Asian-Braised Beef Short Ribs

Cooking Guides

Asian-Braised Beef Short Ribs

These Asian-braised beef short ribs are cooked low and slow in a deeply flavorful sauce made with dark soy sauce, brown sugar, citrus, warming spices, and aromatics. The result is tender, fall-off-the-bone beef with a rich, savory-sweet glaze. Serve with steamed jasmine rice and broccolini for a comforting and impressive meal.

Ingredients

  • 1/2 cup dark soy sauce
  • 1/2 cup brown sugar, firmly packed
  • 1/3 cup Chinese cooking wine
  • 1/2 teaspoon Chinese five spice
  • 1 orange, rind cut into thick strips and juiced
  • 4 garlic cloves, sliced
  • 2 tablespoons fresh ginger, peeled and thinly sliced
  • 1/2 teaspoon dried chili flakes
  • 4 whole star anise
  • 1 cinnamon stick
  • 6 green shallots, cut into 2-inch pieces
  • 2 cups beef stock
  • 3 1/2 pounds beef short ribs
  • 2 bunches broccolini, trimmed and steamed
  • Sesame seeds, for serving
  • Steamed jasmine rice, for serving
  • Sliced green shallots, for garnish

Instructions

  1. In a medium bowl, combine the soy sauce, brown sugar, Chinese cooking wine, five spice, orange rind and juice, garlic, ginger, chili flakes, star anise, cinnamon stick, green shallots, and beef stock. Stir until well combined.
  2. Place the beef short ribs in a large sealable glass or plastic container and pour the marinade over the ribs, ensuring they are well coated.
  3. Cover and refrigerate overnight, or freeze for up to 3 months. If frozen, defrost overnight in the refrigerator before cooking.
  4. Preheat the oven to 325°F.
  5. Transfer the ribs and marinade to a large roasting pan and toss gently to combine. Cover with a sheet of baking paper, then cover tightly with foil.
  6. Bake for 3 to 3 1/2 hours, or until the ribs are nearly tender.
  7. Increase the oven temperature to 375°F. Remove the foil and baking paper and continue baking for 30–45 minutes, until the beef is deeply glazed and falling off the bone.
  8. While the ribs finish cooking, steam the broccolini until just tender.
  9. Serve the short ribs topped with sesame seeds and sliced green shallots, alongside steamed broccolini and jasmine rice.

Serving Tips

These short ribs pair beautifully with jasmine rice to soak up the rich braising sauce. Leftovers reheat well and develop even deeper flavor the next day.

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