Asian Braised Beef Short Ribs

Asian Braised Beef Ribs coated in a savory, rich glaze and garnished with freshly chopped green onions.

Asian Braised Beef Short Ribs are tender, deeply flavorful, and melt in your mouth with every bite. Slow-cooked in a savory aromatic Asian sauce, they’re the definition of comfort and elegance. With easy-to-follow steps, even a beginner can create this show-stopping dish. Serve over fluffy rice, drizzle with the luscious sauce, and finish with green onions for a meal that’s truly unforgettable.

Course Dinner

Cuisine Asian/American

Keyword Asian Braised Beef, Asian Braised Beef Short Ribs

Prep Time 30

Cook Time 4

Servings servings

Calories 741kcal

Author Heather

Equipment

1 7 quart enameled Cast Iron Dutch Oven See FAQ's above for other alternatives.
1 long handled tongs

Ingredients

For the Beef Ribs

4 pounds beef short ribs *about 4 large ribs, see Note #1 below for alternative cuts
4 teaspoons salt *see Note #2 below
2 tablespoons high smoke point oil *see Note #3 below

For the Braising Sauce

1/2 cup soy sauce
1/2 cup rice vinegar
2 heads ginger *thinly sliced, about 1 cup
6 large garlic cloves *crushed or minced, about 2-3 tablespoons
6 tablespoons chili garlic sauce *see Note #4 below
1/3 cup toasted sesame oil
1/3 cup brown sugar *packed, either light or dark
2 1/3- 3 cups beef broth

For the Slurry

2 tablespoons cornstarch *see Note #5 below
2 tablespoons water *thinly sliced

Garnish

4 stalks green onions

Get Recipe Ingredients

Instructions

Prepare the Ribs

Preheat your oven to 325°F (165°C).
Lay the ribs on a platter or baking sheet and pat them dry with paper towels. Season all sides generously with about 1 teaspoon of salt per rib.
Heat a heavy skillet or Dutch oven over medium-high heat until hot (you should feel the heat when holding your hand a few inches above the surface). Add oil and heat until it shimmers and moves easily, indicating it's ready for searing.
Work in batches to avoid overcrowding the pan, searing the ribs on all sides until browned, about 2–3 minutes per side. Remove the ribs and set aside, then turn off the heat while you prepare the sauce.

Braising Sauce

In a large bowl or glass measuring cup combine all the ingredients for the braising sauce.

Braise the Ribs (see Note #5 below)

Return the seared ribs to the Dutch oven. Pour the braising sauce over them, ensuring they are mostly submerged.
Cover with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the ribs are tender and falling off the bone.

Thicken Sauce

Remove the ribs from the sauce.
Strain the sauce into a saucepan, discarding the solids. See Note #6 below.
In a small bowl, mix cornstarch with water to create a slurry. Bring the sauce to a simmer over medium heat. Gradually whisk in the slurry, stirring constantly, until thickened to your desired consistency.

Serve

Serve the braised ribs over cooked rice. Drizzle with the thickened sauce and garnish with sliced green onions for a fresh, vibrant finish.

Notes

Note #1- Beef short ribs are the gold standard for this recipe because of their rich marbling and a tender, melt-in-your-mouth texture when slow-cooked. If short ribs aren’t available, cuts like chuck roast, beef shank, or brisket are excellent alternatives. These cuts are well-suited for braising as they become fork-tender and absorb the bold, savory flavors of the sauce beautifully. Look for well-marbled cuts for the best results.

Note #2- If time permits, let the ribs sit for 20–30 minutes after salting to allow the seasoning to penetrate before searing. This not only enhances flavor but also helps form a beautiful crust during searing.

Note #3- A high smoke point oil is one that can withstand high heat without burning or breaking down, making it ideal for searing. While I broke the rules and used toasted sesame oil for these ribs, ideal options for this recipe include avocado oil, high-oleic sunflower oil, or refined peanut oil.

Note #4- Chili garlic sauce is a tangy, garlicky condiment made from chili peppers, garlic, vinegar, and salt. While it adds heat, most grocery store brands lean mild to medium in spice, focusing more on flavor than intense heat. Look for it in the Asian or international aisle, near soy sauce or sriracha. For bolder heat, check specialty Asian markets or opt for brands like Huy Fong or Sambal Oelek.

Note #5- A slurry is a mixture of cornstarch and water (or braising liquid) used to thicken sauces. It's valuable for creating a silky, glossy texture and helps the sauce cling to the meat beautifully without altering the flavor.

Note #6- Braising is a slow-cooking method that combines searing meat at high heat and then simmering it in liquid at a low temperature. This technique works magic on short ribs by breaking down tough connective tissues, transforming them into melt-in-your-mouth tenderness.

See "Beginner Tips for Braising Like a Pro" section above for more guidance on tender, flavorful results.

Note #6- To thicken the braising sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of water per cup of liquid. Use anywhere from 1 cup of strained braising liquid to the full amount, depending on how much glaze you want.

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