Description
This Asian-Inspired Creamy Braised Short Ribs recipe features tender, flavorful beef ribs slow-cooked in a fragrant blend of lemongrass, gochujang, five-spice, and Shaoxing wine, finished with creamy coconut milk for a rich, comforting dish. Perfectly browned and braised to melt-in-your-mouth tenderness, these short ribs are ideal served over mashed potatoes or polenta for an elegant yet hearty meal.
Ingredients
Scale
Short Ribs
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 3 stalks of celery, chopped
- 3 tablespoons all-purpose flour
Flavorings & Sauces
- 2 tablespoons packed dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste
- 1 tablespoon five spice powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 ¼ cup Shaoxing wine (or dry sherry)
- 2 ½ cups beef broth
- 1 bay leaf
Finishing Ingredients
- 1 (14-ounce) can full-fat coconut milk, room temperature
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (cornstarch slurry)
Instructions
- Season & Rest the Short Ribs: Season the beef short ribs generously with kosher salt and freshly ground black pepper. Let them rest at room temperature for 30 minutes to ensure even cooking.
- Preheat Oven: Preheat your oven to 325°F (163°C), preparing for slow braising.
- Brown the Short Ribs: In a Dutch oven, heat unsalted butter and olive oil over medium-high heat. Sear the short ribs in batches until each side is deeply browned. This step adds depth of flavor. Once browned, set the ribs aside.
- Sauté the Aromatics: In the same pot, sauté the chopped yellow onion and celery until tender, about 5-7 minutes. Stir in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste and help thicken the sauce.
- Build the Sauce: Add the packed dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Stir to combine all flavors evenly.
- Deglaze the Pot: Pour in the Shaoxing wine, scraping the bottom of the pot to release any browned bits (fond) that add richness to the sauce.
- Assemble for Braising: Return the browned short ribs to the pot. Pour in the beef broth and add the bay leaf.
- Braise the Short Ribs: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the ribs at 325°F for approximately 3 hours, or until the meat is tender and falling off the bone.
- Finish the Sauce: Remove the pot from the oven and stir in the full-fat coconut milk to add creaminess and balance the spices.
- Thicken the Sauce: Mix together the cornstarch and water to make a slurry, then stir it into the pot. Simmer on the stovetop over medium heat until the sauce thickens, about 3-5 minutes.
- Rest and Serve: Let the braised short ribs sit for 5 minutes before serving. Serve the ribs over mashed potatoes or creamy polenta for a complete and satisfying meal.
Notes
- Allowing the ribs to rest at room temperature before cooking ensures even cooking throughout.
- Use a heavy Dutch oven or oven-safe pot for best results when braising.
- Searing the ribs well develops deeper flavor in the final dish.
- Shaoxing wine can be substituted with dry sherry if not available.
- Adjust the amount of gochujang paste according to your spice tolerance.
- Make sure the coconut milk is at room temperature to prevent curdling when adding to the hot braise.
- The cornstarch slurry is key for thickening the sauce and should be added gradually while simmering.
- Leftovers taste even better the next day as flavors continue to meld.
