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Asian Braised Short Ribs Recipe
  |   October 14, 2019   |  
Pull-apart short ribs are cooked on the stovetop (no oven necessary!), seasoned Asian-style with soy sauce, balsamic and just enough fresh red chili to keep things interesting.

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Yield: Serves About 4

Asian Braised Short Ribs Recipe

  • 2 oz. shiitake mushrooms
  • 1/3 cup boiling water
  • 1 orange, juiced
  • 1 star anise
  • 2 ½ lb. short ribs
  • Sea Salt and Fresh Ground Pepper
  • 3 tbsp. olive oil
  • 3-inch fresh ginger, peeled and sliced
  • 2 garlic cloves, sliced
  • 2 tbsp. soy sauce
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. honey
  • 1 cup vegetable stock + 2 more if needed
  • 1/4 hot red chilli pepper, seeded, sliced in fine rounds
  • Green onions, sliced thinly for garnish

  1. Hydrate the shiitake mushrooms in a bowl with 1/2 cup of boiling water and the orange juice and star anise. Reserve.
  2. Season the meat well with salt and pepper.
  3. Using a Dutch Oven or similar pot, heat a the olive oil and brown the meat in batch (if you don't have a big enough pot). About minutes on each side. Remove and reserve on a plate.
  4. Using the same pot, add in the garlic and ginger and cook 1 minutes on medium heat, careful not to burn the garlic. Add in the soy sauce, balsamic vinegar, honey and vegetable stock. Bring to a simmer, stirring, then add the meat back in.
  5. Turn heat to low, cover and cook, turning every 20 minutes, about 2 hours total or until the meat is tender. Adding stock as needed - always keep about 2 inches of liquid on the bottom of the pot.
  6. About 1.5 hours into cooking, add in the hot pepper and shiitake mushrooms, drained. Cook for another 30 minutes, or until the meat pulls apart.

This recipe is found in:
Recipes by Ingredient: Wagyu Beef Recipes
Recipes by Occasion: Holiday Recipes, Super Bowl Recipes
Recipes by Season: Fall Recipes, Winter Recipes

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