How do you braise beef short ribs?

The easiest way to cook beef short ribs is by braising them. Braising is a combined cooking method in which the food is initially seared before being gently cooked in a sauce, generally a braising liquid with a covering to hold in the heat. Braising is ideal for challenging types of meat that require extensive cooking time to get a soft, melt-in-your-mouth texture.

What is the secret to perfect braised beef short ribs?

After cooking, it is a great idea to refrigerate overnight. It makes removing the large amount of additional fat that solidifies during the chilling process much easier to remove. Also, the ribs soak up the flavor of the stock overnight.

Short ribs are sliced near the breast bone from the chuck section of the meat. Because the flesh on these bones is too thin to make steaks, they are transformed into short ribs. There are many ways to cook short ribs: Dutch oven on the stovetop or oven, slow cooker (crock pot), or my favorite—the Instant Pot pressure cooker. Instant pot braised short ribs are a fantastic choice for braising, which helps tenderize them much faster.

Is it possible to make this recipe without sake (Japanese Rice Wine)?

You may technically opt out of the sake, but the taste will be considerably different. The flavor won’t be as good as it would be if you used sake, but it’ll still be worth it.

Asian Beef Short Ribs

Name: Asian Beef Short Ribs
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Cuisine: asian
Ingredients: 8 pounds of English-cut beef short ribs; 1/2 cup sake (Japanese rice wine) - sub for beef broth or water; 1/2 cup brown sugar; 1/2 cup soy sauce; 1/4 cup rice vinegar; 1/4 cup mirin; 2 tbsp sesame oil; 10 whole garlic; 3" ginger (julienne or cut into slices); 3 dried chilis (optional); 1 tsp salt; 1 tsp black pepper

Asian Beef Short Ribs

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5 from 2 reviews

This Asian short ribs recipe is a show-stopping dish that's very simple to prepare. The beef short ribs are melt-in-your-mouth tender, and the sauce is incredible. This dish is a labor of love. Perfect for this cold weather.

Author: Carmen
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Yield: 2-4 1x
Category: mains
Method: braising
Cuisine: asian

Ingredients

Scale

8 pounds of English-cut beef short ribs

1/2 cup sake (Japanese rice wine) - sub for beef broth or water

1/2 cup brown sugar

1/2 cup soy sauce

1/4 cup rice vinegar

1/4 cup mirin

2 tbsp sesame oil

10 whole garlic

3" ginger (julienne or cut into slices)

3 dried chilis (optional)

1 tsp salt

1 tsp black pepper

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Instructions

In medium-high heat, brown the short ribs. Do not crowd, do it in batches.
While the beef short ribs are browning, prep the rest of your ingredients. Ginger, garlic, and sauce.
Set the beef aside and remove excess fat using a paper towel.
Add the ginger, garlic, and dried chilis. Saute until fragrant for 1-2 minutes.
Add the sauce to the dutch oven.
Add back the beef short ribs, and juices.
Bring it to a boil, and bring the temperature down to a low simmer for 2 hours or until the short ribs are tender.
Skim the fat from the top. Use a strainer and remove the ginger, garlic, and chilis. Squeeze out all the juices.
Put the remaining braising juices back in the pot and reduce the sauce.
Add a little cornstarch slurry (mixture of cornstarch and water) into the sauce to let it thicken.
Serve it with white rice or noodles.

Notes

For best results, chill overnight as the fat rises and solidifies, which makes it easier to remove the fat.

Find it online: https://www.eatwithcarmen.com/asian-beef-short-ribs/