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