Prepare to embark on a culinary adventure that will tantalize your taste buds with the irresistible flavors of Sweet Spicy Soy Braised Short Ribs! This Asian-inspired dish combines tender, succulent beef short ribs with a rich and savory sauce that’s both sweet and spicy. Imagine sinking your teeth into melt-in-your-mouth meat, perfectly complemented by a luscious glaze that will leave you craving more. With just a little prep and a few hours of slow cooking, you can impress your family and friends with a gourmet meal that feels like a special occasion. Ready to elevate your dinner game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 lbs beef short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
Instructions
- Pat the short ribs dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the short ribs generously with salt and black pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons of vegetable oil.
- Sear the short ribs in batches, creating a deep golden-brown crust on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, reduce heat to medium and add minced ginger and garlic, sautéing for 30-45 seconds until fragrant.
- Whisk together soy sauce, brown sugar, beef broth, and red pepper flakes in a separate bowl until sugar dissolves.
- Return short ribs to the pot and pour the liquid mixture over them, ensuring ribs are mostly submerged.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Braise for
- 5 to 3 hours, until meat is extremely tender and nearly falling off the bone.
- Remove from oven and let rest for 15 minutes before serving. Skim excess fat from the surface of the braising liquid.
- Serve short ribs with the reduced braising sauce, garnished with chopped green onions or sesame seeds if desired.
Tips
- Dry and Season: Make sure to pat the short ribs dry before seasoning them with salt and black pepper. This step is crucial for achieving that beautiful golden-brown crust during searing.
- Sear in Batches: Don’t overcrowd the pot when searing the short ribs. Searing in batches allows for better browning and enhances the overall flavor of the dish.
- Monitor the Heat: After searing, reduce the heat before adding ginger and garlic to prevent burning. You want them to become fragrant without turning bitter.
- Mix the Sauce Well: When whisking together the soy sauce, brown sugar, beef broth, and red pepper flakes, ensure that the sugar is fully dissolved for a smooth and balanced sauce.
- Braising Time: Be patient during the braising process! Cooking the ribs low and slow for
- 5 to 3 hours will yield tender meat that falls off the bone.
- Rest and Skim: Allow the short ribs to rest after cooking, and remember to skim off any excess fat from the braising liquid before serving for a cleaner taste.
- Garnish for Flair: Elevate your presentation by garnishing the dish with chopped green onions or sesame seeds, adding a pop of color and extra flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
