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
Scale
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.
