Meltingly tender Asian Braised Beef Short Ribs, perfect for entertaining or a comforting family meal.
Braised Beef Short Ribs
As meat is very expensive where we live, I am always on the lookout for cheap cuts, and my recent discovery has been beef short ribs.
There’s an old saying that, “the closer to the bone, the sweeter the meat”, and what is particularly marvellous about beef short ribs is not only the tender chunk of meat on the bone, but the lovely layer of fat in each piece which renders down during cooking to add delicious flavour to the sauce.
In addition, the bones help to add a meaty richness to the dish, making beef short ribs pretty much the perfect cut of meat for braising or slow-cooking.
Beef Short Ribs Recipe
I think you could use beef short ribs in almost any recipe which calls for a cut of meat which needs slow-cooking, such as brisket or chuck steak, but you will need to adjust the amount accordingly to allow for the weight of the bones.
I was unable to find the translation for “beef short ribs” into German, so it was rather amusing to discover that, not only did my butcher readily supply this cut, but that they had adopted the English name, seemingly because it was only the foreigners who were buying this cut!
Asian Short Ribs
I love stews and braises with Asian flavourings, and whilst these Asian short ribs are typically something I would make in winter, we love it at all times of the year.
In fact, there’s something comforting about sitting down to some braised short ribs during the week, especially if you might be working from home and can simply pop this into the oven to cook slowly during the day.
This recipe for Asian short ribs uses many of your typical Asian aromatics, such as ginger, Chinese five-spice powder, cinnamon and star anise. Together with soy sauce and hoisin sauce, the beef short ribs are braised in a lovely flavoursome sauce.
What to Serve with Beef Short Ribs
Due to the rich and flavourful sauce which accompanies the meat, the best accompaniment for these beef short ribs is plain steamed Jasmine rice and either some steamed broccoli or Asian greens such as pak choy.
An alternative to rice would be steamed bao buns. Simply fill the bao buns with some of the shredded meat, together with some coriander (cilantro) sprigs, and drizzled with some of the sauce.
To make your own homemade bao buns, please see my easy recipe for bao buns with step-by-step photos.
Our children are going through an oddly surprising phase where they can’t get enough steamed broccoli (or other vegetables, for that matter!), so I am taking full advantage of the situation and serving them as a side dish wherever possible!
Some Pickled Chillies for the grown-ups would also go very well here.
More Beef Stew Recipes
If you are looking for beef stew recipes, you might also enjoy:
Beef Stew with Anchovies and Thyme
Chinese Braised Beef with Carrots
Asian Braised Beef Short Ribs
- Prep Time: 15 mins
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: Serves 4-6
- Category: Dinner
- Cuisine: Asian
Meltingly tender Asian Braised Beef Short Ribs, perfect for entertaining or a comforting family meal.
- 1–2 tablespoons vegetable oil
- 1.5 kg (3.5 lb) beef short ribs
- 2 large brown onions, thickly sliced
- 4 cm (2 inch) piece of ginger, coarsely grated
- 4 cloves of garlic, finely chopped
- 1–2 teaspoons Chinese five spice powder
- 2 tablespoons soy sauce, plus more to taste
- 1/2 cup (125 ml) hoisin sauce
- 1 tablespoon brown sugar (light or dark)
- 4 cups (1 litre) chicken stock
- 1 cinnamon stick
- 4 star anise
- fresh coriander (cilantro), finely chopped
- red chillies, finely sliced
Instructions for Stove Top and Oven
- Preheat the oven to 160°C (320°F) (without fan).
- Heat the oil in a large ovenproof pan (which has a fitted lid) over medium-high heat.
- Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches.
- Remove the ribs to a large dish and set aside.
- Turn the heat down.
- Add the onions, ginger and garlic to the pan. Sauté for a few minutes until the onions have softened.
- Add the Chinese five spice powder and cook for about a minute.
- Add the soy sauce, hoisin sauce, sugar, chicken stock, cinnamon stick and star anise.
- Bring the mixture to a gentle simmer.
- Return the short ribs to the pan, along with any juices which have settled in the bowl.
- Cut a piece of baking or parchment paper to fit the pan, and cut a small hole in the centre to allow the steam to escape. Place the baking paper directly on top of the stew – this helps to keep everything submerged while it’s cooking and to prevent the loss of too much moisture.
- Cover the pan with a lid and place in the oven for about 2.5 to 3 hours, or until the meat is falling off the bone and a spoon cuts through the meat easily. Alternatively, you can cook on the stove over very low heat.
- Use a slotted spoon to gently remove the ribs to a large dish.
- Skim off as much fat as possible from the sauce in the pan.
- Place the pan over medium-high heat on the stove and let the mixture simmer for 5-10 minutes, or until it has reduced and thickened slightly.
- Taste the sauce for seasoning.
- Serve the ribs with steamed Jasmine rice and steamed broccoli (or other Asian greens), with the sauce drizzled over the meat.
- Garnish with coriander (cilantro) and red chillies.
Instructions for Pressure Cooker or Instant Pot
- Follow Steps 1 to 10 as for cooking on the stove.
- Make sure the liquid is below the 2/3 mark on the pot.
- Cook on high pressure for 35 to 45 minutes. The length of time depends on how big your beef short ribs are. To err on the side of caution, I recommend checking for tenderness at 35 minutes. If a spoon does not cut through the meat easily, cook the meat for another 5 to 10 minutes on high pressure.
- Once the meat is cooked until tender, continue with Steps 13 to 18 as for cooking on the stove.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 6
- Calories: 575
- Sugar: 12.4g
- Sodium: 949.3mg
- Fat: 29.3g
- Carbohydrates: 23.1g
- Fiber: 1.6g
- Protein: 55.3g
- Cholesterol: 201.9mg
This recipe was first published on 25 August 2017. It has been updated with new photos and more comprehensive recipe notes.
wow these short ribs look great and that sauce looks so rich and delicious. I actually have quite a bit of chinese five spice powder and think I will give this a try
I sometimes bump up the Chinese five spice powder if I want it more heavily spiced. But if the children are eating this dish, I tend to use just 1-2 teaspoons.
These look amazing! And I love the idea of using these Asian flavors for a short rib. Perfect for the coming colder months!
Indeed! I will definitely be making this dish again throughout winter 🙂
One of the things I love about slow cooking is the wealth of creative possibilities it offers. Cooking ingredients for prolonged periods of time at controlled temperatures can yield appealing textures & flavorful cut of meat like beef short ribs.
I absolutely agree! I think beef short ribs are my new favourite cut, too!
I love this flavor profile! Short ribs always feel like a treat, but the oven does most of the work! This looks great!
Yes, aside from the short prep time to sear the meat, the oven does most of the work here. I love this type of hands-off cooking 🙂
I can’t event begin here! What a great recipe creation and your photos are excellent!
You found beef short ribs in Zürich?!? That’s fantastic! May I ask the address of your butcher? I have been looking for beef short ribs forever here and never found them. I even looked for them in France and Germany but no luck.
Your recipe looks absolutely amazing! It’s still early in the morning but it makes me hungry and I wouldn’t mind having this for breakfast!
Hi Cynthia! Yes, I found beef short ribs at the butcher downstairs at Jelmoli. I first bought them there several years ago, but only started to buy it regularly during the last winter. They usually have it behind the counter, but if I plan on cooking them for guests, I will pre-order them, just in case.
Slow cooking really is a winner if you’re after strong, intense flavours and there’s so much creativity to be had with these asian flavour combinations! Looks like a great recipe whatever your time span!
I agree! There’s something really delicious and comforting about using these Asian flavours in slow-cooking. I love it!
Hi Thanh! This dish looks delicious and amazing! I would love to try this. However, I don’t have any cinnamon stick on hand. Can I bump it off? Or it will greatly affect the flavor? Thanks a lot! 🙂
The cinnamon lends a gentle spice to the dish, but I don’t think it will affect the flavour much if you leave it out 🙂 There’s also cinnamon in the Chinese five-spice powder, so I think you should be fine. Enjoy!
Oh my goodness this look absolutely amazing! It truly looks delicious!
Hi! I bought Asado Beef Ribs.. Would they work too?
I’m not sure, but I think they would work. You might need to adjust the cooking time, though. Good luck!
I made this recipe tonight and made the outside a bit crispy by pan frying the short ribs after reemoving from the cooking liquid. Then made a sticky sweet sauce from another recipe to toss with the ribs. Tasted fine. The grandkids liked the sweetness, that coated the savory meat. Question: What was the cilantro and chili peppers for? Where both supposed to be garnish and accompaniment?
The cilantro and red chilli peppers are for garnish. I let people garnish themselves as not everyone, especially young children, like the chillies. Hope this helps!
Just found the receipe today , Sunday night dinner for the two of us in NZ
Amazing flavours , fall Apart ribs , used the pressure cooker
Love site looking forward to using more receipez
Thank you for your feedback! So glad you enjoyed this recipe and that it worked well in the pressure cooker. Hope you will also enjoy the other recipes on this site 🙂
I made this and it was easy and delicious. Will definitely make this again. Broccoli is the perfect partner.
So glad to hear that you enjoyed this recipe. It’s a favourite in my family. Thanks for popping by!
This sounds delicious. Would a croc pot work, as a method , as well ?? I’m thinking this may be an obvious question but , there may be a reason it’s not mentioned .
Thank you !
Yes, I’m sure this recipe would also work in a crock pot or slow cooker, but I haven’t tried it myself. You would need to brown the meat first in a separate pan before continuing with the rest of the recipe in the crock pot. Hopefully I can update the recipe with instructions for crock pot or slow cooker sometime soon 🙂
Really good and even better the day after!
Great to hear that you enjoyed this recipe! And indeed, it does taste better the next day 🙂
Made these short ribs last night… wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated… I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Tanks for the inspiration and recipe!
Thank you for your feedback! I love the sound of adding coconut milk – I will have to try that myself next time 🙂
Made these short ribs last night… wow! delicious, great recipe. great balance of spices. I did go a little long on the cook time because I got busy elsewhere, so by the time I opened the lid on my dish, quite a bit of the sauce had reduced down and was quite concentrated… I saved it by whisking in a full can of coconut milk after removing the meat. It worked perfectly. Served with sticky rice and sautéed shitake mushrooms, and pok choi with black sesame. Thanks for the inspiration and recipe!
Absolutely delicious ! The flavours that come from this dish are amazing – become selfish with left overs
Thank you for your feedback! I love this dish too 🙂
I made a version of this yesterday lunchtime to be ready for dinner.
I used the oven version baked on very low 140deg c for 4 hours, 80 deg c – hold until ready (2 hours)
omitted the sugar, it sounded too sweet to me. Flavour without sugar was great, plenty of sweetness.
reduced the short rib weight and added chunks of belly pork too.
Served with kale (Great complement to the sauce flavour) and plain rice.
It was delish!
Thank you for your feedback! I love the idea of serving this dish with kale – I will put that on the menu next time! Glad you enjoyed this short ribs recipe 🙂
Brilliant recipe that came out perfectly! I wouldn’t change a thing. Thank you 🙂
Thanks for your comment! So glad you enjoyed these short ribs 🙂
Only additions were a dash of Shaosing wine at the beginning and a cube of fermented red bean curd!
So glad you enjoyed the recipe! Love the additions you made as well – I might try that myself next time!
I went through Bejing, China on my way back home to Canada after winter holidays in Thailand and had the best Braised Short Ribs in my life and have been looking for sequel recipe ever since. I’ve tried many, but none have ever come close to what I remember… until now! Your recipe on a scale of 1 to 10 is definitely a 12+. The flavors are incredible which suggest that they are even better than what I had in China. Thank you for ending my search as I’ll be making this many times over with raves coming from the friends I serve it to.
Thank you for your wonderful feedback! I’m so glad you enjoyed this recipe. I love to make it when we have friends and family over, and it’s always a winner. I’m happy to hear that others like yourself really enjoy this recipe too.
Can you please add to the adaption segment on how I can prepare this recipe using a slow cooker ? Thanks a
I have made this dish several times over the past two years; it always works out well. Brown the meat well and give it enough time to cook slowly in the oven; the meat falls apart. Last night I gave my family a spoon and a fork to eat with, no knife required. The sauce is beautiful over rice.
So glad you enjoyed this recipe. I agree – no knife required for this dish! My family love it too. Thanks for popping by.
I made this recipe tonight and I can honestly say this is one of the best meals I’ve made and eaten. Thank you for the pressure cooker and instant pot instructions, that’s what I used. Delicious!!!!!
I’m so glad you enjoyed this recipe! It’s one of my favourite recipes 🙂
Simply delicious! My only regret is that there are no leftovers. Everyone ate so much because it was that good!
Wonderful recipe! I ended up with way more sauce that it is almost like a soup! Do you have any suggestions for what I can do with the remaining sauce/soup? Slurping it up with ramen noodles is on my list but I would love to hear your ideas!
I’m so glad you enjoyed this recipe! We’ve never had the problem of too much sauce (maybe because my kids like to drown their rice in it!), but maybe you could reheat the sauce and serve it with steamed greens like broccoli?
This recipe is so delicious! I even made substitutions and forgot some ingredients. Working from home had my attention divided. My Instacart shopper did not find the hoisin so I combined bbq sauce, peanut butter, and honey. I substituted yellow onions for brown onion. I didn’t have star anise and couldn’t find my fennel seed to replace it. I also think I forgot to add the soy sauce that was sitting right there! But even with these mistakes, it was so yummy! Me and my husband both went bananas over it 🙂 I served it over steamed rice. I will definitely make this again.
Absolutely love this recipe in the oven but Do Not try the pressure cooker version, I have spent two hours staring at a pan with very disappointing results for an expensive cut of meat! Fab recipe but take your time!
Ah so sorry to hear about your dish. I generally have no problems making this dish with the pressure cooker. What cut of meat did you use? It is possible that you may have over-cooked the meat and/or you released the steam too quickly. However, provided that you have enough liquid in the pressure cooker, this is generally not a problem. If the meat ever toughens up in the pressure cooker, let it rest and cool in the sauce, and then re-heat it the next day. Some of the liquid will go back into the meat to tenderise it again, although it will not be as tender as initially planned. I don’t quite know the science behind it, but I tried this once and it worked for me.