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
Scale
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
