Description
Sticky Garlic Soy Braised Short Ribs are ultra-tender beef ribs coated in a sticky glaze with Asian-inspired flavors, perfect for a comforting meal.
Ingredients
Scale
- 3–3.5 lbs (1.4–1.6 kg) beef short ribs (bone-in or boneless)
- Salt & black pepper
- 2 tbsp vegetable oil
- ½ cup soy sauce
- ½ cup beef broth
- ⅓ cup brown sugar
- ¼ cup honey
- ¼ cup rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 6 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1–2 tsp sesame oil
- 1 tsp chili flakes (optional)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 tbsp sesame seeds (optional)
- Chopped scallions
- Chopped fresh red chili
Instructions
- Pat ribs dry and season generously with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear ribs on all sides until deep brown and caramelized (8–10 minutes). Remove ribs and set aside.
- In the same pot, add soy sauce, beef broth, brown sugar, honey, rice vinegar, oyster sauce, hoisin sauce, minced garlic, ginger, sesame oil, and chili flakes (optional). Stir and bring to a gentle simmer.
- Return the ribs to the pot. Cover with a lid. Simmer on low heat for 2.5–3 hours, or until ribs are extremely tender and the sauce has reduced. Optional: You can also braise in a 160°C / 325°F oven.
- Once ribs are tender, remove them to a plate. Add the cornstarch slurry to the sauce. Simmer 3–5 minutes until thick, glossy, and sticky. Return ribs to the pot and coat thoroughly.
- Top ribs with chopped scallions, chopped red chili, and sesame seeds (optional). Serve with steamed jasmine rice, stir-fried vegetables, or creamy mashed potatoes (fusion option).
Notes
- For a spicier version, increase the amount of chili flakes.
- Ensure to sear the ribs well for maximum flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg