Description
This Garlic Ginger Braised Beef Short Ribs recipe delivers tender, flavorful meat infused with the warmth of ginger, garlic, and a hint of spicy gochujang. Slowly braised in a savory blend of Shaoxing wine, soy sauce, and chicken stock, these ribs become fall-off-the-bone perfect with a rich, velvety sauce accented by aromatic shallots and finished with fresh garnishes for an impressive yet comforting meal.
Ingredients
Main Ingredients
- 1 large ginger root (palm-sized, washed, patted dry, and halved vertically)
- 1 head garlic (top sliced off to expose cloves)
- 1 tablespoon olive oil (or another favorite oil)
- 2 1/2 to 3 pounds bone-in short ribs
- 1 shallot (sliced thin)
- 1 tablespoon gochujang paste
- 1/2 cup Shaoxing wine (or dry sherry as a substitute)
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 cups chicken stock
- Salt and freshly ground black pepper (to taste)
- Pinch granulated sugar (optional and to taste)
Optional Garnishes
- Sliced green onions or scallions
- Sesame seeds
- Lime slices or wedges
Instructions
- Preheat Oven and Prepare Aromatics: Preheat your oven to 325°F. Halve the ginger lengthwise, and slice the top off the garlic head to expose the cloves. Set these aside for later use.
- Sear the Short Ribs: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil and swirl to coat the bottom. Pat the short ribs dry and season generously with salt. Sear each of the six sides of the ribs for 2 to 3 minutes until deeply browned to develop rich caramelized flavors. Remove the ribs from the pot and set aside.
- Cook the Ginger: Add the halved ginger to the pot and fry for about 2 minutes per side until lightly browned. Remove and set aside with the short ribs.
- Sauté Shallots and Gochujang: Add the thinly sliced shallot to the pot and sauté for 2 minutes, stirring almost continuously, until softened. Stir in the gochujang paste and toast it for 1 minute until fragrant.
- Deglaze the Pot: Pour in the Shaoxing wine, scraping up any browned bits stuck to the bottom of the pot for extra flavor. Stir in the dark soy sauce and rice vinegar to create a savory base for braising.
- Braise the Short Ribs: Return the seared short ribs and browned ginger pieces to the pot. Pour in the chicken stock and nestle the whole garlic head into the liquid. Cover the pot tightly and transfer it to the preheated oven. Cook for 3 to 3 1/2 hours, turning the ribs once halfway through. The ribs are done when the meat is fork-tender and falling off the bone.
- Strain and Adjust the Sauce: Remove the short ribs from the pot and transfer to a serving dish. Strain the cooking liquid to remove solids and reserve the smooth sauce for serving. Taste the sauce and adjust seasoning if needed—add salt, pepper, or a pinch of sugar to balance acidity or bitterness. For more heat, stir in extra gochujang or hot sauce.
- Serve and Garnish: Drizzle the short ribs with the prepared sauce and garnish with sliced green onions, sesame seeds, and lime wedges for a fresh, vibrant finish. Serve hot and enjoy!
Notes
- Bone-in short ribs provide the best flavor, but boneless can be used if preferred.
- Take your time searing each side of the ribs for rich caramelization.
- Use chicken stock rather than broth for a silkier braising liquid.
- Adjust seasoning of the sauce after straining to suit your taste.
- Gochujang adds a spicy kick but can be omitted or substituted with another chili paste for less heat.
- Taste the sauce before serving and add lime juice for brightness if desired.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
