Asian Inspired Beef Short Ribs
Recipe type: dinner
Cuisine: Asian-infused
Prep time: 
Cook time: 
Total time: 
Serves: 2
I never knew there were so many braised short rib recipes on the web and it seems a good portion are dedicated to slow cookers. I eyed a package of two meaty-looking beef short ribs and couldn’t wait to get home and decide how to cook them. I did not want a typical braise with wine and tomatoes. Instead, I yearned for something more Asian-infused. Ribs come in a few styles (English cut, flanken cut, kalbi cut) and the ones I chose resembled the kalbi (traditional Korean cut).
  • 2 tables olive oil
  • beef short ribs
  • small onion, chopped
  • 4 to 5 cloves of garlic, skin removed and crushed
  • 2-inch piece of ginger, peeled and sliced
  • ½ cup firmly packed brown sugar
  • ½ cup soy sauce
  • 4 star anise
  • ¼ cup rice wine vinegar
  • 1½ cups beef broth
  • 1 teaspoon sesame oil
  • 2 spring onions
  1. Preheat oven to 320f (160c).
  2. Heat oil in an oven-proof casserole over medium-high heat. Season the beef, then in batches, cook until browned all over. Remove from dish.
  3. Add onion and cook, stirring, for 2-3 minutes until browned. Add soy, sugar, star anise, garlic, vinegar, stock, sesame oil and and bring to a gentle boil. Add beef, cover, and place in the oven.
  4. Roast for 2½ to 3 hours or until meat is fork tender. Serve with rice, broccoli, and sprinkle meat with spring onion.
If you like, place a cartouche (parchment or grease-proof paper) on top of the meat to help reduce evaporation. About halfway through the cooking period, turn ribs. These ribs were so darn good and the kitchen aromas will make your tummy growl. Enjoy!
Recipe by The Culinary Chase at