Description
Fall-apart tender beef short ribs glazed in a rich, sticky garlic–soy sauce with chili + scallion pop.
Ingredients
- Beef short ribs
- Soy sauce
- Garlic (lots!)
- Brown sugar or honey
- Ginger
- Beef broth
- Rice vinegar
- Sesame oil
- Green onions + red chilies for garnish
Instructions
- Sear short ribs in a hot pan until deeply browned on all sides; transfer to a baking dish or Dutch oven.
- In the same pan, sauté garlic and ginger until fragrant.
- Add soy sauce, brown sugar/honey, broth, vinegar, and sesame oil; bring to a simmer.
- Pour sauce over ribs, cover tightly, and braise at 325°F (165°C) for 2.5–3 hours until fork-tender.
- Remove ribs and reduce sauce on the stovetop until thick and sticky.
- Brush or spoon glaze over ribs generously.
- Top with chopped scallions and sliced red chilies before serving.
Notes
- Ensure the ribs are well-browned for maximum flavor.
- Adjust sweetness by varying the amount of brown sugar or honey.
- For a spicier kick, add more red chilies.
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg