Description
A rich and savory dish featuring tender beef short ribs caramelized with a delightful blend of soy sauce, ginger, and garlic.
Ingredients
Scale
- 3 lbs bone-in beef short ribs (English-cut)
- 1 tsp kosher salt (Plus more to taste)
- 0.5 tsp black pepper (Freshly ground)
- 2 tbsp neutral oil (Canola or avocado oil)
- 1 tbsp fresh ginger (Minced)
- 4 cloves garlic (Minced)
- 0.5 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 0.5 cup dark brown sugar (Packed)
- 1 cup beef broth
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch (Mixed with 1 tbsp cold water)
- 1 tbsp toasted white sesame seeds (For garnish)
- 2 stalks green scallions (Thinly sliced, for garnish)
Instructions
- Prep the ribs by seasoning them with kosher salt and black pepper. Set aside for 20 minutes.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the ribs for 3-4 minutes per side.
- Sauté the minced ginger and garlic for 1-2 minutes until fragrant.
- Add the soy sauce and rice vinegar, stirring to mix. Then, add the dark brown sugar and beef broth until the sugar dissolves.
- Return the browned ribs to the pot, submerging them in the sauce.
- Simmer the ribs covered on low heat for 120-150 minutes until tender.
- Thicken the sauce by removing the ribs and bringing the sauce to a boil. Stir in the cornstarch mixture and cook for 2-3 minutes.
- Final touches: Return the short ribs to soak in the thickened sauce.
- Garnish and serve with toasted sesame seeds and sliced green scallions.
Notes
Use bone-in ribs for better flavor and consider serving with rice and vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 24g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg