If you have been craving a dish that offers the perfect blend of rich, tender meat with a luscious, flavorful sauce, then this Asian-Inspired Creamy Braised Short Ribs Recipe is going to wow you. This dish brings together deep, comforting flavors from a melange of uniquely balanced ingredients like lemongrass, gochujang, and five spice powder, invigorated by the creaminess of coconut milk and a hint of Shaoxing wine. The result is fork-tender short ribs that effortlessly fall off the bone, swimming in a silky, aromatic sauce that invites big family dinners or special occasions where you want to impress. This recipe takes your traditional braised short ribs to a whole new level with a delightful Asian twist, sure to become a staple on your table.
Ingredients You’ll Need
Gathering simple, key ingredients is the first step to creating this deeply satisfying dish. Each component plays an essential role, from building layers of umami to contributing to the silky texture and the vibrant color that makes this dish so inviting.
- Bone-in beef short ribs (4 lbs, English cut): The star of the dish, providing succulent meat and rich marrow that flavors the sauce.
- Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing the natural beef flavor.
- Unsalted butter (2 tbsp): Adds creaminess and helps with browning the meat beautifully.
- Olive oil (2 tbsp, plus more if needed): For searing the ribs and sautéing aromatics to build a flavorful base.
- Yellow onion (1 medium, chopped): Contributes sweetness and depth to the sauce.
- Celery stalks (3, chopped): Adds subtle earthiness and crunch to balance the richness.
- All-purpose flour (3 tbsp): Helps thicken the sauce gently without overpowering.
- Dark brown sugar (2 tbsp, packed): Introduces a hint of caramelized sweetness to balance savory and spicy notes.
- Garlic paste (1 tbsp): Provides pungent warmth and depth.
- Lemongrass paste (1 tbsp): Brings a bright, citrusy fragrance typical of Asian flavors.
- Gochujang paste (1 tbsp): Adds a spicy, slightly sweet kick with fermented complexity.
- Five spice powder (1 tbsp): Blends star anise, cinnamon, cloves, fennel, and pepper for aromatic warmth.
- Worcestershire sauce (1 tbsp): Deepens umami flavor with tangy, savory notes.
- Soy sauce (1 tbsp): Adds salty, rich complexity to the braising liquid.
- Fish sauce (1 tbsp): Elevates the savory depth with authentic Southeast Asian umami.
- Shaoxing wine (1 ¼ cups, or dry sherry): Imparts subtle fruity and nutty aromatics, brightening the sauce.
- Beef broth (2 ½ cups): The main braising liquid that infuses the ribs with savory richness.
- Bay leaf (1): Adds an herbal, slightly floral undertone.
- Full-fat coconut milk (1 14-ounce can, room temperature): Provides luscious creaminess and a tropical note to finish the sauce.
- Cornstarch slurry (1 tbsp cornstarch + 1 tbsp water): Used to thicken the sauce perfectly without heaviness.
How to Make Asian-Inspired Creamy Braised Short Ribs Recipe
Step 1: Season and Rest the Short Ribs
Start by generously seasoning your bone-in short ribs with kosher salt and freshly ground black pepper. This simple step is crucial because it layers the meat with foundational flavor. After seasoning, let the ribs rest at room temperature for about 30 minutes. This allows the seasoning to penetrate and ensures more even cooking later.
Step 2: Brown the Short Ribs
Preheat your oven to 325°F and meanwhile, heat the unsalted butter along with olive oil in a large Dutch oven. Once hot, add the short ribs in batches and sear them on all sides until beautifully browned. This Maillard reaction is key—it locks in juices and creates rich flavor compounds essential to the dish. After browning, set the ribs aside carefully to preserve the fond in the pot.
Step 3: Sauté the Aromatics
Using the same pot, add chopped onion and celery and sauté until they become tender and fragrant. The softened aromatics release natural sweetness and a subtle earthy crunch, which balances the robustness of the meat. Then, sprinkle in the flour and cook for 1 to 2 minutes, which helps build body for the sauce.
Step 4: Bring the Flavors Together
Add the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce to the pot. Stir well so that the pastes and spices meld with the aromatics and flour. Next, pour in the Shaoxing wine while scraping the browned bits stuck to the pot; this deglazing step incorporates those deeply flavored bits into the sauce, enriching the braise magically.
Step 5: Assemble and Braise
Return the browned short ribs to the pot and arrange them snugly. Pour beef broth over the ribs until mostly covered, add a single bay leaf, and bring everything to a gentle simmer. Cover the Dutch oven and transfer it to your preheated oven. Braise the meat for about 3 hours or until it becomes incredibly tender, falling off the bone with the slightest touch.
Step 6: Finish with Coconut Milk and Thicken
Once tender, carefully stir in room-temperature coconut milk for a creamy, tropical finish that balances the savory and spicy depth of the dish. Then, add the cornstarch slurry, simmering gently until the sauce thickens to a luxurious consistency. Allow it to rest for 5 minutes off heat—this helps the sauce settle into a velvety finish, ready to coat every bite perfectly.
Step 7: Serve
Serve these mouthwatering short ribs over a bed of silky mashed potatoes or creamy polenta, allowing the rich sauce to soak into every morsel. The contrast of tender meat with these smooth sides creates a memorable, soul-warming meal.
How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe
Garnishes
Sprinkle the dish with fresh herbs like chopped cilantro or sliced scallions to introduce a bright, fresh contrast to the richness. Toasted sesame seeds add a pleasant crunch and a subtle nutty note. For a little more heat, a drizzle of chili oil or some finely sliced fresh chili peppers elevates the bold flavors beautifully.
Side Dishes
This Asian-Inspired Creamy Braised Short Ribs Recipe pairs well with velvety mashed potatoes or creamy polenta, which soak up the flavorful sauce effortlessly. For a lighter balance, steamed jasmine rice or coconut-infused rice adds a fragrant, fluffy accompaniment. Roasted or sautéed Asian vegetables like bok choy or snap peas also bring fresh texture and vibrant color to the plate.
Creative Ways to Present
Try serving the short ribs in individual shallow bowls layered over a spoonful of creamy polenta for an elegant, restaurant-worthy presentation. Another crowd-pleaser is plating them atop a simple stir-fried noodle bed to soak up every bit of the sauce. For a family-style feast, place the ribs in a large serving dish surrounded by sides, encouraging everyone to dig in and enjoy the communal experience.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only deepen with time, so the next-day meal might taste even better! Be sure to keep the sauce and meat together to retain moisture.
Freezing
If you want to enjoy this Asian-Inspired Creamy Braised Short Ribs Recipe later, freezing is an excellent option. Cool the ribs and sauce completely, then package them in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the ribs gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. Alternatively, microwave in short bursts, stirring frequently to warm evenly without drying out the meat or curdling the coconut milk.
FAQs
Can I use boneless short ribs instead?
Yes, boneless short ribs can be used, but bone-in ribs add more flavor and richness to the braising liquid. If choosing boneless, keep an eye on cooking time as they might cook slightly faster.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute. For a non-alcoholic option, substitute with an equal amount of rice vinegar combined with a little chicken or beef broth to maintain the depth.
Is the dish very spicy? Can I adjust the heat?
The gochujang paste adds a mild to moderate heat level, but you can adjust it to your taste. Reduce or omit the gochujang for a milder dish, or add extra if you enjoy more spice.
Can I prepare this recipe in a slow cooker?
Absolutely! After browning the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender. Add coconut milk and thicken the sauce in a saucepan afterward.
Why is the coconut milk added at the end?
Coconut milk is added at the final stage to preserve its creamy texture and delicate flavor. Cooking it for too long or at very high heat can cause it to separate or lose its smoothness.
Final Thoughts
This Asian-Inspired Creamy Braised Short Ribs Recipe is truly a celebration of rich flavors and comforting textures. It’s one of those dishes that fills your kitchen with irresistible aromas and transforms any dinner into a special occasion. Whether you’re cooking for family or friends, I promise this recipe will bring joy and become a beloved favorite you’ll want to make again and again. So, gather your ingredients, take your time with the braise, and enjoy every bite of this deliciously creamy, tender masterpiece.
Print
Asian-Inspired Creamy Braised Short Ribs Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
This Asian-Inspired Creamy Braised Short Ribs recipe combines rich, tender beef short ribs with a complex blend of Asian flavors including lemongrass, gochujang, and five-spice powder. Braised slowly in a savory mixture of Shaoxing wine, beef broth, and coconut milk, the dish is finished with a silky cornstarch-thickened sauce perfect for serving over creamy mashed potatoes or polenta.
Ingredients
Beef and Seasonings
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
Vegetables and Flavor Bases
- 1 medium yellow onion, chopped
- 3 stalks of celery, chopped
Thickening and Flavor Ingredients
- 3 tablespoons all-purpose flour
- 2 tablespoons packed dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste
- 1 tablespoon five spice powder
Sauces and Liquids
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ¼ cup Shaoxing wine (or dry sherry)
- 2 ½ cups beef broth
- 1 bay leaf
- 1 (14-ounce) can full-fat coconut milk, room temperature
Thickening Slurry
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together for slurry
Instructions
- Season & Rest the Short Ribs: Thoroughly season the beef short ribs on all sides with kosher salt and freshly ground black pepper. Then, allow them to rest at room temperature for 30 minutes to ensure even cooking.
- Preheat Oven: Preheat your oven to 325°F (163°C) in preparation for braising.
- Brown the Short Ribs: Heat the unsalted butter and olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs until they develop a deep brown crust on all sides, then remove them from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and celery. Sauté until the vegetables are tender and slightly translucent, about 5-7 minutes.
- Make the Roux and Flavor Base: Stir in the all-purpose flour with the vegetables and cook for 1 to 2 minutes to eliminate the raw flour taste, stirring constantly.
- Add Spices and Sauces: Mix in the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five-spice powder, Worcestershire sauce, soy sauce, and fish sauce. Stir well to combine all flavors evenly.
- Deglaze with Wine: Pour in the Shaoxing wine (or dry sherry), using a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds depth and richness to the sauce.
- Assemble and Add Liquids: Return the browned short ribs to the pot. Add the beef broth and bay leaf, making sure the ribs are mostly submerged.
- Braise the Short Ribs: Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Braise the short ribs for approximately 3 hours, or until the meat is tender and easily pulls away from the bone.
- Finish the Sauce: Remove the pot from the oven and stir in the full-fat coconut milk to add luscious creaminess to the braising liquid.
- Thicken the Sauce: Mix the cornstarch and water to create a slurry, then stir it into the pot. Simmer gently on the stovetop until the sauce thickens to a silky consistency.
- Rest and Serve: Allow the braised ribs and sauce to rest for 5 minutes to let the flavors meld. Serve the ribs and creamy sauce over mashed potatoes or polenta for a comforting and flavorful meal.
Notes
- For best results, use bone-in short ribs as their collagen content helps in developing a rich, tender texture during braising.
- If Shaoxing wine is unavailable, dry sherry is a great substitute.
- To enhance flavor, consider marinating the short ribs with the spice pastes overnight before cooking.
- Leftover braised short ribs reheat well and taste even better the next day.
- You can adjust the heat level by modifying the amount of gochujang paste.
- The cornstarch slurry should be added gradually to avoid over-thickening the sauce.
