Asian Braised Short Ribs

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asian-braised-short-ribs

Asian Braised Short Ribs

Asian Braised Short Ribs have become my go-to recipe for weeknight dinners at home. It's a type of one-pot-wonder that I constantly promote for busy moms like me. I am currently experimenting with Asian flavors and I am absolutely obsessed with ingredients like lemongrass, ginger, oyster and soy sauces. Lemongrass is probably the most unique one on the shopping list. I buy mine in the organic section at Fairway Market. Most of its flavor is concentrated in the lower part of these cane-like stalks. To release its natural oils, pound the lemongrass stalks with a meat mullet, then cut the stalks into thin strips, and mince them finely. Grated ginger adds warmth and spiciness to the braising liquid, along with thinly sliced hot red pepper and Harissa sauce. As a base, I quickly sauté onions, then add my Asian essentials, which include the lemongrass, ginger, and garlic, and cook it all together for few minutes. Cover the bottom of your Dutch oven with browned short ribs in one single layer. They will be very snug in the pot. Pour a braising liquid of chicken or beef stock mixed with soy and oyster sauces over the ribs. I then scatter baby vegetables, such as zucchini, carrots, and oyster mushrooms on top, but feel free to substitute with your own favorite vegetables. Cover and simmer the meat for 2 1/2 hours. By cooking it slow, the meat will become very tender. Sushi rice compliments short ribs the best. To serve, scoop rice into each bowl and top them with some of the braising liquid. Place two to three short ribs over the rice, sprinkle with sesame seeds and orange zest, and garnish the dish with finely chopped chives and parsley. Serve while it’s still hot!

asian-braised-short-ribs-ingredients

Ingredients: beef short ribs, baby zucchini, oyster mushrooms, baby carrots, orange, ginger, garlic, lemongrass, red hot pepper, chives, onion, soy sauce, oyster sauce, chicken/or beef broth, harissa sauce, sesame seeds, salt, vegetable oil, sushi rice.

asian-braised-short-ribs-cut-ribs

Cut short ribs into pieces.

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Season generously with salt.

asian-braised-short-ribs-seasoned-ribs

Even though short ribs will be braising in soy sauce, they still require a lot of seasoning because the meat is dense and salt needs to penetrate deep to really flavor it.

asian-braised-short-ribs-browned-ribs

Heat a large Dutch oven over medium heat, pour a dash of oil and sear ribs in batches on all sides until browned, about 2 minutes per side. Transfer to a plate.

asian-braised-short-ribs-dice-onion

Dice onion finely. Set aside.

asian-braised-short-ribs-chop-lemongrassasian-braised-short-ribs-dice-lemongrass-finely

Lemongrass adds a wonderful citrusy aroma to the ribs. I buy my lemongrass already precut and ready to be used. Pound on the stalk with meat mullet for it to release the lemony oils, then cut stalk into thin strips. Chop those strips finely with a knife.

asian-braised-short-ribs-grate-ginger

Grate ginger. You will need two tablespoons of it.

asian-braised-short-ribs-slice-hot-pepper

Slice hot red pepper thinly.

asian-braised-short-ribs-peel-garlic

Peel garlic, cut it in half lengthwise and lift up green stem inside with a tip of a knife. It has a bitter taste and should always be discarded. Mince garlic cloves finely.

asian-braised-short-ribs-sautee-onion

After you seared short ribs, don't wash the Dutch oven, instead wipe off excess oil with paper towels, keeping all the browning on the bottom of the pan intact. Pour fresh oil in and add onion, cook for 5 minutes, stirring often.

asian-braised-short-ribs-add-aromatics-to-pot

Then add ginger, lemongrass and harissa sauce, cook 3 minutes longer, stirring often. Add garlic and cook for 1 minute.

asian-braised-short-ribs-add-liquid-to-ribs

Add meat to the pot, preferably in one single layer. In a large bowl combine broth, soy sauce and oyster sauce, whisk until well incorporated and pour it over the meat. The meat should be completely submerged in braising liquid, add more stock if needed.

asian-braised-short-ribs-add-mushrooms-zucchini-carrots

Scatter vegetables, mushrooms and hot pepper on top of the braising liquid (don't worry if vegetables aren't fully submerged, they will steam anyway). Bring liquid to a boil, lower the heat and simmer meat covered for 2 ½ hours.

asian-braised-short-ribs

To serve, scoop rice into each bowl and pour some of the braising liquid on top. Place two to three short ribs over the rice along with vegetables and mushrooms. Sprinkle with sesame seeds and orange zest, and garnish the dish with finely chopped chives and parsley. Serve while it’s still hot!

asian-braised-short-ribs

Bon Appétit!
Svitlana

Asian Braised Short Ribs

recipe details

Serves 4-6

Ingredients

  • 4 x 3-bones in beef short ribs, cut into pieces
  • 3 cups low-sodium beef both
  • ½ cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 medium purple onion, finely diced
  • 5 garlic cloves, minced
  • 2 tablespoons lemongrass, finely chopped
  • 1 tablespoons ginger, peeled, finely grated
  • 1 hot red pepper, thinly sliced
  • 1-tablespoon harissa sauce
  • 6 oyster mushrooms, cut in half lengthwise
  • 6 baby carrots
  • 6 baby zucchinis, cut in half lengthwise
  • Vegetable oil
  • Salt
To garnish
  • zest of an orange
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon parsley, finely chopped
To serve
  • 1 cup sushi rice, cooked

Directions

  1. Season short ribs generously on all sides with salt. Heat a large Dutch oven over medium heat, pour a dash of oil and sear ribs in batches on all sides until browned, about 2 minutes per side. Transfer to a plate. Wipe excess oil with paper towels, keeping all the browning on the bottom of the pan intact. Pour fresh dash of oil to the same pot, add onion and cook for 5 minutes. Then add ginger, lemongrass and harissa sauce, cook 3 minutes longer, stirring often. Add garlic and cook for 1 minute. Add meat to the pot, preferably in one single layer. In a large bowl combine broth, soy sauce and oyster sauce, whisk until well incorporated and pour it over the meat. Scatter vegetables, mushrooms and hot pepper on top of the braising liquid (don't worry if vegetables aren't fully submerged, they will steam anyway). Bring liquid to a boil, lower the heat and simmer meat covered for 2 ½ hours.
  2. To serve, scoop rice into each bowl and pour some of the braising liquid on top to moisten the rice. Place two to three short ribs over the rice along with vegetables and mushrooms. Sprinkle dish with sesame seeds and orange zest, and garnish with finely chopped chives and parsley. Serve while it’s still hot!

share your thoughts

2 thoughts on “Asian Braised Short Ribs”

  1. Thank you for this recipe! I absolutely loved it! This easy-to-cook authentic dish reminds me of China which I love! The bright colors of baby carrots and squashes bring the festivity to the dinner table!

    1. Victoria, thank you so much for giving my recipe a GO & actually, loving it! I call it a “one-pot-wonder” that does’t require too much effort and babysitting but yet its an instant hit that the entire family loves. And for busy moms like ourselves that’s exactly what we need:))) Please let me know if I can be of any assistance navigating the blog in what to cook next!

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