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