Get ready to meet your new cold-weather obsession: Asian-Inspired Creamy Braised Short Ribs. This dish takes meltingly tender beef short ribs and simmers them low and slow in a luxurious sauce infused with soy, hoisin, ginger, and a splash of coconut milk or cream. The result is comfort food at its finest—deeply savory, just the right amount of sweet, with a creamy richness that sets these short ribs apart from anything you’ve tried before. Whether you’re serving up a family supper or dazzling dinner guests, this recipe strikes a perfect balance between impressive and surprisingly simple.
Ingredients You’ll Need
Each component in these Asian-Inspired Creamy Braised Short Ribs brings something essential to the pot—from those fall-off-the-bone short ribs to vibrant aromatics and the velvety finish of cream or coconut milk. With just a handful of pantry staples and a few fresh accents, you’re well on your way to an unforgettable meal.
- Beef short ribs (3 pounds, bone-in): For ultimate tenderness and rich beef flavor, bone-in is best—each bite practically melts away.
- Salt and black pepper: Essential for seasoning and creating that crave-worthy browned crust on the meat.
- Vegetable oil (2 tablespoons): The perfect neutral oil for high-heat searing, locking in all those juices.
- Onion (1 small, diced): Brings sweetness and a classic aromatic backbone to the sauce.
- Garlic (4 cloves, minced): Bold and aromatic, it forms the savory base of the sauce.
- Fresh ginger (1 tablespoon, grated): Lends warming, zingy notes that come through in every bite.
- Soy sauce (1/4 cup): Adds layers of umami and that irresistible savory depth.
- Rice vinegar (1/4 cup): Lightens and brightens, balancing the richness of the dish.
- Hoisin sauce (1/4 cup): A thick, glossy addition that brings subtle sweetness and complexity.
- Brown sugar (2 tablespoons): For a hint of molasses sweetness and caramelized depth.
- Sesame oil (1 tablespoon): Nutty and fragrant, just a small splash transforms the aroma.
- Chili garlic sauce (1 teaspoon, optional): Adds gentle heat and a touch of tangy spice—adjust to your liking.
- Beef broth (1 cup): The liquid gold that deglazes, simmers, and creates the base for your sauce.
- Coconut milk or heavy cream (1/2 cup): Choose coconut milk for tropical silkiness or heavy cream for a classic, ultra-rich finish.
- Scallions (2, chopped): These add a pop of bright color and a fresh, crunchy finish.
- Sesame seeds and fresh cilantro (for garnish): A sprinkle brings visual flair and lively flavor just before serving.
How to Make Asian-Inspired Creamy Braised Short Ribs
Step 1: Prep and Season the Short Ribs
Start by preheating your oven to 325°F (165°C). Pat the short ribs dry with paper towels—this simple trick will help them sear up beautifully. Don’t be shy with the salt and black pepper; seasoning generously at this stage is key for deep flavor later on.
Step 2: Sear for Ultimate Flavor
Heat up the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs in batches so you don’t overcrowd the pan, letting each side turn a gorgeous deep golden brown. This browning step is what unlocks that signature richness for your Asian-Inspired Creamy Braised Short Ribs, so let patience be your guide.
Step 3: Build the Aromatic Base
Reduce the heat to medium and toss in the diced onion, minced garlic, and freshly grated ginger. Sauté for 2 to 3 minutes, stirring often, until the mixture softens and smells irresistible—this is the flavor foundation you’ll be building on.
Step 4: Create the Braising Sauce
Stir in the soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and chili garlic sauce if you like a hint of heat. Pour in the beef broth and give everything a good stir. Bring it to a simmer; you’ll see the sauce glisten and shine, promising big flavor ahead.
Step 5: Slow Braise in the Oven
Nestle the browned short ribs back into the pot, making sure they’re partly submerged in that gorgeous sauce. Cover with a tight-fitting lid and slide the pot into your oven. Let it braise low and slow for 2 and a half to 3 hours, until the meat is fork-tender and starts to fall away from the bone.
Step 6: Finish with Creamy Goodness
Once the ribs are meltingly tender, transfer them to a plate. Skim off any excess fat from the surface of the sauce. Stir in your coconut milk or heavy cream and simmer on the stovetop for about 5 more minutes—it should thicken up beautifully and become extra luscious.
Step 7: Serve and Garnish
Return the short ribs to the pot, gently coating them in the sauce (or plate the ribs and spoon plenty of sauce over the top). Finish with a generous sprinkle of chopped scallions, sesame seeds, and fresh cilantro to add color and contrast before serving.
How to Serve Asian-Inspired Creamy Braised Short Ribs
Garnishes
Don’t underestimate the power of the finishing touches! Generously scatter chopped scallions, sesame seeds, and sprigs of fresh cilantro over your Asian-Inspired Creamy Braised Short Ribs. Not only do they brighten up the plate, but they also add a pop of freshness and texture that complements the rich, slow-cooked flavors.
Side Dishes
For the perfect partnership, serve these sumptuous short ribs over a steaming bed of jasmine rice, buttery garlic mashed potatoes, or simply alongside crisp-tender steamed bok choy. The creamy, flavorful sauce begs for something starchy to soak up every last drop, and a mild green on the side adds a welcome touch of contrast.
Creative Ways to Present
If you want to impress, try arranging the Asian-Inspired Creamy Braised Short Ribs family-style on a big platter, nestled over your favorite rice or greens and topped artistically with all the garnishes. You can even pull the meat from the bones and pile it into bao buns with pickled veggies for a fun, party-ready twist!
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Inspired Creamy Braised Short Ribs are a dream come true for next-day meals. Transfer the cooled ribs and sauce to an airtight container, and refrigerate—they’ll stay absolutely delicious for up to 3 days, letting those flavors mingle and deepen even further.
Freezing
For longer storage, freeze the meat and sauce together in a sturdy, freezer-safe container (just make sure to leave a little room for expansion). They’ll keep their magic for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place the short ribs and sauce in a covered saucepan or Dutch oven over low heat, stirring gently until heated through. If the sauce has thickened too much, stir in a splash of beef broth or water to loosen it, and always finish with fresh garnishes to revive that just-cooked freshness.
FAQs
Can I make Asian-Inspired Creamy Braised Short Ribs in advance for a dinner party?
Absolutely! These short ribs actually taste even better the next day. Prepare them a day ahead, store in the fridge, and reheat gently before serving for a stress-free entertaining option.
Should I use coconut milk or heavy cream?
Both options are fantastic, so it comes down to personal preference: coconut milk brings a delicate, slightly sweet tropical note that pairs beautifully with the soy and ginger, while heavy cream delivers a classic, ultra-silky texture.
Can I use boneless short ribs?
You can, but for truly show-stopping Asian-Inspired Creamy Braised Short Ribs, bone-in short ribs are best. The bones add flavor and help keep the meat extra juicy and tender during the long braise.
What’s the best way to skim excess fat from the sauce?
Once the ribs are cooked, let the pot sit for a few minutes—the fat will rise to the top, making it easy to spoon off and discard. For an extra-rich sauce with less fat, refrigerate overnight: the fat will solidify, so you can easily remove it before reheating.
How do I make this recipe gluten-free?
Just swap in gluten-free soy sauce and hoisin, and you’ve got a naturally gluten-free meal. All the other ingredients in Asian-Inspired Creamy Braised Short Ribs are naturally gluten-free!
Final Thoughts
There’s just something magical about a pot of Asian-Inspired Creamy Braised Short Ribs bubbling away in your oven—the aromas alone will have people wandering into the kitchen, eager for a taste. This recipe is comfort food with a unique twist, guaranteed to win rave reviews at your table. Give it a try and let the rich, creamy, deeply savory flavors turn any dinner into a special occasion!
Print
Asian-Inspired Creamy Braised Short Ribs Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender, flavorful Asian-inspired creamy braised short ribs cooked to perfection in a rich sauce infused with soy sauce, hoisin, and coconut milk. This dish is a delightful blend of savory and slightly sweet flavors, perfect for a special dinner.
Ingredients
Beef Short Ribs:
- 3 pounds bone-in beef short ribs
- Salt and black pepper to taste
Sauce:
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce (optional)
- 1 cup beef broth
- 1/2 cup coconut milk or heavy cream
Garnish:
- 2 scallions, chopped
- Sesame seeds and fresh cilantro for garnish
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Season and Sear Ribs: Season short ribs with salt and pepper. Sear them in a Dutch oven until browned. Set aside.
- Sauté Aromatics: Cook onion, garlic, and ginger until fragrant.
- Make Sauce: Add soy sauce, vinegar, hoisin, sugar, sesame oil, and chili sauce. Simmer with beef broth.
- Braise: Return ribs to the pot, cover, and braise in the oven for 2 1/2 to 3 hours.
- Finish: Skim fat, stir in coconut milk or cream, and simmer. Serve ribs with sauce and garnish.
Notes
- Serve with jasmine rice, garlic mashed potatoes, or steamed bok choy.
- Choose coconut milk for a hint of tropical flavor or heavy cream for a classic touch.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 short rib portion
- Calories: 630
- Sugar: 10g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 135mg
