Name: Garlic Ginger Braised Beef Short Ribs Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Asian Fusion
Ingredients: 2 1/2 to 3 pounds bone-in short ribs; 1 large ginger root (palm-sized, washed, patted dry, and halved vertically); 1 head garlic (top sliced off to expose cloves); 1 shallot (sliced thin); 1 tablespoon olive oil (or another favorite oil); 1 tablespoon gochujang paste; 1/2 cup Shaoxing wine (or dry sherry as substitute); 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar (or rice wine vinegar); 1 1/2 cups chicken stock; Salt and freshly ground black pepper (optional to taste); Pinch granulated sugar (optional and to taste); Sliced green onions or scallions (optional for garnishing); Sesame seeds (optional for garnishing); Lime slices or wedges (optional for garnishing)

Jump to Recipe· 3.8 from 49 reviews

If you are on the hunt for a melt-in-your-mouth experience packed with bold flavors, let me introduce you to my absolute favorite, the Garlic Ginger Braised Beef Short Ribs Recipe. This dish combines tender beef short ribs with the vibrant zing of garlic and fresh ginger, simmered to perfection in a rich, savory sauce. Every bite is a comforting yet exciting adventure of textures and tastes that will warm your soul and impress everyone at your table. Whether you’re cooking for a special occasion or a cozy family dinner, this recipe transforms humble ingredients into a feast worth savoring.

Ingredients You’ll Need

Inside a white pot with two handles, there are five browned beef pieces with a rich, dark crust and charred edges. The beef pieces vary in size, arranged scattered with juices and brown bits coating the pot's base. The color palette shows dark brown meat against the creamy white pot interior, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple at first glance, but each plays a crucial role in building the layers of flavor and texture that make this dish unforgettable. From the aromatic ginger and garlic that infuse the beef with warmth, to the delicate balance of sauces that provide complexity and depth, every element is essential.

Ginger root: Adds a bright, peppery aroma that lifts the richness of the beef.
Garlic: Imparts a mellow, savory sweetness when roasted whole in the braise.
Olive oil: Used for searing the ribs, creating that irresistible caramelized crust.
Bone-in short ribs: Provide unparalleled flavor and texture due to the marrow-rich bones.
Shallot: Offers a gentle oniony sweetness that supports the sauce base.
Gochujang paste: Brings a subtle heat and umami punch with Korean flair.
Shaoxing wine: Tenderizes the meat and adds a slightly nutty, complex note.
Dark soy sauce: Delivers a deep, savory saltiness and beautiful color.
Rice vinegar: Introduces a mild acidity that balances the richer ingredients.
Chicken stock: Creates a velvety, hearty liquid that braises the ribs thoroughly.
Salt and black pepper: Fundamental seasoning to enhance all the flavors.
Granulated sugar (optional): Helps to temper any acidity or bitterness in the sauce.
Sliced green onions/scallions (optional): For a fresh, crisp garnish.
Sesame seeds (optional): Add a nutty crunch and visual appeal.
Lime wedges (optional): Provide a bright, zesty contrast to the richness.

How to Make Garlic Ginger Braised Beef Short Ribs Recipe

Step 1: Prep Your Aromatics

Start by halving the palm-sized ginger root lengthwise to expose those fragrant insides. Next, take a whole head of garlic and slice off just the top to reveal the cloves. This prep is simple but critical—it allows the ginger and garlic to release their rich flavors into the braise as it slowly cooks.

Step 2: Sear the Short Ribs to Perfection

Grab a heavy-bottomed pot or Dutch oven and heat a tablespoon of olive oil over medium. While the oil warms, pat the beef short ribs dry and generously season them with salt. Then, sear each rib for 2 to 3 minutes per side until deeply browned. It may take a while to carefully brown all six sides, but trust me, this step creates those gorgeous caramelized edges that are the backbone of flavor in this Garlic Ginger Braised Beef Short Ribs Recipe.

Step 3: Brown the Ginger

Remove the ribs temporarily and add the ginger halves to the hot pot. Let them cook a couple of minutes on each side, turning until lightly browned and smelling irresistible. This adds a roasted depth to the ginger’s peppery notes.

Step 4: Sauté Shallots and Add Gochujang

Next, toss in the thinly sliced shallots and cook them until softened, stirring almost constantly so they don’t burn. Then stir in a generous tablespoon of gochujang paste, toasting it for about a minute until it smells fragrant and earthy. This step layers in the mild spicy kick and umami that will elevate the whole dish.

Step 5: Deglaze and Build the Sauce

Pour in the Shaoxing wine and use a wooden spoon to scrape every caramelized bit off the bottom of the pot—those bits are flavor gold. Stir in the dark soy sauce and rice vinegar to balance the richness with saltiness and acidity. This sauce base is what transforms the ribs from simple meat to something extraordinary.

Step 6: Braise Low and Slow

Return the short ribs and ginger to the pot and add 1 ½ cups of chicken stock. Nestle the whole garlic head into the liquid. Cover the pot with a lid and transfer it to the oven preheated to 325°F. Let it cook for 3 to 3 and a half hours, turning the ribs once halfway through. When the beef is tender enough to fall off the bone, the dish is ready. Don’t judge doneness by temperature—let the texture guide you here.

Step 7: Strain and Adjust the Sauce

Remove the ribs and transfer them to a serving dish. Strain the cooking liquid to remove solids and return the sauce to the pot. Take a moment to taste it carefully. If it feels a little bitter or acidic, stir in a pinch of sugar. Want more heat? Add a bit more gochujang. If it needs a salt boost, add salt or pepper gradually. This personalized seasoning step is what makes this Garlic Ginger Braised Beef Short Ribs Recipe truly your own.

Step 8: Serve and Garnish

Drizzle the rich, aromatic sauce over the ribs. For a beautiful finishing touch, sprinkle sliced green onions or scallions and toasted sesame seeds on top. A few lime wedges alongside add a bright pop of freshness just before eating. Now dig in and enjoy all the layers of flavor you worked so hard to build!

How to Serve Garlic Ginger Braised Beef Short Ribs Recipe

A white plate holds five large pieces of dark brown braised meat ribs with visible bones, each coated in a glossy reddish-brown sauce. The ribs are arranged close together, and three bright green slices of lime rest on top in the center. Small pieces of chopped green onions are sprinkled over the ribs, adding a fresh contrast of color. A silver spoon lies next to the ribs on the plate, partly covered by the sauce. The plate sits on a white marbled surface, with parts of bowls and bottles containing green onions, lime slices, rice, and sesame seeds visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like sliced scallions and toasted sesame seeds add bursts of texture and visual contrast to these tender ribs. A squeeze of lime brightens the entire dish and balances the rich, braised flavors, making each bite feel fresh and lively.

Side Dishes

This Garlic Ginger Braised Beef Short Ribs Recipe pairs wonderfully with steamed jasmine rice or buttery mashed potatoes, both of which soak up the flavorful sauce beautifully. You can also serve it alongside sautéed greens or roasted root vegetables to add some vibrancy and nutrition to the plate.

Creative Ways to Present

For a fun twist, shred the meat off the bone and pile it on warm bao buns with pickled veggies and fresh herbs for an Asian-inspired sandwich. Or serve the ribs atop a creamy polenta for a decadent comfort meal that will wow your guests every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Garlic Ginger Braised Beef Short Ribs in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve after a day or two, so leftovers can be even better than the original meal.

Freezing

This dish freezes exceptionally well. Place the ribs and sauce in a freezer-safe container or bag and freeze for up to 3 months. Be sure to leave a little space for expansion and thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the ribs in a covered pot over low heat, adding a splash of water or stock if needed to loosen the sauce. Avoid microwaving if possible to preserve the tender texture and avoid drying out the meat.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, but bone-in ribs provide extra flavor and a richer texture because of the marrow. If using boneless, you may need to adjust the cooking time slightly as they can cook faster.

What can I substitute for Shaoxing wine?

Dry sherry is the closest common substitute for Shaoxing wine in this recipe. If you don’t have either, you can use a dry white wine or broth, but the flavor profile will differ slightly.

Is gochujang paste necessary?

While gochujang adds a unique spicy sweetness and depth, you can omit it if you prefer a milder sauce. Alternatively, substitute with a small amount of chili paste or hot sauce to taste.

Can I prepare this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the meat is fork-tender. This method is great for hands-off cooking.

How do I know when the short ribs are done?

The best indicator is texture. The meat should be tender enough to pull apart easily with a fork and nearly falling off the bone. If it still feels tough, continue cooking and check again periodically.

Final Thoughts

The Garlic Ginger Braised Beef Short Ribs Recipe is one of those magical dishes that turns simple ingredients into a soul-satisfying meal that feels both special and comforting. Once you try it, you’ll understand why it’s so beloved. I hope you enjoy making it and sharing it as much as I do—it’s truly a recipe that brings people together at the table with smiles and full hearts.