Asian short ribs

Name: Asian short ribs
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Asian
Ingredients: 3-4 pounds short ribs, bone-in Kosher salt or coarse ground sea salt 1 cup soy sauce (If you are pre-salting the meat, use low-sodium soy sauce; if gluten-free, use Tamari) 2 ½ cups chicken or vegetable broth - Or water. (See note below) ⅔ cup (142 grams) dark brown sugar One three inch piece of ginger, peeled and chopped ¼ cup toasted sesame oil 6 tablespoon chili garlic sauce 2 tablespoons (14 grams) cornstarch (Optional; for thickening the cooking liquid into a sauce); Kosher salt or coarse ground sea salt; 1 cup soy sauce (If you are pre-salting the meat, use low-sodium soy sauce; if gluten-free, use Tamari); 2 ½ cups chicken or vegetable broth - Or water. (See note below); ⅔ cup (142 grams) dark brown sugar; One three inch piece of ginger, peeled and chopped; ¼ cup toasted sesame oil; 6 tablespoon chili garlic sauce; 2 tablespoons (14 grams) cornstarch (Optional; for thickening the cooking liquid into a sauce)

12 steps

Prep:10minCook:4h

These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in an Instant Pot, Slow Cooker or the oven. NOTE: The cook time for this recipe varies depending on whether you choose to cook your short ribs in an Instant Pot, Slow Cooker, or in the Oven. If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me! Prep Time10 minutes Cook Time4 hours Total Time4 hours 10 minutes

Updated at: Mon, 09 Dec 2024 17:45:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories212.2 kcal (11%)

Total Fat9.3 g (13%)

Carbs29.1 g (11%)

Sugars27.1 g (30%)

Protein5.1 g (10%)

Sodium3415.1 mg (171%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 poundsshort ribs

bone - in kosher salt or coarse ground sea salt 1 cup soy sauce, if you are pre - salting the meat, use low - sodium soy sauce, if gluten - free, use tamari, or water dark brown sugar one three inch piece of ginger, optional, for thickening the cooking liquid into a sauce

Kosher salt

or coarse ground sea salt

1 cupsoy sauce

If you are pre-salting the meat, use low-sodium soy sauce, if gluten-free, use Tamari

2 ½ cupschicken broth

or vegetable, Or water

⅔ cupdark brown sugar

ginger

three inch, piece, peeled and chopped

¼ cuptoasted sesame oil

6 tablespoonchili garlic sauce

2 tablespoonscornstarch

Optional, for thickening the cooking liquid into a sauce

Instructions

Step 1

Pre-salt the short ribs (optional, but recommended): Lay the short ribs out on plate or in a baking dish. Sprinkle them lightly on all sides with salt. Cover and place in the refrigerator for up to 24 hours.

Step 2

Add the soy sauce, broth, brown sugar, ginger, sesame oil, and chili garlic sauce into the bowl of an Instant Pot, Slow Cooker, OR a heavy bottom saucepan with a lid (preferably a dutch oven), OR a ceramic baking dish with a lid. Whisk to combine and then add the short ribs, turning them in the liquid to coat.

Step 3

To cook the short ribs in an Instant Pot: Close the lid and choose the manual high pressure function set to high. Cook the short ribs for 45 minutes, followed by a 10 – 15 minute natural release.

Step 4

To cook the short ribs in a slow cooker: Cover with the lid and cook the short ribs until the meat is so tender it’s falling off the bone, about 4-5 hours on high or 7-8 on low. If possible, stir the meat in the sauce halfway through cooking.

Step 5

To cook the short ribs in the oven: Preheat oven to 325 degrees F (162 degrees C). Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.

Step 6

If using the meat in another recipe: Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle, then proceed with the recipe.

Step 7

To turn the cooking liquid into a sauce:

Step 8

Strain the cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. *If possible, put the cooking liquid into the refrigerator, uncovered, for an hour or two (or, covered, for up to 2 days). This will allow the excess fat in the liquid to harden across the top of the liquid, making it very easy to remove.

Step 9

Why does this recipe call for chicken or vegetable stock instead of beef stock?

Step 10

For the most part, I find the flavor of prepared beef stock to be considerably lower quality than chicken or vegetable stock. Therefore, even in beef recipes, I prefer to use chicken or vegetable - or just plain water. Of course, if you have some homemade beef stock, use that.

Step 11

Recipes that use leftover short ribs:

Step 12

I almost always make extra short ribs just so I'll have enough meat to make one (or more!) of these recipes later in the week: