If you’re searching for a knockout dish that’s as comforting as it is impressive, you can’t go wrong with this Asian-Inspired Creamy Braised Short Ribs Recipe. Imagine fall-off-the-bone beef, deeply savory and gently sweet, blanketed in a velvety coconut milk sauce with hints of ginger, garlic, and a whisper of heat. This is the kind of meal that turns an ordinary dinner into a celebration—perfect for cozy weekends or dazzling guests. It’s got everything: big flavors, meltingly tender meat, and a luxurious sauce you’ll want to spoon over everything in sight.
Ingredients You’ll Need
The magic of this Asian-Inspired Creamy Braised Short Ribs Recipe comes from a handful of well-chosen ingredients that each play a starring role. From the richness of the beef to the brightness of ginger and the creamy coconut finish, every item on this list adds something wonderful to the pot.
- Beef short ribs (3 pounds, bone-in): The star of the show for maximum flavor and tenderness when slow-cooked.
- Vegetable oil (2 tablespoons): Ensures a beautiful sear, locking in juices and adding depth.
- Yellow onion (1, sliced): Brings sweetness and body to the sauce as it cooks down.
- Garlic cloves (4, minced): Adds savory aroma and punchy flavor—don’t skimp!
- Fresh ginger (1 tablespoon, grated): Gives the dish its signature zing and warmth.
- Beef broth (1 cup): Provides a rich, savory base for braising the ribs.
- Soy sauce (1/2 cup): Deepens umami and adds saltiness in perfect balance.
- Rice vinegar (1/4 cup): Brightens the sauce and gently cuts through the richness.
- Hoisin sauce (2 tablespoons): Delivers a touch of sweetness and complexity.
- Brown sugar (1 tablespoon): Rounds out the savory flavors with just enough sweetness.
- Sesame oil (1 tablespoon): Infuses the dish with irresistible nutty aroma.
- Unsweetened coconut milk (1 cup): The secret to the recipe’s creamy, luscious sauce.
- Crushed red pepper flakes (1/2 teaspoon): Adds a subtle heat that lingers pleasantly.
- Green onions (2, sliced, for garnish): Brings freshness and a pop of color to finish the dish.
- Sesame seeds (1 tablespoon, for garnish): A final touch of crunch and visual appeal.
- Salt and black pepper (to taste): Essential for seasoning every layer just right.
How to Make Asian-Inspired Creamy Braised Short Ribs Recipe
Step 1: Preheat and Season
Start by preheating your oven to 325°F (160°C). Take a minute to season your beef short ribs generously with salt and black pepper on all sides. This early seasoning builds flavor from the ground up, ensuring every bite is perfectly seasoned beneath that beautiful crust.
Step 2: Sear the Short Ribs
Heat the vegetable oil in a large Dutch oven or any oven-safe pot over medium-high heat. Once the oil is shimmering, add the short ribs in batches, searing each side for about 2 to 3 minutes until deeply browned. Don’t rush—this caramelization is what sets the stage for a rich, flavorful braise. Set the browned ribs aside on a plate.
Step 3: Sauté the Aromatics
In the same pot, add your sliced onions and sauté for 3 to 4 minutes, letting them soften and pick up all those caramelized beef bits from the bottom. Then stir in the minced garlic and grated ginger, cooking just until fragrant—about 1 minute. This is the moment when your kitchen starts to smell absolutely irresistible!
Step 4: Build the Braising Liquid
Pour in the beef broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and sprinkle in the crushed red pepper flakes. Give everything a good stir to combine. Bring the mixture to a gentle simmer, letting all those flavors meld together beautifully.
Step 5: Braise the Short Ribs
Nestle the seared short ribs back into the pot, making sure they’re mostly submerged in the braising liquid. Cover the pot with a tight-fitting lid and transfer it to your preheated oven. Let the ribs cook low and slow for 2.5 to 3 hours, until the meat is fork-tender and nearly falling off the bone. This is when the magic happens, so trust the process!
Step 6: Finish with Coconut Milk
Once your ribs are meltingly tender, carefully remove the pot from the oven and place it on the stovetop. Stir in the unsweetened coconut milk and let the sauce simmer gently over low heat for about 10 minutes. The coconut milk transforms the sauce into a silky, creamy blanket for the meat. Taste and adjust seasoning if needed.
Step 7: Plate and Garnish
Serve the ribs with plenty of the creamy sauce spooned over top. Scatter sliced green onions and sesame seeds for freshness and crunch. For a real showstopper, pair with steamed jasmine rice or rich mashed potatoes to soak up every drop of that dreamy sauce.
How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe
Garnishes
A sprinkle of freshly sliced green onions brings a bright, crisp bite that balances the richness of the ribs. Toasted sesame seeds add a little crunch and a nutty finish. For a bit of color, you could even toss on a few chopped fresh herbs like cilantro or Thai basil if you’re feeling adventurous.
Side Dishes
This dish is luxurious on a bed of steamed jasmine rice, which soaks up all that luscious sauce. But don’t stop there—garlicky stir-fried greens, roasted bok choy, or even buttery mashed potatoes make excellent partners for the Asian-Inspired Creamy Braised Short Ribs Recipe. For a lighter touch, try a crisp cucumber salad on the side.
Creative Ways to Present
Want to impress? Serve the short ribs family-style in the Dutch oven, letting everyone dig in, or plate each portion individually over a dramatic swirl of sauce. For a playful twist, shred the ribs and pile them into bao buns or lettuce cups, drizzling with extra sauce and a shower of green onions.
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Inspired Creamy Braised Short Ribs Recipe can be refrigerated in an airtight container for up to 4 days. The flavors only deepen with time, making leftovers something to look forward to. Be sure to store the ribs and sauce together so the meat stays moist and flavorful.
Freezing
This dish freezes beautifully! Let the ribs and sauce cool completely, then transfer to a freezer-safe container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating, and your future self will thank you for such a delicious, ready-made meal.
Reheating
To reheat, warm the short ribs and sauce gently in a covered saucepan over low heat, adding a splash of beef broth or water if needed to loosen the sauce. You can also microwave individual portions, but take care to cover and heat in short bursts to avoid drying out the meat.
FAQs
Can I make Asian-Inspired Creamy Braised Short Ribs Recipe in advance?
Absolutely! In fact, the flavors get even better after a day in the fridge. Prep the entire dish a day ahead, chill it, and simply reheat on the stovetop before serving. Perfect for stress-free entertaining.
What can I use instead of coconut milk?
If you prefer a richer sauce, coconut cream is a great substitute. For a non-coconut option, try unsweetened cashew cream or even a splash of heavy cream, though the flavor profile will shift slightly.
Can I use boneless short ribs?
Boneless short ribs will work in this recipe, but bone-in ribs deliver maximum flavor and tenderness during the long braise. If using boneless, reduce the cooking time slightly and keep a close eye on the texture.
Is this recipe spicy?
The crushed red pepper flakes add a subtle, pleasant heat, but it’s not overwhelming. Feel free to adjust the amount up or down based on your spice preference, or omit entirely for a milder dish.
What wine pairs best with Asian-Inspired Creamy Braised Short Ribs Recipe?
A bold red wine like Syrah or Cabernet Sauvignon complements the rich, savory sauce beautifully. If you prefer white, try a slightly off-dry Riesling to balance the dish’s flavors.
Final Thoughts
There’s something truly special about gathering around the table for the Asian-Inspired Creamy Braised Short Ribs Recipe. Whether you’re treating yourself or hosting friends, this dish never fails to wow. So roll up your sleeves, follow the steps, and get ready for a meal that’s as memorable as it is delicious!
Print
Asian-Inspired Creamy Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Asian-Inspired Creamy Braised Short Ribs recipe features tender, bone-in beef short ribs cooked slowly in a flavorful blend of soy sauce, ginger, garlic, and coconut milk. The result is a rich, comforting dish with a creamy, slightly spicy sauce that’s perfect served over jasmine rice or mashed potatoes. Garnished with sliced green onions and sesame seeds, it offers a perfect balance of savory and sweet flavors for an unforgettable meal.
Ingredients
Meat
- 3 pounds bone-in beef short ribs
Vegetables & Aromatics
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
Liquids & Sauces
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 cup unsweetened coconut milk
- 1 tablespoon sesame oil
Oils & Seasonings
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Preheat and season: Preheat the oven to 325°F (160°C). Generously season the short ribs with salt and black pepper to enhance flavor.
- Sear short ribs: Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides, about 2–3 minutes per side, until they develop a rich brown crust. Remove and set aside.
- Sauté aromatics: In the same pot, add the sliced onion and sauté for 3–4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add liquids and seasonings: Stir in beef broth, soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and crushed red pepper flakes. Bring the mixture to a gentle simmer to meld the flavors.
- Braise short ribs: Return the short ribs to the pot, nestling them into the liquid. Cover with a lid and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
- Add coconut milk and thicken sauce: Carefully remove the pot from the oven and place it on the stovetop over low heat. Stir in the unsweetened coconut milk and simmer gently for 10 minutes to slightly thicken the sauce.
- Adjust seasoning and serve: Taste the sauce and adjust salt or seasoning if needed. Serve the short ribs with the creamy sauce over steamed jasmine rice or mashed potatoes. Garnish with sliced green onions and sesame seeds for a vibrant finish.
Notes
- For a thicker sauce, remove the ribs after braising and simmer the sauce uncovered for 10–15 minutes before stirring in the coconut milk.
- This dish pairs excellently with jasmine rice or stir-fried vegetables for a complete meal.
- You may substitute coconut cream instead of coconut milk for a richer, more indulgent sauce.
Nutrition
- Serving Size: 1 short rib portion
- Calories: 680
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 48 g
- Saturated Fat: 23 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
