Braised Asian short ribs are baked in a Dutch oven with bok choy & carrots for flavorful fall-off-the-bone tender meat. Serve over noodles or rice!
If there’s one comfort food I live for in the winter, it’s short ribs.
It’s always a close call between gnocchi and short ribs when they’re both on the menu. They each have a special piece of my heart ;).
These braised Asian short ribs are cooked in a Dutch oven on the stove top, then finished in the oven for that perfectly tender melt-in-your-mouth kinda meat.
The Asian flavors used in these short ribs create a bold, yet warming dish with a little help from Chinese Five spice, dark soy sauce and star anise.
I love making these on a lazy Sunday afternoon; since they take a good chunk of time to cook, I can relax while the magic happens in my oven
HOW LONG DOES IT TAKE TO BRAISE SHORT RIBS?
- You want to cook the short ribs on low heat for a long period of time, typically, between 300-325 degrees for 3-4 hours.
- This allows the meat to become tender and really absorb the braising liquids.
- After the 3-4 hour mark, you’ll know the short ribs are done when the meat is literally falling off the bone!
- (P.S. be aware of your house smelling SOOO unbelievably good)
ARE BEEF RIBS AND SHORT RIBS THE SAME THING?
- No, they are from two different parts of the cow, therefore they should be prepared differently.
- However, both types of ribs need low cooking temperatures for a long cooking time for maximum flavor and tenderness!
HOW TO MAKE BRAISED ASIAN SHORT RIBS IN A DUTCH OVEN:
- Coat the short ribs with Chinese five spice, then pan sear on your stove top until lightly browned on all sides. Remove and set aside.
- Add in the carrots, onions, garlic and ginger and sauté until slightly softened, about 4 minutes. Add rice vinegar, stir and cook for 1 minute.
- Stir in soy sauce, fish sauce, brown sugar, star anise, cinnamon stick, beef stock, water and scallions. Bring to a simmer, add back the short ribs, cover and place in the oven for 3-4 hours until meat is tender and falling off the bone.
- Add in the bok choy the last 30 minutes of cooking.
- Serve over white rice, brown rice or rice noodles.
TIPS FOR MAKING SHORT RIBS:
- Let the Chinese five spice rest on the meat for about 20-30 minutes so that the flavors can start to infuse into the meat.
- If you don’t have a Dutch oven, you can use any type of oven safe pan. You’ll need to cover it with aluminum foil to lock in the moisture (if no lid is available).
- This recipe calls for dark soy sauce which is thicker and bolder in flavor than regular soy, however it may be difficult to find. I get mine at my local Asian market.
- I like using Asian rice noodles that are medium sized. You can also use large wide noodles or even ramen noodles.
WHAT GOES GOOD WITH ASIAN SHORT RIBS?
- This recipe uses carrots, scallions and bok choy (chinese cabbage) which all go great with the Asian flavors used the recipe.
- You could also use broccoli instead of the bok choy or nappa cabbage; just be sure to add it to the end of the cooking so it remains a little “al-dente”
- I prefer noodles with this dish because they really soak up the awesome braising liquid, but you could also use rice.