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Asian-Inspired Creamy Braised Short Ribs Recipe

Asian-Inspired Creamy Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat and season: Preheat the oven to 325°F (160°C). Generously season the short ribs with salt and black pepper to enhance flavor.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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