Asian-Inspired Creamy Braised Short Ribs Recipe

These Asian-Inspired Creamy Braised Short Ribs are a decadent and flavorful dish that combines tender, fall-off-the-bone beef with a rich, creamy Asian-inspired sauce. Perfect for a special occasion or a cozy dinner, these short ribs are sure to impress.

Why You’ll Love This Recipe

• Melt-in-Your-Mouth Tender: Slow braising ensures the short ribs become incredibly tender and flavorful.
• Complex and Aromatic Flavors: The blend of Asian spices and sauces creates a unique and irresistible taste.
• Creamy and Luxurious Sauce: Coconut milk and a cornstarch slurry add a rich, creamy texture to the sauce.

this Recipe

Ingredients

Here’s what you’ll need to make these delicious Asian-Inspired Creamy Braised Short Ribs:

• Bone-in beef short ribs (English cut): 4 lbs, for a rich and flavorful protein.
• Kosher salt & freshly ground black pepper: To season the short ribs.
• Unsalted butter: 2 tablespoons, for browning the short ribs.
• Olive oil: 2 tablespoons, plus more as needed, for browning the short ribs.
• Yellow onion: 1 medium, chopped, for a savory base.
• Celery stalks: 3, chopped, for a crisp and refreshing element.
• All-purpose flour: 3 tablespoons, for thickening the sauce.
• Dark brown sugar: 2 tablespoons, packed, for a touch of sweetness.
• Garlic paste: 1 tablespoon, for a pungent and aromatic flavor.
• Lemongrass paste: 1 tablespoon, for a citrusy and floral note.
• Gochujang paste: 1 tablespoon, for a spicy and umami kick.
• Five spice powder: 1 tablespoon, for a warm and complex spice blend.
• Worcestershire sauce: 1 tablespoon, for a tangy and umami boost.
• Soy sauce: 1 tablespoon, for a salty and umami flavor.
• Fish sauce: 1 tablespoon, for a savory and umami depth.
• Shaoxing wine (or dry sherry): 1 ¼ cups, for a rich and complex flavor.
• Beef broth: 2 ½ cups, for a flavorful braising liquid.
• Bay leaf: 1, for a subtle herbal note.
• Full-fat coconut milk: 1 (14-ounce) can, room temperature, for a creamy and rich sauce.
• Cornstarch slurry: 1 tablespoon cornstarch + 1 tablespoon water, for thickening the sauce.

How to Make Asian-Inspired Creamy Braised Short Ribs

Step 1: Season & Rest the Short Ribs

Generously season the short ribs with salt and pepper. Let them rest at room temperature for at least 30 minutes. Preheat the oven to 325°F (163°C).

Step 2: Brown the Short Ribs

In a large Dutch oven over medium-high heat, add butter and olive oil. Sear the short ribs on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer to a plate and set aside.

Step 3: Sauté the Aromatics

Add the chopped onion and celery to the pot. Sauté until tender and golden brown, about 10 minutes. Sprinkle with flour and cook for 1-2 minutes.

Step 4: Bring the Flavors Together

Add brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Add Shaoxing wine and stir, scraping up any browned bits. Remove from heat.

Step 5: Assemble the Braise

Return the short ribs to the pot. Pour in beef broth and add bay leaf. Stir to combine.

Step 6: Braise the Short Ribs

Cover and braise in the oven at 325°F (163°C) for 3 hours, or until the ribs are tender.

Step 7: Finish with Coconut Milk

Remove from oven and place on the stove over medium heat. Uncover, add coconut milk, and stir. Add cornstarch slurry and simmer until thickened, about 5-6 minutes. Let sit for 5 minutes.

Step 8: Serve

Serve immediately over mashed potatoes or polenta, with the creamy gravy poured over it all.

Pro Tips for Making the Recipe

• Resting the Meat: Allowing the short ribs to come to room temperature ensures even cooking.
• Searing for Flavor: Searing creates a delicious crust and enhances flavor.
• Don’t Overcrowd the Pan: Sear the ribs in batches for proper browning.

How to Serve

• Main Course: Serve over mashed potatoes or polenta for a comforting meal.
• Garnishes: Garnish with fresh cilantro or green onions.
• Sides: Pair with steamed rice or roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a saucepan over medium heat or in the oven until warmed through.

FAQs

Can I use boneless short ribs?
Yes, you can use boneless short ribs. Adjust cooking times as needed.

Can I use a different type of wine?
Yes, you can use other dry wines like dry red wine.

Can I make this in a slow cooker?
Yes, you can brown the ribs as directed, then transfer to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.

Can I freeze this dish?
Yes, you can freeze the cooked short ribs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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