Introduction

Slow-braised beef short ribs are cozy-dinner perfection: deeply savory, tender, and made for sharing. This version leans into bright, balanced Asian flavors that make the rich beef shine.

“I’ve cooked my way through several recipes in the cookbook “Cooking One On One” by John Ash, (shop the book) and I’m sharing this recipe with you because it is one of my favorites. I hope you enjoy.

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Some Helpful Tips and Recommendations

• Sear for flavor: Browning the ribs first builds a deep, restaurant-level sauce.
• Low, gentle braise: Keep it at a quiet simmer in the oven until the meat is very tender.
• De-fat if you can: Chill and lift the fat for a cleaner, silkier finish.
• Reduce to glossy: Boil the braising liquid to concentrate before saucing.
• Helpful gear: 5–7 qt Dutch oven, tongs, fine strainer, and a ladle.

Ingredients

Here’s what you’ll need.

• 4 pounds beef short ribs with bones, trimmed of excess fat and cross-cut in 2-inch pieces
• Salt and freshly ground pepper
• 5 tablespoons olive oil
• 1 1/2 cups chopped green onions (white and green parts)
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 cup chopped carrots
• 1 1/2 cups light- or medium-bodied red wine
• 4 cups homemade beef or chicken stock or your favorite canned broth
• 1/4 cup rice vinegar
• 1 cup soy sauce
• 3 tablespoons packed light brown or palm sugar
• 2 tablespoons Asian chili-garlic sauce
• 3 pieces dried tangerine peel or 3 tablespoons finely grated orange zest
• 1 tablespoon Chinese five-spice powder (See 5 Spice)
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water (optional)
• Heavy Bottomed Dutch Oven 

  5 Spice: An all-purpose seasoning made from ground; star anise, fennel, cinnamon, cloves & ginger.

Instructions

PREHEAT THE OVEN TO 375°F.

1. Season the ribs lightly with salt and pepper. In a heavy-bottomed Dutch oven or casserole, heat 3 tablespoons of the olive oil, and brown the ribs over high heat. Remove the ribs from the pot, set them aside, and pour off any fat from the pot. Add the remaining 2 tablespoons olive oil, the onions, ginger, and carrots to the pot and sauté until they are lightly browned, 3 to 4 minutes. Add the wine, stock, vinegar, soy sauce, sugar, chili-garlic sauce, tangerine peel or orange zest, and five-spice powder. When everything is simmering, return the ribs to the pot, cover tightly, and place in the oven for 2 1/2 to 3 hours, or until the meat is very tender and almost falling off the bone.

To serve immediately:

Transfer the ribs from the pot to a serving bowl or individual plates, keeping a bone with each piece if desired, and cover with foil to keep warm.

Strain the cooking liquid into a clean pot, discarding the solids. Let the liquid sit for a few minutes while the fat rises to the top. Skim off as much of the fat as possible. Boil the liquid uncovered until it is reduced by about a third, about 5 minutes. If you like a thicker, more gravy-like sauce, lower the heat, stir in the cornstarch mixture, and simmer for another 3 to 4 minutes. Taste the sauce, season it with salt and pepper if you think it needs it, and pour it over the ribs.

To make ahead:

Transfer just the ribs from the pot to a storage container. Strain the liquid into a separate storage container, and refrigerate both for up to 3 days. At serving time, you can easily remove the congealed fat from the surface of the chilled liquid. Then proceed with the boiling, reducing, and thickening described above. Reheat the ribs in the finished sauce, and enjoy.

Closing

Serve these tender, saucy short ribs over mashed potatoes, steamed rice, or buttered noodles. If you make them, leave a quick note, share with a friend, or pin this recipe so it’s easy to find next time.