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    Home » Game Day Party Perfection: Main Dish Recipes for a Crowd

    Asian Short Ribs

    Dec 30, 2022 · Leave a Comment

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    Asian beef short ribs on top of rice on a platter.
    closeup of Asian beef on top of white rice.
    Asian beef short ribs ingredients and the finished dish.
    Asian beef short ribs on top of steamed white rice on a platter.
    braised Asian beef short ribs on top of rice on a platter.
    overhead view of braised Asian beef short ribs over rice on a platter.
    braised Asian short ribs on top of rice on a platter.

    Braised Asian Short Ribs are incredibly delicious. Tender, flavorful beef ribs with a rich sauce can be served boneless or with the meat on the bone.

    overhead view of Asian beef short ribs and rice on a platter.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    What Makes Asian Beef Short Ribs So Good? 

    Sticky sweet and savory. Who doesn't love good Asian short ribs? Braised beef short ribs are the ultimate finger food, and mastering this simple recipe will allow you to make better-than-takeout ribs at home for a fraction of the cost. 

    Why This Recipe Is So Easy To Make

    What could be better than fork-tender, succulent ribs? How about fork-tender, succulent ribs that are easy to make?

    This Asian Beef Short Ribs recipe is as close to a set-it-and-forget dinner as you can get -- driving to the restaurant would take more effort!

    And to make preparation even simpler, check out the slow cooker version in the Variations section below. 

    Ingredients For Braised Asian Short Ribs

    For this recipe, you'll need:

    • Beef short ribs 
    • Soy sauce
    • Chicken stock 
    • Dark brown sugar
    • Mirin 
    • Five spice powder
    • Garlic 
    • Cornstarch
    • Water
    Asian beef short ribs ingredients on a tray.

    Ingredient Notes

    Mirin is a semi-sweet rice wine with just a bit of tang, and the real stuff can be a little challenging to find in the US. The type you typically find in most supermarkets labeled aji-mirin isn’t real mirin, but it will work in this recipe.

    Alternatively, you can use white vinegar sweetened with sugar, Manzanilla sherry, or unsweetened white grape juice with a few drops of lemon or white vinegar for a bit of a zip.

    Five spice powder is a popular Chinese seasoning that contains a variety of different spices. Although the exact proportions or even the spices used in the mix are not set in stone, most traditional blends use sweeter spices, including cinnamon, clove, star anise, and fennel seeds, along with some Sichuan peppercorns for some heat.

    You can make it yourself or buy it online, but check the ingredients to ensure you get one with the correct flavor profile. 

    How To Make the Ribs 

    To prepare the Asian short ribs marinade:

    1. Combine the brown sugar and five spice powder in a large mixing bowl.
    2. Add the chicken stock, soy sauce, and mirin. Whisk together until the sugar starts to dissolve. 
    3. Roughly chop the garlic and add it to the bowl.
    4. Cover and place in the fridge until needed. 
    Asian short rib sauce in a pot.

    To cook the Asian style short ribs:

    1. Set the rack to the middle position and preheat the oven to 325°F.
    2. Put the short ribs into a Dutch oven or heavy baking dish with a lid and give it a shake to spread out the ribs.
    3. Whisk the Asian marinade together and pour it over the ribs. 
    three raw beef short ribs and Asian sauce in a pot.
    1. Cover and braise unit the meat is fork tender, about three to four hours. Stir the ribs halfway through the cooking time to prevent sticking.
    2. Remove the ribs from the pot and place them on a wire rack over a paper towel-lined baking tray.
    3. You can leave the meat on the bone or remove and shred it. If you shred it, combine it with the sauce.

    To make the sauce for the braised Asian short ribs:

    1. Skim the fat from the sauce with a spoon. Using a fat separator makes the job much easier.
    2. Pour about two cups of the defatted sauce into a small saucepan over medium heat.
    3. Make a cornstarch slurry by mixing the cornstarch with an equal amount of water.
    cornstarch slurry in a mixing bowl.
    1. Stir the cornstarch slurry into the sauce.
    2. Cook the sauce until it thickens. Stir constantly and watch the heat to prevent it from burning.
    Asian beef short ribs sauce in a pan.

    Substitutions

    While this recipe calls for beef short ribs, they are often difficult to find in the store for a fair price. Don’t worry. There are alternatives:

    • Spare ribs are larger than short ribs and have less meat, but they tend to be even more flavorful. 
    • Beef shanks are a tough, but flavorful cut from the upper portion of the cow’s legs. They are a more economical option than short ribs or spare ribs, but you will need to increase the cooking time. 
    • Believe it or not, chuck roast can fill in for shorts in a pinch. Just cut the meat into short rib-sized pieces and cook according to the recipe below. If you plan on shredding the beef, chuck roast may be the way to go. 
    Asian beef short ribs over rice on a platter.

    Variations

    Try customizing these Asian style short ribs to suit your preferences:

    • Bump up the flavor. Increase the garlic or add sliced onions to the braising liquid. 
    • Make an Asian short ribs slow cooker version. Slow cookers are perfect for this recipe because the long, low temp cooking time breaks down the collagen in the short ribs perfectly. The downside is you'll need about six hours of cooking time!

    Equipment You Will Need 

    The essential piece of equipment for this dish is a heavy bottom, something like a cast-iron Dutch oven or an enameled French oven. Both do a great job, but Dutch ovens tend to be cheaper. You can also use any heavy, oven-safe pot with a lid.

    A fat separator is also an excellent gadget to keep around. It may look like a watering can, but it does a great job of allowing the fat to float to the surface and pouring just the sauce.

    If you are using the slow cooker method, you’ll need one large enough to fit the entire recipe. 

    What Should You Serve With Asian Beef Ribs 

    Ribs slathered in sauce are great as an appetizer, snack, or meal served over rice or noodles.

    You can also remove the meat, shred it, and stuff it into a Taiwanese bao, an onigirazu, or a sub roll with pickled carrots and radish. 

    Asian short ribs and rice on a platter.

    How To Store the Leftovers 

    Short ribs will keep for about three days in an airtight container in the fridge.

    For any longer than that, you will want to freeze the cooked ribs on a baking tray and then transfer them to a freezer bag. They will keep frozen for up to three months.

    What’s the Best Way to Reheat Short Ribs

    The best way to warm thawed short ribs in the oven:

    1. Preheat the oven to 300°F.
    2. Place the ribs on top of an aluminum foil-lined baking tray. Sprinkle some water along the sides of the tray.
    3. Cover the baking tray with two layers of aluminum foil, and heat for 15 to 20 minutes or until the ribs are hot.
    Asian beef short ribs over rice on a platter.
    Print Recipe

    Asian Beef Short Ribs

    Flavorful and fall-off-the-bone tender Asian short ribs with a rich sauce.
    Prep Time10 mins
    Cook Time3 hrs
    Total Time3 hrs 10 mins
    Course: Main Course
    Cuisine: Asian
    Keyword: Asian Beef Short Ribs, Asian Short Ribs
    Servings: 2
    Calories: 852kcal

    Ingredients

    • 1 cup soy sauce
    • 2½ cups chicken stock
    • ½ cup dark brown sugar
    • 2 tablespoons mirin
    • ½ teaspoon five spice powder
    • 2 tablespoons rough chopped garlic
    • 1½ to 2 pounds beef short ribs
    • 2 tablespoons corn starch
    • 2 tablespoons cold water
    • cooked rice to serve

    Instructions

    • Preheat the oven to 325°F.
    • Combine the soy sauce, chicken stock, brown sugar, mirin, five spice powder, and garlic in a Dutch oven or other heavy pot with a lid. Stir until the sauce is well blended.
    • Place the beef short ribs into the sauce. Cover the pot and place it in the oven for 3 to 4 hours, stirring halfway through the cook time if possible.
    • When the meat is so tender it's falling off the bone, remove the ribs from the cooking liquid and set aside.
    • To finish the sauce, first drain off the excess fat. You may want to use a spoon to spoon off the fat or you may want to use a fat separator.
    • Place 2 cups of the remaining sauce into a small pot over medium heat.
    • Make a cornstarch slurry by combining the corn starch and water and mixing until smooth. Stir the cornstarch slurry into the sauce and stir until the sauce thickens.
    • You may want to debone the short ribs and shred the meat.
    • Serve with the sauce and rice if desired.

    Nutrition

    Calories: 852kcal | Carbohydrates: 55g | Protein: 73g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 203mg | Sodium: 2319mg | Potassium: 1579mg | Fiber: 1g | Sugar: 35g | Vitamin A: 11IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 9mg
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    Stephanie Manley

    Hi, I'm Stephanie! I love to cook and share my recipes with all of my viewers. I want to inspire people to cook at home and make great memories of sharing meals with their friends and family

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