These Garlic Ginger Braised Beef Short Ribs are tender, flavorful, and cooked to perfection in a rich broth infused with soy sauce, garlic, ginger, and spices. The braising process ensures that the meat falls off the bone, while the aromatics create an incredibly savory sauce that complements the rich beef. This dish is perfect for a hearty, comforting dinner, and it’s simple to prepare yet packed with bold, Asian-inspired flavors.

Full Recipe:

Ingredients

• 1 large ginger root (palm-sized), washed, patted dry, and halved vertically

• 1 head garlic

• 1 tablespoon olive oil

• 2 ½ to 3 pounds bone-in beef short ribs

• 1 shallot, sliced thin

• 1 tablespoon gochujang paste (optional for spice)

• ½ cup Shaoxing wine (or dry sherry)

• 1 tablespoon dark soy sauce

• 1 tablespoon rice vinegar

• 1 ½ cups chicken stock

• Salt and freshly ground black pepper, to taste

• Pinch of granulated sugar, optional

• Sliced green onions or sesame seeds for garnishing

• Lime wedges for serving

Directions

1. Prepare the Ingredients:
   Preheat the oven to 325°F. Slice the top off the garlic head to expose the cloves and halve the ginger. Set aside.

2. Sear the Short Ribs:
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Pat the short ribs dry, season with salt, and brown them for 2-3 minutes per side. Remove the ribs and set aside.

3. Cook the Aromatics:
   Add the ginger to the pot and fry for 2 minutes on each side until lightly browned. Remove it, then add the shallot and sauté for 2 minutes until softened. Stir in the gochujang paste and cook for 1 minute.

4. Deglaze the Pot:
   Pour in the Shaoxing wine, scraping up the browned bits from the pot. Stir in the soy sauce, rice vinegar, and chicken stock. Return the short ribs and ginger to the pot.

5. Braise the Short Ribs:
   Cover and transfer to the oven. Cook for 3 to 3 ½ hours, turning the short ribs once halfway through. The meat should be fork-tender and falling off the bone.

6. Strain the Sauce:
   Remove the short ribs and strain the cooking liquid to remove solids. Taste the sauce and adjust the seasoning, adding salt, pepper, or sugar to balance the flavors.

7. Serve:
   Drizzle the sauce over the short ribs and garnish with sliced green onions, sesame seeds, and lime wedges. Serve with your favorite sides.

Nutrients

Each serving contains approximately:

• Calories: 470

• Carbohydrates: 6g

• Protein: 42g

• Fat: 26g

• Saturated Fat: 10g

• Cholesterol: 125mg

• Sodium: 473mg

• Potassium: 852mg

• Fiber: 0.2g

• Sugar: 2g

Why Braised Beef Short Ribs Work So Well

Braised short ribs are the epitome of comfort food, combining rich, marbled beef with a deeply flavorful sauce. The slow braising process allows the beef to break down and become incredibly tender, absorbing all the spices and aromatics from the braising liquid. Short ribs are a cut of meat that benefit from slow cooking, as their high fat content and connective tissues turn soft and succulent after hours of cooking. This method locks in the flavors, creating a dish that’s both comforting and indulgent. The braised beef short ribs are then paired with an aromatic broth that’s infused with soy sauce, ginger, garlic, and shallots, delivering a well-rounded, savory sauce that perfectly complements the beef.

The Key Ingredients for Flavor

The key to this recipe is the combination of aromatics and seasonings that infuse the short ribs with flavor throughout the braising process:

• Ginger: Fresh ginger adds warmth and a mild spiciness that’s essential for the depth of flavor in this dish. It also complements the richness of the beef and gives the sauce a pleasant zing.

• Garlic: Roasting the garlic helps to mellow its sharpness, bringing out its sweetness and creating a savory base for the sauce. It pairs beautifully with the ginger, adding layers of flavor that enrich the dish.

• Gochujang Paste (Optional): For those who like a little heat, gochujang paste (a Korean chili paste) adds a spicy kick and a touch of umami. It’s optional but highly recommended if you want to add depth and a mild heat to the sauce.

• Shaoxing Wine: This Chinese rice wine adds a touch of acidity and complexity to the sauce. It pairs perfectly with the soy sauce and rice vinegar, bringing the overall flavor profile together.

• Soy Sauce: Dark soy sauce enhances the beef’s savory flavor and gives the sauce a deep, rich color. It’s an essential component in creating the umami-packed braising liquid.

• Rice Vinegar: The acidity of rice vinegar balances the richness of the beef and the sweetness of the brown sugar, providing a well-rounded, bright flavor to the sauce.

• Shallots: Shallots bring a mild, sweet onion flavor to the dish, complementing the garlic and ginger without overpowering them.

• Chicken Stock: The stock is the base of the braising liquid and provides the necessary moisture for the beef. It’s infused with the flavors of the aromatics, soaking into the short ribs as they braise.

The Braising Process: How It All Comes Together

Braising is a cooking method that involves cooking meat slowly in a small amount of liquid, allowing it to become tender and flavorful. Here’s how the braising process works in this recipe:

1. Sear the Short Ribs: First, the short ribs are seared in olive oil to create a flavorful, caramelized crust on the meat. This step not only locks in the juices but also builds depth in the dish by browning the meat.

2. Cook the Aromatics: Once the short ribs are seared, garlic, ginger, and shallots are added to the pot to create a fragrant base. The ginger and garlic are fried until lightly browned, and the shallots are sautéed until softened, releasing their sweetness. If you’re using gochujang paste, it’s added here to cook for a minute and infuse the dish with its bold flavor.

3. Deglaze and Add the Liquids: After sautéing the aromatics, the pot is deglazed with Shaoxing wine, scraping up any browned bits that may have stuck to the bottom of the pot. This step ensures no flavor is wasted. Then, soy sauce, rice vinegar, and chicken stock are added, creating a flavorful braising liquid for the short ribs.

4. Braise the Short Ribs: The short ribs are added back into the pot, and the entire dish is covered and transferred to the oven to cook slowly for 3 to 3 ½ hours. The low and slow cooking process allows the meat to absorb the flavors of the broth, breaking down the connective tissue and resulting in tender, juicy short ribs.

5. Strain the Sauce: After braising, the short ribs are removed, and the cooking liquid is strained to remove any solids. The sauce is then tasted and adjusted with salt, pepper, or sugar, if needed, to balance the flavors before being drizzled over the beef.

Finishing Touches and Serving Suggestions

Once the short ribs are done braising, they should be rested for a few minutes before serving. Garnish with sliced green onions and sesame seeds for an added crunch and visual appeal. Serve the ribs with a squeeze of lime to add a burst of freshness and acidity, which will cut through the richness of the beef and sauce.

This dish pairs beautifully with a variety of sides. Some options include:

• Steamed Jasmine Rice: The perfect base for soaking up the savory braising liquid.

• Roasted Vegetables: Roasted carrots, Brussels sprouts, or potatoes complement the rich beef and balance the dish with their natural sweetness.

• Noodles: A bowl of stir-fried or steamed noodles would work wonderfully, especially with the sauce drizzled over the top.

Conclusion

Garlic Ginger Braised Beef Short Ribs offer an unforgettable combination of tender meat, savory broth, and bold flavors. The slow braising process creates juicy, flavorful short ribs that fall off the bone, and the aromatic, umami-packed sauce is the perfect complement. This dish is ideal for a hearty, comforting meal and is simple to prepare despite the complexity of flavors. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to impress with its rich, deep flavors and melt-in-your-mouth texture.