Tender and flavorful Asian beef short ribs marinated in a savory Asian-inspired sauce, cooked to perfection, and garnished with aromatic herbs and spices.

Asian beef short ribs are one of those dishes that make me feel like a gourmet chef in my kitchen without too much hassle. The beauty of this recipe is in the harmony of rich beef flavors melding with a tangy and sweet sauce that’s undeniably mouthwatering.

I love that this dish can be made in several ways. Whether it’s in the Instant Pot for a quick meal, slowly in a crock pot for deeper flavor infusion, or my go-to method of braising in an oven to achieve that perfect fall-off-the-bone texture, your beef ribs will be a winner.

When I prepare Asian beef short ribs, I’m always excited about the sauce because that’s where all the magic happens. It’s typically a blend of soy sauce, garlic, ginger, and various Asian aromatics. I also use brown sugar for sweetness and sesame oil for its nutty essence.

Sometimes, I’ll throw in a dash of five-spice powder and rosemary sprigs for a unique twist. The ribs themselves are the centerpiece, a meaty canvas waiting to soak up all the savory goodness of the sauce.

Why you’ll love this Asian Beef Short Rib Recipe

This makes this an easy go-to for me because the recipe is forgiving and versatile. The ribs emerge tender and flavor-packed every time, perfect for impressing guests or just satisfying my cravings. They can be paired with rice or creamy mashed potatoes to soak up the extra sauce.

Alternatively, you can transform them into creative leftovers like toppings for nachos, or stuffed into bao buns. You’ll marvel at how such a simple preparation can yield a delicious, rich dining experience.

braised Asian beef short ribs in a casserole dish — Once cooked transfer your ribs to a platter and skim off as much fat as possible from the sauce in the pan before reducing it.

Preparing the Beef Short Ribs

When I’m getting ready to make Asian beef short ribs, my focus is on two crucial initial steps: selecting the right kind of ribs and giving those ribs a blast of flavor with a proper marinade. Let’s walk through how I approach both of these.

Selecting and Trimming the Ribs

The first thing I do is hunt for beef short ribs. There are a few cuts, but for Asian short ribs, most are particularly fond of the flanken-style ribs. They’re cut across the bones and look like they have a ladder of bones across thick strips of meat. My meat should have a good balance of beef, some fat, and connective tissues. The fat and connective tissues melt away during a slow cook, infusing the meat with additional moisture and flavor.

Once I’ve got my ribs, I like to give them a quick trim. Any excess fat that’s thicker than about a quarter-inch gets sliced off. Too much fat and my ribs will feel greasy, too little and they’ll dry out. I’m aiming to hit that sweet spot for the perfect bite.

Marinade and Seasoning

The marinade or sauce ingredients

The key to making my Asian short ribs wonderfully flavorful. I start with a base of soy sauce because it gives us that rich, umami background that’s classic in many Asian dishes. Garlic and ginger are a must for adding that aromatic punch. I go generous with both because nobody ever complained about ribs being too tasty. Then, I’ll drizzle in some sesame oil at the end of the cooking for a bit of nuttiness.

I whisk these ingredients together:

Soy Sauce
Beef broth or beef stock
Hoisin sauce or BBQ sauce
Oyster sauce
Brown sugar
Brown or yellow onions (chopped)
Rice wine vinegar
Fresh garlic (finely chopped)
Fresh ginger (grated)
Star anise
Sesame Oil (optional)
Rosemary sprigs (optional)
Bay leaves (optional)
Cinnamon stick (optional)
Cold water

Thickness: Adjust sticky sauce consistency with cornstarch slurry to achieve a sticky glaze that adheres to the ribs.

Method: In a large mixing bowl, combine soy sauce, beef broth, Hoisin sauce or BBQ sauce, oyster sauce, brown sugar, bay leaves, and rosemary sprigs to create a savory sauce. Rice wine vinegar can add a tangy kick, complementing the sweetness of the sugar. Add finely chopped fresh garlic and grated ginger. For detailed instructions, see the recipe card below.

make the sauce mixture for the Asian beef short ribs recipe — Using the sauce ingredient listed above add beef broth/stock

Marinating the beef short ribs

To season, I rub the ribs with olive oil, a pinch of sea salt, and black pepper. Don’t overdo it; the soy sauce is salty enough. If I want some heat, a sprinkle of red pepper flakes does the job. I let the ribs marinate in this marinade for at least 30 minutes, but if I plan, overnight is best. The longer they marinate, the more those flavors penetrate.

While they’re marinating, prep some garnishes. I like green onions, cilantro, and fresh chili to garnish on top before serving. For variation and presentation, you can sprinkle sesame seeds as well. These add texture and a pop of color. This makes my ribs not just tasty but also a feast for the eyes.

With my ribs selected, trimmed, and the delectable sauce done, I know I’m on track for an easy meal that doesn’t skimp on taste or tenderness.

How to Make Your Asian Beef Short Ribs Recipe

I’ve found a few trusted methods and tips to cook Asian beef short ribs that result in tender, flavorful meat. To make this Asian beef short rib recipe, I used the oven braising method.

Oven Braising Method

Temperature: Preheat your oven to 325 degrees F (162°C) for a slow braise, ensuring the meat becomes fall-off-the-bone tender.

Cook time: Cook covered for approximately 2.5–3 hours. For best results, turn the ribs at the halfway point to promote even cooking and flavor absorption.

season the beef ribs — Season beef ribs with salt and black pepper

seal your beef till golden brown — Brown & caramelize the beef ribs on all sides

transfer browned beef ribs onto a casserole or ovenproof pot — Once browned, set aside in an over-proof pot/casserole

sauteed onions, garlic and ginger — Sauté the onions, garlic, and ginger till softened

add sauce — Add the sauce mixture to the sautéed onions & simmer

cover the beef ribs with sauce mixture — Pour mixture over the beef ribs and cover

cook in the oven for 2.5 - 3 hours — Cook for 2.5 to 3 hours in an oven. Then, reduce the sauce as required.

serve and enjoy your braised Asian beef ribs — Serve and enjoy!

Other Cooking Techniques and Tips

Other low- and slow-cooking techniques that cater to various cooking styles and times are as follows:

1. Slow Cooker Method

Efficiency: Utilize a slow cooker set to low for 7-8 hours or high for 3-4 hours. This hands-off approach allows the ribs to cook in their juices and the sauce to develop depth. Alternatively, you can use a large Dutch oven on a stovetop if you don’t have a slow cooker.

Sauce Thickness: For a thicker glaze, prepare a cornstarch slurry and stir it into the slow cooker 30 minutes before completion.

2. Instant Pot Method

Speed: An Instant Pot can significantly cut down cooking time. Expect tender ribs in about 45 minutes under high pressure, plus the time needed to release the pressure naturally.

Searing: To enhance flavor, sear ribs in the Instant Pot using the sauté function before pressure cooking them with the sauce.

Serving Suggestions

Accompaniments: Serve the fall-off-the-bone ribs with starch-like white coconut milk rice or tucked into fluffy bao buns, garnished with green onions, cilantro, or red chili for freshness. I like to serve mine with a family favorite, creamy mashed potatoes, although this option is not traditional Asian cuisine. Keep in mind that this recipe will also work well for other slow-cooking cuts, like beef chuck, osso buco, and brisket.

braised Asian beef short ribs and creamy mash potatoes

Presentation: Drizzle extra sauce over the ribs right before serving to boost the plate’s visual appeal and ensure each bite is packed with Asian flavors.

Asian Braised Beef Short Ribs

Why you’ll love this Asian Beef Short Rib Recipe