These Creamy Braised Short Ribs are slowly cooked until fall-apart tender in a rich blend of Asian-forward flavors like five spice powder, gochujang paste, fish sauce, and more. Coconut milk imparts a delightful creaminess that takes this recipe up a notch. It’s deeply flavorful and such a showstopper. A low-effort yet high-reward meal that’s impressive! Serve over mashed potatoes or polenta for a complete meal!

creamy braised short ribs on top of mashed potatoes in speckled bowl with gold fork and knife

Braised meats are quite a treat, truly one of my favorite things. While I’m definitely enjoying all things Spring right now, I will surely crank up the oven when it comes to insanely delicious food. These creamy braised short ribs have been in my rotation because they’re that good. And there’s something about short ribs that feel luxurious, bougie, and give off a real treat yo’ self vibe, ha.

Creamy Braised Short Ribs 👏🏾

Why do I rant + rave about this recipe? We’ll start with the best thing about it…the flavor! OMG. These beef short ribs simmer in a pot full of big, bold flavor from Asian-forward ingredients that pack a huge punch. The flavors are deep, fragrant, and oh so swoon-worthy; the meltingly tender beef soaks it all up and this is one helluva dish, peeps. But listen, it’s also the silky, creamy sauce about these braised short ribs that takes them to another level. Whew.

creamy braised short ribs in large black pot with wooden ladle

Why This Recipe Is An Absolute Banger

  • HOMEMADE LUXURY: I love an impressive meal that I can show off whether it’s for a date night, a scrumptious dish for entertaining, or just because. These creamy braised short ribs give off that restaurant-worthy luxuriousness that’ll make you wanna pop ya collar. Every single time I make this recipe, it’s gone in no time, clean plate club all around, ha.
  • LOW-EFFORT, HIGH-REWARD: Braised short ribs have an intimidating reputation, I get it. Whipping up this dish is super straightforward, y’all. We start with a little work on the stovetop and then the oven does the majority of the rest. I’m talking very minimal hands-on work, yuh.
  • INCREDIBLE FLAVOR: Yup, we’re touching on the flavor element one more time because it’s what makes these short ribs holla. Asian-forward flavors from lemongrass, gochujang, five spice powder, and much more contribute to a powerhouse of aromatic goodness.
  • SLICK, CREAMY TEXTURE: Unlike red wine braised short ribs, these creamy braised short ribs have a buttery, velvety finish. Aside from the texture, the creaminess imparts even more flavor that you will love.
ingredients for creamy braised short ribs laid out on beige surface

Ingredients You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Beef short ribs: You’ll need *English style/cut* bone-in, beef short ribs. Not to be confused with the thinner cousin, the Flanken style/cut, which is common for Korean BBQ and other recipes. English short ribs are cut parallel to the bone as opposed to across from it…which basically means that the pieces are thick and fat and not thin/long. That ultra-meaty decadence combined with the creamy renaissance of flavors in this recipe, sheesh!
  • Salt/pepper: To generously season the short ribs.
  • Butter & oil: For searing the short ribs before braising.
  • Onion & celery: Any time you braise, these aromatics are a must.
  • Flour: Just a little to sop up residual fat after browning the short ribs.
  • Flavor agents: Brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, bay leaf, worcestershire sauce, soy sauce, and fish sauce. Now friends, don’t let that ingredient lineup make you think twice because each one of those items adds a ton of depth here. Traditional Asian condiments like soy and fish sauce kick up the umami flavor; meanwhile, lemongrass and gochujang paste bring a light floral, earthy, and subtly spicy note. And five spice powder has a combination of cinnamon, fennel seed, cloves, star anise, and white pepper. This spice alone evokes a bit of warmth and brings out a full spectrum of flavor in this recipe. I love this spice so much!
  • Shaoxing wine: This type of Chinese rice wine is used for cooking and adds an authentic flavor and lots of depth to the overall taste. You can find it online or at your local Chinese market. Although, I recognize that this ingredient may not be easily accessible. As such, you can use dry sherry.
  • Beef broth: The main liquid component for braising.
  • Coconut milk: Makes this creamy braised short ribs recipe, well, creamy.
  • & Cornstarch slurry: This helps to thicken and finish the braise.

How To Make These Asian-Inspired Creamy Braised Short Ribs:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Season the short ribs: Generously season the short ribs with salt/pepper on all sides. Set the short ribs aside to rest and come up to room temperature for at least 30 minutes. Afterward, preheat the oven to 325°F
  2. Brown the short ribs: In a large dutch oven over medium-high heat, add the butter and olive oil. Working in batches, add a few short ribs into the pot. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate and repeat the process until all the short ribs are browned. Then set the browned short ribs aside and reduce the heat to medium.
  3. Sauté the aromatics: Add the chopped onion and celery into the pot. Sauté the mixture until tender, golden brown, and fragrant, about 10 minutes. Then sprinkle the flour over the onion/celery mixture and stir to coat. Allow this mixture to cook until the flour dissipates and soaks up most of the oil in the pot, about 1-2 minutes.
  4. Bring the flavors together: Add the brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, worcestershire sauce, soy sauce, and fish sauce. Then add the shaoxing wine and use a wooden utensil to stir all the ingredients, scraping up any caramelized bits on the bottom of the pot, and then remove from heat.
  5. Assemble the braise: Return the browned short ribs to the pot. Pour in the beef broth- the meat should be almost completely submerged under the liquid. Then add the bay leaf into the pot- carefully stir to combine.
  6. Braise the short ribs: Cover the pot with a lid and transfer the pot into the oven. Allow the short ribs to braise for 3 hours, covered, at 325°F- until the ribs are meltingly tender and falling off the bone.
creamy braised short ribs in pot with wooden ladle

Finishing & Serving

  1. Finish with coconut milk: After braising, take the pot out of the oven and place it on the stovetop over medium heat. Uncover the pot, pour in the room temperature coconut milk, and gently stir to briefly combine. Then pour in the cornstarch slurry and continue simmering until the mixture is somewhat thickened and creamy, about 5-6 minutes. Then remove from heat and let sit for at least 5 minutes for the flavors to meld.
  2. Serve these creamy braised short ribs immediately! We like to serve ’em in low bowls atop a bed of creamy mashed potatoes with spoonfuls of the creamy gravy poured over it all. Dig in and devour, oh my lawdddd! 😭👅

What To Serve With Creamy Braised Short Ribs?

Love a good pairing! These braised short ribs are epic with:

  • Mashed potatoes (the best pairing imo!) or mashed cauliflower
  • Creamy polenta or cheesy grits (peep my cheddar grits)
  • Buttered pasta noodles or zoodles (zucchini noodles)
  • Roasted veggies: broccoli, green beans, asparagus, brussels sprouts
  • Brown rice, white rice, cauliflower rice, creamy risotto, rice pilaf
asian-inspired creamy braised short ribs on top of mashed potatoes with gold fork and knife in speckled bowl

Tips + Tricks For Recipe Success

Here’s some additional info on this creamy braised short ribs recipe…

  1. Room temperature short ribs. First, protein browns even better when it is near room temperature as opposed to being cold from the fridge. The recipe card notes after seasoning the ribs, let them sit for a bit to absorb the salt/pepper and to come up to room temperature for the perfect sear. The browning process, aka the Maillard reaction, brings out huge flavor with a caramelized outer crust on the short ribs.
  2. Use a large dutch oven. You’ll often see in my images that I use quality dutch ovens, like Staub or Le Creuset pieces. They’re solid cookware for nearly all things, but especially braising. Although, you certainly do not need these brands: any oven-safe, large (at least 5 quarts in capacity) dutch oven will work for this braised short ribs recipe!
black hands with gold fork grabbing creamy braised short ribs with mashed potatoes in bowl

These Creamy Braised Short Ribs are over-the-top, slap-ya-mama GOOD lol. Real talk, so excited for y’all to try this one! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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creamy braised short ribs on top of mashed potatoes in speckled bowl with gold fork and knife

Asian-Inspired Creamy Braised Short Ribs

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  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Method: Stovetop, Braise
  • Cuisine: Asian-Inspired
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Description

These Creamy Braised Short Ribs are slowly cooked until fall-apart tender in a rich blend of Asian-forward flavors like five spice powder, gochujang paste, fish sauce, and more. Coconut milk imparts a delightful creaminess that takes this recipe up a notch. It’s deeply flavorful and such a showstopper. A low-effort yet high-reward meal that’s impressive! Serve over mashed potatoes or polenta for a complete meal!


Ingredients

Scale
  • 4 lbs bone-in beef short ribs, English cut– (aim for thick, meaty pieces!)
  • Kosher salt & freshly ground black pepper, to season
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion, chopped
  • 3 stalks of celery, chopped
  • 3 tablespoons all-purpose flour
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon garlic paste
  • 1 tablespoon lemongrass paste
  • 1 tablespoon gochujang paste
  • 1 tablespoon five spice powder
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 ¼ cup Shaoxing wine (or dry sherry)
  • 2 ½ cups beef broth
  • 1 bay leaf
  • 1 (14-ounce) can full-fat coconut milk, room temperature
  • 1 tablespoon cornstarch + 1 tablespoon water, mixed together (for cornstarch slurry)

Instructions

  1. Season & rest the short ribs: Generously season the short ribs with salt and pepper on all sides. Set the short ribs aside to rest and come up to room temperature for at least 30 minutes. Afterward, preheat the oven to 325°F
  2. Brown the short ribs: In a large dutch oven (at least 5 quarts in capacity + oven-safe) over medium-high heat, add the butter and olive oil. Once the mixture is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few short ribs into the pot, working in batches, careful not to overcrowd. Sear the short ribs on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned short ribs onto a clean plate/small rimmed baking sheet and repeat the process until all the short ribs are browned- adding a slick more oil into the pot, only as necessary, if your pot looks dry. Then set the browned short ribs aside and reduce the heat to medium.
  3. Sauté the aromatics: Add the chopped onion and celery into the pot. Sauté the mixture until tender, golden brown, and fragrant, about 10 minutes. Then sprinkle the flour over the onion/celery mixture and stir to coat. Allow this mixture to cook until the flour dissipates and soaks up most of the oil in the pot, about 1-2 minutes.
  4. Bring the flavors together: Add the brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, worcestershire sauce, soy sauce, and fish sauce. Then add the shaoxing wine and use a wooden utensil to stir all the ingredients, scraping up any caramelized bits on the bottom of the pot, and then remove from heat. The mixture should thicken and get bubbly.
  5. Assemble the braise: Return the browned short ribs to the pot along with any residual juices that have been collected. Pour in the beef broth- the meat should be almost completely submerged under the liquid. Then add the bay leaf into the pot- carefully stir to combine everything.
  6. Braise the short ribs: Cover the pot with a lid and transfer the pot into the oven. Allow the short ribs to braise for 3 hours, covered, at 325°F- until the ribs are meltingly tender and falling off the bone.
  7. Finish with coconut milk: After braising, carefully take the pot out of the oven and place it on the stove over medium heat. Uncover the pot, pour in the room temperature coconut milk, and gently stir to briefly combine. Then pour in the cornstarch slurry and continue simmering until the mixture is somewhat thickened and luxuriously creamy, about 5-6 minutes. Then remove from heat and let the pot sit for at least 5 minutes for the flavors to meld.
  8. Serve these creamy braised short ribs immediately in low bowls atop a bed of creamy mashed potatoes or polenta with spoonfuls of the creamy gravy poured right over it all. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.