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Asian-Inspired Creamy Braised Short Ribs Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 3 hour
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Braising, Slow Cooking
  • Cuisine: Asian Fusion

Description

 Savor the rich and complex flavors of these Asian-inspired creamy braised short ribs. Tender bone-in beef short ribs are slow-cooked in a fragrant blend of aromatics, spices, and coconut milk, creating a luxuriously creamy and flavorful dish perfect for a comforting meal.

Ingredients

Units Scale
  • 4 lbs bone-in beef short ribs, English cut
  • Kosher salt & freshly ground black pepper, to season
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion, chopped
  • 3 stalks of celery, chopped
  • 3 tablespoons all-purpose flour
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon garlic paste
  • 1 tablespoon lemongrass paste
  • 1 tablespoon gochujang paste
  • 1 tablespoon five spice powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 1/4 cup Shaoxing wine (or dry sherry)
  • 2 1/2 cups beef broth
  • 1 bay leaf
  • 1 (14-ounce) can full-fat coconut milk, room temperature
  • 1 tablespoon cornstarch + 1 tablespoon water, mixed together (for cornstarch slurry)

Instructions

  1. Season & Rest the Short Ribs:
    • Season short ribs with salt and pepper.
    • Let rest at room temperature for 30 minutes.
    • Preheat oven to 325°F.
  2. Brown the Short Ribs:
    • Heat butter and olive oil in a Dutch oven.
    • Sear short ribs until browned, in batches.
    • Set aside.
  3. Sauté the Aromatics:
    • Sauté onion and celery until tender.
    • Stir in flour and cook for 1-2 minutes.
  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, scraping up browned bits.
  5. Assemble the Braise:
    • Return short ribs to the pot.
    • Pour in beef broth and add bay leaf.
  6. Braise the Short Ribs:
    • Cover and braise at 325°F for 3 hours, until tender.
  7. Finish with Coconut Milk:
    • Stir in coconut milk.
    • Add cornstarch slurry and simmer until thickened.
    • Let sit for 5 minutes.
  8. Serve:
    • Serve over mashed potatoes or polenta.

Notes

  • Read the blog post for additional tips and tricks.

Nutrition

  • Serving Size: 1 serving
  • Calories: 750
  • Sugar: 12g
  • Sodium: 900mg
  • Fat: 55g
  • Saturated Fat: 30g
  • Unsaturated Fat: 20g
  • Trans Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 180mg

Find it online: https://emilyquickdinners.com/asian-inspired-creamy-braised-short-ribs-recipe/