When I walking through the meat section at Whole Foods, I did a double take on the short ribs sitting in the window. They were the best looking short ribs I have ever laid eye on! They were rich, vibrant red with nice marbles. At $9.99 per pound, it was a bit steep for me. However, it’s not unusual to see that kind of price with the current cattle shortage. The ongoing drought and high demand for beef have skyrocketed cattle prices in recent years. So I stood there for a while, contemplating if I should get them. Other customers came and left. After 10 minutes of internal debate and nudging from Vu, I caved in. My justification? We eat short ribs once a month. Sometimes as long as once every two months. So it was a TREAT! I was ready to make our favorite short rib recipe! Asian braised short ribs.
The meat is seared and then slow cooked in a Dutch oven in a bath of spices, soy sauce, and rice wine until the meat becomes tender and falls off the bone. Both Betsy and Vu were camping in the kitchen, tantalized by the lovely aroma of spices and developing broth. After two long hours, we were able to enjoy the tender short ribs, falling easily at the pull of our fork. Rice and steamed asparagus were our accompaniments. Nothing fancy. So simple yet satisfying! This is definitely our favorite way of cooking short ribs. I would love to hear about your favorite short ribs recipe.
1. Preheat oven to 375˚F.
8. Return garlic, lemongrass, ginger, and spices to the Dutch oven.
11. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
12. Transfer the ribs to a platter and cover to keep warm.
Just made this today. OMG best dish I've ever made. Thanks for the recipe!
This is the best recipe on the internet.
Thank you! So happy you liked it!
Thanks for this great recipe - it's a keeper! I also spotted some lovely looking short ribs and as I'd never made them before, I had to go looking for a recipe.
I don't have a dutch oven (or a real oven) but I do have a tiny counter-top multi-function oven/air-fryer/slow cooker. I had to increase the oven time as the ribs were really packed in tightly so they would all fit.
At the end of the time specified I reduced the heat from 180C to 160C and cooked for another 1.5 hours. They were fall off the bone perfect!
I didn't change any of the ingredients or quantities. YUM!
Hi Kate! I'm so glad you liked. I love cooking short ribs using the dutch oven as well as slow cooker. Both do a wonderful jobs. Thank you for trying the recipe!