Spicy Soy-Braised Short Ribs
Updated Dec. 18, 2024
- Total Time
- 3 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½ tablespoons vegetable oil
- 4pounds bone-in beef short ribs
- Salt and pepper
- 10garlic cloves, peeled
- ½ cup soy sauce
- ¼ to ½ cup chile garlic sauce
- 1cup chopped fresh cilantro, leaves and tender stems, plus more for garnish if desired
- Cooked rice or ramen noodles (both optional), for serving
Nutritional analysis per serving (4 servings)
1933 calories; 170 grams fat; 72 grams saturated fat; 0 grams trans fat; 78 grams monounsaturated fat; 7 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 71 grams protein; 1978 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over high heat, heat up oil until it shimmers, about 1 minute.
- Step 2
While the oil heats, season the short ribs with salt and pepper all over. When the oil is ready, sear the meat on the two largest sides, working in batches if necessary, about 3 minutes per side. Transfer the seared short ribs to a plate after they’re seared and pour out and discard any excess oil. Return the meat to the pot over high heat.
- Step 3
Add garlic, soy sauce, chile-garlic sauce, cilantro, and enough water to reach above the meat (about 9 cups).
- Step 4
Bring the mixture to a boil, about 10 minutes, then lower to medium-high and cook at a steady boil, covered, for 2 hours and 50 minutes. Check on the water levels throughout the cooking process, adding additional water as needed to ensure the meat is fully covered for the first 2 hours of cooking. Take the meat off the stove once it is fall-off-the bone tender.
- Step 5
Discard the bones and plate the meat. Serve the meat with white rice and garnish with fresh cilantro, or use the broth to make ramen and top the noodles with the short ribs. This dish can also be prepared in advance and refrigerated for later serving.
Private Notes
Comments
Huy Fong (the Sriracha people) makes one. Clear plastic bottle with green lid. Simply called "Chili Garlic Sauce". Has a rooster in the logo. Looks Vietnamese but made in California, and widely available in the asian section of decent grocery stores.
What do you mean by “chili garlic sauce”? A little help like a brand name as a suggestion would be helpful. I assume you mean an asian sauce of some sort but guidance would be helpful. Otherwise looks good.
Delicious meal—so simple, you can’t go wrong. Bouled rice noodles directly in the liquid right after removing the fork tender ribs and also added baby bok choy to make it a complete meal. Husband loved it. Next time I might add a little orange or tangerine juice to the simmer to add a little sweetness and freshness.
Thanks to everyone’s comments, this turned out great. I followed recipe but added some ginger and beef bone broth instead of water. Brought to a boil then cooked in 300 degree oven with the lid on for three hours. Removed the beef, brought liquid back to boil, then added ramen noodles and snow peas to broth, drained and then served with meat. ALSO, thinly sliced a couple Persian cucumbers and a sweet red pepper which I lightly salted and marinated in rice vinegar (unseasoned) while cooking - we added these to everyone’s bowls and they added a nice sour/sweet bite that elevated the dish. Highly recommend!
I cooked this as described but ended up adding a lot for more flavor - ginger, star anise, some teriyaki sauce. In the end it was good, with some spinach, cabbage, cut greens and scallions. My husband loved it.
This recipe worked out well in a sense that the meat was very tender. Overall, however, the dish turned out very watery and had very little taste.