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If you have a craving for something deeply comforting yet bursting with vibrant flavors, this Asian-Inspired Creamy Braised Short Ribs Recipe is exactly what you need. Imagine tender, melt-in-your-mouth short ribs infused with rich, aromatic spices and umami-packed sauces, all elevated by creamy coconut milk for a luscious finish. This dish perfectly balances sweetness, savory depth, and a hint of heat, creating a hearty meal that’s as satisfying as it is unforgettable.

Asian-Inspired Creamy Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Asian-Inspired Creamy Braised Short Ribs Recipe plays a crucial role in building layers of flavor, texture, and earthy color — from the tender beef itself to the aromatic pastes and spices that give the dish its unique, soulful character.

4 lbs bone-in beef short ribs, English cut: The star of the dish, offering rich marbling that ensures tenderness and depth.
Kosher salt & freshly ground black pepper: Simple seasoning to enhance the beef’s natural flavors.
2 tablespoons unsalted butter: Adds a silky richness and helps with browning.
2 tablespoons olive oil: Provides a balanced base for searing the meat without burning.
1 medium yellow onion, chopped: Offers sweetness and body to the braising liquid.
3 stalks of celery, chopped: Adds freshness and a subtle aromatic crunch.
3 tablespoons all-purpose flour: Helps thicken the sauce for that creamy consistency.
2 tablespoons packed dark brown sugar: Introduces a caramelized sweetness to balance savory and spicy elements.
1 tablespoon garlic paste: Delivers an aromatic punch and gentle heat.
1 tablespoon lemongrass paste: Brightens the dish with citrusy, herbal notes essential in Asian cuisine.
1 tablespoon gochujang paste: Adds complex heat and a slight tanginess.
1 tablespoon five spice powder: Warm, fragrant blend that layers in deep flavor nuances.
1 tablespoon Worcestershire sauce: Brings savory, slightly sweet depth with a hint of tang.
1 tablespoon soy sauce: Essential umami seasoning enhancing the meatiness.
1 tablespoon fish sauce: Boosts flavor with salty, oceanic richness.
1 ¼ cup Shaoxing wine (or dry sherry): Adds subtle sweetness and complexity while helping tenderize the meat.
2 ½ cups beef broth: Forms the hearty, savory base for the braising liquid.
1 bay leaf: Infuses a subtle herbal aroma that rounds out the profile.
1 (14-ounce) can full-fat coconut milk, room temperature: Provides the creamy, luscious finish that softens the spices and ties everything together.
1 tablespoon cornstarch + 1 tablespoon water (cornstarch slurry): Thickens the sauce to perfect velvety consistency at the end.

How to Make Asian-Inspired Creamy Braised Short Ribs Recipe

Step 1: Season & Rest the Short Ribs

The first step is simple but essential—generously season your short ribs with kosher salt and freshly ground black pepper. This helps to enhance their natural meaty flavor. Then, let them rest at room temperature for 30 minutes, which allows the seasoning to soak in evenly and ensures better browning later.

Step 2: Brown the Short Ribs

Preheat your oven to 325°F. In a Dutch oven, heat the butter and olive oil until shimmering. Working in batches, sear the short ribs on all sides until they develop a rich, caramelized crust. This Maillard reaction locks in juices and builds a deep flavor base for the braise. Set the browned ribs aside for now to make room for the aromatics.

Step 3: Sauté the Aromatics

In the same pot, add the chopped onion and celery. Sauté them gently until soft and fragrant, which usually takes about 5 minutes. Then sprinkle in the flour and cook for another 1-2 minutes—this will help thicken the sauce later. This step adds a comforting savoriness and a bit of body to your braising liquid.

Step 4: Bring the Flavors Together

Next, stir in all the flavorful pastes and spices: dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Each of these ingredients intensifies the sauce with layers of sweet, spicy, umami, and aromatic notes that are signature to this Asian-Inspired Creamy Braised Short Ribs Recipe.

Step 5: Deglaze and Assemble the Braise

Pour in the Shaoxing wine, scraping the pot’s bottom to lift every browned bit—that’s liquid gold for flavor. Return the short ribs to the pot, then pour in beef broth and tuck in the bay leaf. This creates a savory bath that will slowly tenderize and infuse the meat.

Step 6: Braise the Short Ribs

Cover the Dutch oven tightly and place it in your preheated oven. Let the short ribs braise gently for 3 hours at 325°F until they are fall-apart tender and saturated with all those beautiful flavors.

Step 7: Finish with Coconut Milk and Thicken

Once the ribs are tender, stir in the full-fat coconut milk, which adds the luxurious creaminess that makes this Asian-Inspired Creamy Braised Short Ribs Recipe truly special. To perfect the sauce’s consistency, whisk in your cornstarch slurry and simmer gently until thickened. Let the dish rest for 5 minutes, letting all those robust flavors meld together beautifully before serving.

How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe

Garnishes

Freshness is key to balance the richness here. Sprinkle chopped scallions, fresh cilantro leaves, or even toasted sesame seeds over the top. These simple garnishes bring brightness and a little crunch that perfectly complement the creamy, tender ribs.

Side Dishes

This braised short rib dish shines when paired with creamy mashed potatoes or a soft, buttery polenta. Their mildness lets the complex sauce take center stage, soaking up every drop. For a vibrant contrast, try serving alongside steamed greens or a crisp Asian-inspired slaw to add texture and color.

Creative Ways to Present

For a dinner party, plate each portion on a shallow bowl, ladle the ribs and sauce carefully, then add a dollop of coconut-infused mashed sweet potatoes to elevate the presentation. You can also serve the ribs over fluffy jasmine rice, garnished with chili threads for a hint of heat and visual appeal.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, store your braised short ribs, including the sauce, in an airtight container in the refrigerator. They will keep wonderfully for up to 4 days, and the flavors actually deepen overnight, making leftovers even more delicious.

Freezing

This Asian-Inspired Creamy Braised Short Ribs Recipe freezes beautifully. Portion the ribs and sauce into freezer-safe containers or heavy-duty bags. Freeze for up to 3 months to preserve the best flavor and texture. When ready, thaw overnight in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent burning. Add a splash of broth or water if the sauce thickens too much. Avoid the microwave if possible to maintain the luscious texture of the meat and sauce.

FAQs

Can I use boneless short ribs for this recipe?

Absolutely! While bone-in ribs add extra flavor and richness, boneless short ribs work well and offer easier serving. Just adjust braising time if needed, as boneless may cook slightly faster.

What if I can’t find lemongrass or gochujang paste?

If these ingredients are hard to source, you can substitute fresh minced ginger and a bit of chili paste for gochujang. Lemongrass imparts a citrusy note, but a splash of lime zest or lemongrass tea can also work in a pinch.

Can I make this recipe in a slow cooker instead of the oven?

Definitely! Follow steps through browning, then transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until ribs are tender and the sauce is rich and thick.

Is this recipe very spicy?

This recipe carries a gentle warmth from the gochujang and spices, but it’s not overwhelmingly spicy. You can adjust the amount of gochujang to suit your heat preference or add a touch of honey to mellow the flavors.

What can I use instead of Shaoxing wine?

Dry sherry is an excellent substitute because it has a similar nutty, slightly sweet profile. If you prefer no alcohol, try a combination of chicken or beef broth with a splash of rice vinegar for acidity.

Final Thoughts

This Asian-Inspired Creamy Braised Short Ribs Recipe is a game changer for anyone craving tender beef with layers of nuanced, exciting flavor. Once you’ve tried it, you’ll want to make it again and again — whether for cozy family dinners or impressing friends at gatherings. So grab those short ribs, gather your ingredients, and enjoy every indulgent bite of this unforgettable dish!

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Asian-Inspired Creamy Braised Short Ribs Recipe

4.1 from 132 reviews

Author: admin
Total Time: 3 hours 45 minutes
Yield: 4 servings 1x

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Description

This Asian-Inspired Creamy Braised Short Ribs recipe offers tender, flavorful beef ribs slow-cooked to perfection in a rich, savory sauce infused with aromatic spices, Shaoxing wine, and creamy coconut milk. Perfectly balanced with subtle sweetness, umami, and a hint of heat from gochujang, this dish makes a comforting and impressive meal served best over mashed potatoes or polenta.

Ingredients

Scale

Meat

4 lbs bone-in beef short ribs, English cut
Kosher salt & freshly ground black pepper, to season

Cooking Fats

2 tablespoons unsalted butter
2 tablespoons olive oil, plus more as needed

Vegetables & Aromatics

1 medium yellow onion, chopped
3 stalks of celery, chopped
1 tablespoon garlic paste
1 tablespoon lemongrass paste

Thickeners & Sugars

3 tablespoons all-purpose flour
2 tablespoons packed dark brown sugar
1 tablespoon cornstarch + 1 tablespoon water, mixed together (for cornstarch slurry)

Spices & Sauces

1 tablespoon gochujang paste
1 tablespoon five spice powder
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon fish sauce

Liquids

1 ¼ cup Shaoxing wine (or dry sherry)
2 ½ cups beef broth
1 (14-ounce) can full-fat coconut milk, room temperature

Herbs

1 bay leaf

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Instructions

Season & Rest the Short Ribs: Season the beef short ribs generously with kosher salt and freshly ground black pepper on all sides. Let them rest at room temperature for 30 minutes to allow the seasoning to penetrate the meat evenly.
Preheat Oven: Meanwhile, preheat your oven to 325°F (163°C) to prepare for braising.
Brown the Short Ribs: In a Dutch oven, heat the unsalted butter and olive oil over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside once browned.
Sauté the Aromatics: In the same pot, add chopped onion and celery. Cook over medium heat until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning.
Add Flour: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously and cook for 1-2 minutes to remove the raw taste of the flour and start forming the base for the sauce.
Incorporate Pastes and Spices: Stir in the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, and five spice powder. Mix thoroughly to combine these aromatic flavors.
Add Sauces and Wine: Add Worcestershire sauce, soy sauce, and fish sauce. Pour in the Shaoxing wine, scraping up any browned bits stuck to the bottom of the pot—these add rich flavor to the sauce.
Assemble the Braise: Return the browned short ribs to the pot, nestling them among the vegetables and sauce. Pour in the beef broth and add the bay leaf for added depth of flavor.
Braise the Short Ribs: Cover the Dutch oven with its lid and transfer to the preheated oven. Braise low and slow for 3 hours, or until the meat is fork-tender and falling off the bone.
Finish with Coconut Milk: Remove the pot from the oven and stir in the full-fat coconut milk to add a creamy richness that balances the spices.
Thicken the Sauce: Mix cornstarch with water to create a slurry and stir it into the pot. Place the pot over medium heat on the stovetop and simmer gently until the sauce thickens to a luscious consistency, about 3-5 minutes.
Rest the Dish: Let the short ribs sit for 5 minutes to allow the flavors to meld and the sauce to settle.
Serve: Serve these tender, flavorful short ribs over creamy mashed potatoes or soft polenta for a perfect comforting meal.

Notes

For the best flavor, use bone-in short ribs with some marbling—this ensures tender, juicy meat after braising.
If Shaoxing wine is unavailable, dry sherry is a great substitute.
You can prepare this dish a day ahead; the flavors deepen when rested overnight.
Leftovers reheat well and can be frozen for up to 3 months.
Adjust gochujang paste quantity to your preferred spice level.
Ensure coconut milk is at room temperature to prevent curdling when added to the hot braise.

Prep Time: 45 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Asian Fusion