Garlic Ginger Braised Beef Short Ribs

Close-up of braised beef short ribs with marrow bone in sauce, garnished with green onions and lime slices.

5 from 3 votes

Garlic Ginger Braised Beef Short Ribs

🧄🫚🥩 Learn how to make the most TENDER short ribs where the meat just falls off the bone! Braising the meat for hours in a flavorful soy sauce-infused broth along with a head of garlic and a ginger creates layers of Asian-inspired flavors! You can easily control the heat level to make these easy short ribs as mild or spicy as you’d like.

Prep Time20

Cook Time3 30

Course: Dinner

Cuisine: Asian, Beef

Keyword: beef short ribs in oven, beef short ribs with garlic and ginger, bone in beef short ribs, braised beef short ribs

Servings:

Calories: 470cal

Equipment

Large Dutch Oven or heavy bottomed pot with a lid

Ingredients

1 large ginger root palm-sized, washed, patted dry, and halved vertically
1 head garlic
1 tablespoon olive oil or another favorite oil
2 ½ to 3 pounds bone-in short ribs (I recommend bone-in for best flavor but boneless may be substituted)
1 shallot sliced thin
1 tablespoon gochujang paste optional and to taste (sambal oelek or chili garlic sauce may be substituted, reduce or omit if heat-sensitive)
½ cup Shaoxing wine (Chinese cooking wine that tenderizes meat; dry sherry is the closest common substitute)
1 tablespoon dark soy sauce (lighter colored or lite soy sauce may be substituted but the flavor of the finished dish will be less intense)
1 tablespoon rice vinegar (sometimes labeled rice wine vinegar, same thing)
1 ½ cups chicken stock (stock rather than broth recommended for a more velvety texture)
Salt and freshly ground black pepper optional to taste
Pinch granulated sugar optional and to taste
Sliced green onions or scallions optional for garnishing
Sesame seeds optional for garnishing
Lime slices or wedges optional for garnishing

Instructions

Preheat oven to 325F. Halve the ginger lengthwise and slice off the top of the garlic head to expose the cloves; set aside.
Searing: Heat a large Dutch oven or heavy-bottomed pot over medium heat, add the oil and swirl to coat. Pat the short ribs dry, season generously with salt, and brown for 2-3 minutes per side. Remove and set aside.
Tip - Searing each of the six sides of the short ribs develops deep caramelized flavors that enrich the dish. Take your time with this step for the best results.
Add the ginger to the pot and fry for about 2 minutes per side until lightly browned. Remove and set aside with the short ribs.
Add the sliced shallot to the pot and sauté for 2 minutes until softened; stir nearly continuously. Stir in the gochujang paste (if using) and toast for 1 minute until fragrant.
Deglazing: Deglaze the pot with Shaoxing wine, scraping up any browned bits. Stir in the dark soy sauce and rice vinegar.
Braising: Return the short rib sand ginger to the pot, pour in the chicken stock. Nestle the whole garlic head in the liquid.
Cover and transfer to the preheated oven. Cook for 3 to 3 ½ hours, turning the short ribs once halfway through.
Short ribs are done when the meat is pulling away from or falling off the bone and extremely fork tender. Tip - With this recipe it's better to go with how the meat looks when evaluating doneness (if it's not falling off, they're not done) rather than taking the internal temperature.
Straining: Transfer the short ribs to a serving dish. Strain the cooking liquid to remove solids and reserve the sauce for serving. While not technically totally necessary, I like to strain the liquid but if you don't care you can omit this step.
Flavor Tip - Make sure to taste the sauce and if you need to make any necessary flavor adjustments, do so. Salt and pepper are the more obvious choices but if the sauce is a little bitter or acidic, a pinch of sugar does wonders. If you want it spicier, stir in a bit more gochujang paste or other hot sauce product.
Serving: Drizzle the short ribs with the sauce, and optionally garnish with scallions and/or sesame seeds, limes, and serve.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat in the microwave for about 30 seconds, or as desired.

Nutrition