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Slow Cooked Asian Beef Short Ribs with Glossy Glaze

Slow Cooked Asian Beef Short Ribs: How to Get Fall-Off 5

Discover how to make restaurant-quality Slow Cooked Asian Beef Short Ribs that literally fall off the bone. This foolproof recipe combines traditional Asian flavors—soy sauce, ginger, star anise, and Shaoxing rice wine—with modern slow-cooking techniques to deliver tender, umami-rich beef in a glossy, caramelized glaze. Perfect for dinner parties, meal prep, or a special family dinner. The meat becomes incredibly tender after 3-4 hours of braising, and the flavors actually improve when made ahead. Serve over jasmine rice or noodles for an unforgettable meal that rivals your favorite Asian fusion restaurant.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings

Ingredients

For the Short Ribs:

  • 4 pounds beef short ribs (bone-in, English cut)
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Freshly ground black pepper to taste

For the Asian Braising Liquid:

  • 1 cup low-sodium soy sauce
  • ½ cup Shaoxing rice wine
  • ⅓ cup brown sugar (packed)
  • 6 cloves garlic (smashed)
  • 4-inch piece fresh ginger (sliced)
  • 3 star anise pods
  • 2 cinnamon sticks
  • 4 dried red chilies
  • 2 cups beef stock (low-sodium)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar

For Garnish:

 

  • Fresh cilantro (chopped)
  • Sliced green onions
  • Toasted sesame seeds
  • Thinly sliced red chilies (optional)

Instructions

  1. Remove beef short ribs from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels and season all sides generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear short ribs on all sides until deeply golden brown, about 3-4 minutes per side. Remove seared ribs and set aside.
  3. Reduce heat to medium. Add smashed garlic cloves and sliced ginger to the same pot. Sauté for 1-2 minutes until fragrant and slightly golden, stirring occasionally.
  4. Pour in Shaoxing rice wine to deglaze the pot, scraping up all the browned bits with a wooden spoon. Let simmer for 30 seconds to burn off the alcohol. Add soy sauce, brown sugar, beef stock, hoisin sauce, star anise, cinnamon sticks, and dried chilies. Stir well until sugar dissolves completely. Bring mixture to a gentle simmer.
  5. Return seared short ribs to the pot, nestling them into the braising liquid. The liquid should come about halfway up the sides of the meat. Cover pot with a tight-fitting lid. Transfer to preheated 325°F oven and braise for 3-4 hours, turning ribs halfway through, until meat is fork-tender and pulling away from the bones.
  6. Carefully remove tender short ribs from braising liquid and let rest on a plate, loosely covered with foil. Strain braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids. Skim excess fat from surface. Bring sauce to a boil over high heat, then reduce to a vigorous simmer. Cook uncovered for 10-15 minutes until reduced by one-third and sauce coats the back of a spoon. Stir in rice vinegar.
  7. Return rested short ribs to the reduced sauce, spooning the glossy glaze over the meat. Garnish generously with fresh cilantro, sliced green onions, toasted sesame seeds, and sliced red chilies if desired. Serve immediately.

Notes

  • Make-Ahead Tip: This dish tastes even better the next day. Cook completely, refrigerate with sauce for up to 4 days, then gently reheat before serving.
  • Slow Cooker Method: After searing, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
  • Instant Pot Option: Sear using sauté function, add ingredients, pressure cook on high for 45-50 minutes with 15-minute natural release.
  • Fat Removal: For easier fat removal, refrigerate braising liquid for 30 minutes. The fat will solidify on top and can be easily lifted off.
  • Substitutions: Use tamari for gluten-free, dry sherry instead of Shaoxing wine, or coconut sugar for paleo-friendly option.
  • Choosing Meat: Look for bone-in English-cut short ribs at least 2-3 inches thick with good marbling for best results.

Find it online: https://juicymeatrecipes.com/slow-cooked-asian-beef-short-ribs/