Asian-Inspired Creamy Braised Short Ribs Recipe
If you’re searching for the ultimate comfort meal that is both deeply savory and surprisingly elegant, you have to try these Asian-Inspired Creamy Braised Short Ribs. Imagine beef short ribs so tender they practically fall off the bone, nestled in a luxuriously creamy sauce with coconut, aromatic ginger, and just the right balance of sweet, salty, and umami flavors. This recipe blends classic braising technique with a bold Asian twist for an unforgettable dish that’s equally at home on a cozy Sunday table or at a special dinner party.
Ingredients You’ll Need
Although Asian-Inspired Creamy Braised Short Ribs feel gourmet, every ingredient plays a specific role in building up rich flavors and irresistible textures. Here’s what you’ll need, along with a few helpful tips to get the very best out of each component.
- Beef short ribs, bone-in (3 pounds): Bone-in ribs provide maximum flavor and become incredibly tender during braising.
- Salt and black pepper: Essential for seasoning the meat and waking up all the other flavors in the dish.
- Vegetable oil (1 tablespoon): Great for getting that gorgeous sear on the outside of the ribs.
- Onion, diced (1 small): Adds a subtle sweetness and a backbone of flavor to the sauce.
- Garlic, minced (4 cloves): The garlic brings warmth and depth that’s irresistible.
- Fresh ginger, grated (1 tablespoon): Lifts the dish with its zesty, bright notes and pairs so well with the beef.
- Soy sauce (2 tablespoons): Provides the essential umami hit and deep salinity the sauce needs.
- Hoisin sauce (2 tablespoons): Gives the short ribs a lush, slightly sweet earthiness that’s totally addictive.
- Rice vinegar (1 tablespoon): A splash of acidity keeps the dish from feeling heavy and brightens the sauce.
- Brown sugar (1 tablespoon): Adds a touch of caramel sweetness, perfectly balancing the other savory flavors.
- Sesame oil (1 teaspoon): Brings a gorgeous nutty aroma, a signature in many Asian-inspired dishes.
- Crushed red pepper flakes (½ teaspoon, optional): For a gentle kick of heat if you love a little spice.
- Beef broth (1 cup): Deepens the braising liquid, helping to tenderize the meat and boost the beefy taste.
- Coconut milk (½ cup): Makes the sauce rich and silky with a subtle tropical undertone.
- Heavy cream (¼ cup): The final touch for a smooth, luscious texture. Swap for extra coconut milk if you want it dairy-free.
- Sliced green onions and sesame seeds (for garnish): These make your finished plate pop with color and crunch.
How to Make Asian-Inspired Creamy Braised Short Ribs
Step 1: Prep and Sear the Short Ribs
Preheat your oven to 325°F (163°C). Begin by generously seasoning your short ribs with salt and pepper on all sides; this is key for deep flavor later. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, sear the short ribs in batches, giving each side 2 to 3 minutes to develop that beautiful golden crust. Don’t rush this step—it’s where layers of flavor begin! Set aside the browned ribs on a plate while you build the sauce base.
Step 2: Sauté the Aromatics
In the same pot (don’t clean out those crispy bits at the bottom!), add your diced onion, minced garlic, and grated ginger. Sauté over medium heat for 2 to 3 minutes until the mixture softens and smells completely irresistible, scraping up any residue—the flavor foundation for our creamy short ribs starts here!
Step 3: Create the Sauce
To those softened aromatics, add soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes if you’re using them. Stir everything together for a few seconds to coat the aromatics and let the fragrances bloom. Pour in the beef broth, coconut milk, and heavy cream, mixing well until everything is beautifully combined into a creamy, savory liquid.
Step 4: Braise to Tender Perfection
Carefully nestle the seared short ribs back into the pot, making sure they’re partially submerged in the braising liquid. Bring the mixture to a gentle simmer, cover with a tight-fitting lid, and transfer the entire pot to your preheated oven. Let the magic happen over the next 2 and a half to 3 hours. The ribs are done when they’re meltingly tender and the sauce is saucy and rich.
Step 5: Finish and Serve
Remove the pot from the oven, then skim off any excess fat if needed. If you want a thicker sauce, place the pot back on the stovetop and simmer uncovered for 10 to 15 minutes to reduce. Serve these Asian-Inspired Creamy Braised Short Ribs piping hot, generously spooned with sauce and finished with fresh sliced green onions and a sprinkle of sesame seeds. Each bite is a cozy, creamy revelation!
How to Serve Asian-Inspired Creamy Braised Short Ribs
Garnishes
Garnishing these ribs isn’t just about looking fancy—green onions add a bright, fresh crunch and sesame seeds deliver a delicate nutty accent that perfectly complements the richness of the sauce. If you want an extra pop of color, a light scatter of chopped cilantro is also lovely!
Side Dishes
There’s nothing like pairing these Asian-Inspired Creamy Braised Short Ribs with a bowl of fragrant jasmine rice, softly whipped mashed potatoes, or simply steamed bok choy. The sauce begs for something absorbent and mild to soak up every last drop, though I’m not above swooping it all up with a warm baguette either.
Creative Ways to Present
For a special occasion, serve the short ribs family-style in the Dutch oven, letting guests scoop out their own servings with plenty of sauce. Or, plate them individually on a mound of creamy potatoes or rice, then drizzle with extra sauce and sprinkle toppings tableside for that wow factor. Smaller pieces also make memorable sliders if you’re hosting a casual get-together with friends!
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Inspired Creamy Braised Short Ribs keep exceptionally well—simply transfer the cooled ribs and sauce into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making leftovers (if you’re lucky enough to have any!) absolutely crave-worthy the next day.
Freezing
If you’re planning ahead or want to meal prep, these short ribs are freezer-friendly. Let the ribs and sauce cool completely, then portion them into freezer-safe containers or heavy-duty zip-top bags. Store for up to two months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat gently on the stove over low heat, adding a splash of beef broth or water if the sauce has thickened too much. If you’re in a hurry, the microwave works, too—just cover loosely and heat in short bursts, stirring in between until hot. The ribs will retain their tenderness and the sauce stays luxuriously creamy.
FAQs
Can I make Asian-Inspired Creamy Braised Short Ribs in a slow cooker?
Definitely! After searing and building the sauce as described, transfer everything to your slow cooker and cook on low for 6 to 8 hours, or until fork-tender. This makes it even easier to enjoy a comforting meal after a long day.
How can I make this recipe dairy-free?
Simply substitute the heavy cream with an extra half cup of coconut milk. You’ll still get that creamy, lush sauce with a subtle coconut flavor that plays beautifully with the rest of the Asian-Inspired Creamy Braised Short Ribs ingredients.
What’s the best cut of beef if I can’t find short ribs?
Chuck roast or beef shank are both great alternatives. Just cut them into similarly sized pieces and make sure to adjust the cooking time—these cuts will also become melt-in-your-mouth tender with slow braising!
Can I prepare Asian-Inspired Creamy Braised Short Ribs ahead of time?
Absolutely. In fact, this is one dish that tastes even better after a night in the refrigerator, as the flavors continue to meld and intensify. Reheat gently before serving for best results.
How spicy is this dish?
The heat is very mild by default and easily adjustable. If you love a kick, include the full amount of red pepper flakes or add a dash of chili oil at the end. For a milder version, just skip the red pepper entirely—these short ribs will still taste incredible.
Final Thoughts
If you love discovering new twists on classic comfort food, you absolutely have to make these Asian-Inspired Creamy Braised Short Ribs. The ease of prep, velvety sauce, and rich flavors make it a recipe you’ll crave again and again. Gather your ingredients, invite a few friends over, and treat yourself to one of the most comforting dinners you’ll ever create at home!
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Asian-Inspired Creamy Braised Short Ribs Recipe
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Asian-inspired creamy braised short ribs are a delicious fusion of flavors. Tender beef short ribs are cooked until fork-tender in a rich and creamy coconut milk-based sauce with hints of ginger and soy. This dish is perfect for a comforting dinner with a touch of exotic flair.
Ingredients
Beef Short Ribs:
- 3 pounds bone-in beef short ribs
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
Sauce:
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup beef broth
- ½ cup coconut milk
- ¼ cup heavy cream
Garnish:
- Sliced green onions and sesame seeds
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C).
- Sear the short ribs: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Prepare the sauce: Sauté onion, garlic, and ginger. Add soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. Pour in beef broth, coconut milk, and heavy cream. Return short ribs to the pot.
- Braise: Simmer, cover, and transfer to the oven. Braise for 2 ½ to 3 hours until tender.
- Finish and serve: Skim excess fat, thicken the sauce if desired, and garnish with green onions and sesame seeds before serving.
Notes
- Pairs well with jasmine rice, mashed potatoes, or steamed bok choy.
- For a dairy-free version, use more coconut milk instead of heavy cream.
- Leftovers reheat beautifully and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 short rib portion with sauce
- Calories: 640
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 145 mg
