving the ribs and slaw recipe! Sounds like you prepare them perfectly! Thank you so much for sharing and for the GREAT review. That means so much to us! Best, Kris & Wesley
Ken Z says
Super recipe. My wife is very selective with her praises but she loved these. I thought they were awesome. Will be going to your site looking for more recipes. Thanks.
Jenni says
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?
Kris Longwell says
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
Joy Swetnam says
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.
Kris Longwell says
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
Karen says
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!
Kris Longwell says
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!!!!