Description
This Garlic Ginger Braised Beef Short Ribs recipe delivers tender, fall-off-the-bone meat infused with deep, rich flavors from seared bone-in short ribs, aromatic ginger, garlic, and a savory blend of Asian ingredients including gochujang paste, Shaoxing wine, and soy sauce. Slow-braised in the oven, the ribs develop a velvety sauce that perfectly complements the caramelized meat, making a comforting and impressive meal ideal for a cozy dinner.
Ingredients
Meat and Aromatics
- 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)
Liquids and Sauces
- 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
Seasonings and Garnishes
- 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)
Instructions
- Preheat Oven: Set your oven to 325°F to prepare for slow braising of the ribs, ensuring a tender outcome.
- Searing the Short Ribs: Heat a large Dutch oven or heavy-bottomed pot over medium heat and add 1 tablespoon of olive oil. Pat the short ribs dry and season generously with salt. Brown each side of the ribs thoroughly for 2-3 minutes per side to develop deep caramelized flavors that enhance the dish. Remove ribs and set aside.
- Sautéing Ginger: Add the halved ginger to the pot and fry for about 2 minutes per side until lightly browned and aromatic. Remove the ginger and set it aside with the ribs.
- Sauté Shallot and Gochujang: In the same pot, add the sliced shallot and sauté for 2 minutes until softened, stirring constantly. Add the gochujang paste and toast it for 1 minute to release its fragrance.
- Deglazing the Pot: Pour in the Shaoxing wine, scraping up all browned bits from the bottom of the pot for extra flavor. Stir in the dark soy sauce and rice vinegar to build the sauce base.
- Braising: Return the browned short ribs and browned ginger to the pot. Add the chicken stock ensuring the ribs are mostly submerged. Nestle the whole garlic head into the liquid. Cover and transfer the pot to the preheated oven. Braise for 3 to 3 ½ hours, turning the ribs once halfway through cooking. The ribs are done when meat is extremely tender and easily pulls away from the bone.
- Straining the Sauce: Remove the short ribs to a serving dish. Strain the cooking liquid through a sieve to remove solids, creating a smooth sauce. Taste and adjust seasoning with salt, pepper, and a pinch of sugar if needed. For more heat, add extra gochujang or hot sauce to the sauce.
- Serving: Drizzle the ribs with the reserved braising sauce. Garnish with sliced green onions, sesame seeds, and lime wedges if desired. Serve hot and enjoy a richly flavored, comforting meal.
Notes
- Bone-in short ribs are recommended for the best flavor and texture, but boneless can be substituted if necessary.
- Searing all sides of the ribs is crucial to develop deep, caramelized flavors that enrich the braise.
- Using chicken stock instead of broth gives a silkier, more velvety sauce.
- Cooking time may vary slightly; rely on visual cues like meat pulling away from the bone for doneness rather than internal temperature.
- Shaoxing wine is traditional; dry sherry is an acceptable substitute if unavailable.
- Straining the sauce is optional but produces a smoother, more refined finish.
- Adjust sauce seasoning after straining to balance saltiness, acidity, and sweetness to your preference.
- The dish can be garnished with scallions, sesame seeds, and lime wedges for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
