Description
Indulge in the rich flavors of these Asian-inspired creamy braised short ribs. Tender, fall-off-the-bone beef in a luscious coconut milk sauce, infused with soy sauce, hoisin, and a hint of spice. A comforting and satisfying dish perfect for a special dinner.
Ingredients
Scale
Beef Short Ribs:
- 3 pounds bone-in beef short ribs
Seasoning:
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Sauce:
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 teaspoon crushed red pepper flakes
Liquid:
- 1 cup beef broth
- 1 cup canned coconut milk (full fat)
Garnish:
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Season the Short Ribs: Generously season the short ribs with salt and black pepper.
- Sear the Ribs: In a Dutch oven, sear the short ribs on all sides until browned. Set aside.
- Cook Aromatics: Sauté onions, garlic, and ginger. Add soy sauce, hoisin, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Add Liquids: Pour in beef broth and coconut milk. Return short ribs to pot.
- Braise: Simmer, cover, and braise in the oven at 325°F for 2.5 to 3 hours.
- Finish and Serve: Skim excess fat, garnish with green onions and sesame seeds, and serve hot.
Notes
- Serve over rice, potatoes, or noodles.
- Adjust spice level with red pepper flakes or chili oil.
- Slow cooker adaptation available.
Nutrition
- Serving Size: 1 portion
- Calories: 690
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 47 g
- Saturated Fat: 24 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 135 mg
