As I stood in my kitchen, the scent of simmering short ribs began to envelop the space, transporting me to the bustling streets of Asia where comforting dishes abound. This Asian-Inspired Creamy Braised Short Ribs recipe is a delightful fusion of flavors that elevates the traditional beef short rib dish to a new level. When I first experimented with this combination of lemongrass, gochujang, and coconut milk, I had no idea how the rich, unctuous texture would come together so beautifully.
After a long day, there’s nothing more satisfying than returning to a comforting, hearty meal that practically cooks itself while you unwind. The beauty of this recipe lies in its simplicity and the low-and-slow braising technique that results in tender, fall-off-the-bone meat soaked in a luscious, savory sauce. Whether you’re cooking for family or entertaining friends, these short ribs are sure to impress and make you a star in the kitchen. Grab your favorite pot, and let’s bring some warmth and magic back to the dinner table!
Why are Asian-Inspired Creamy Braised Short Ribs a Must-Try?
Irresistible Flavor: The unique blend of lemongrass and gochujang gives these ribs a savory twist that tantalizes your taste buds.
Effortless Cooking: With minimal hands-on time, just let the oven do the work while you relax.
Tender Perfection: This low-and-slow method means the meat becomes fork-tender and infused with rich flavors.
Crowd-Pleasing Dish: Whether for a cozy family dinner or a gathering with friends, everyone will be asking for seconds!
Unique Twist: Elevate traditional short ribs with a creamy coconut milk sauce that adds a lovely richness.
Dive into this recipe for a soul-soothing meal that showcases both comfort and creativity!
Asian-Inspired Creamy Braised Short Ribs Ingredients
For the Ribs
• Bone-in beef short ribs – 4 lbs for rich flavor and tender texture when braised.
• Kosher salt & freshly ground black pepper – Essential seasonings to enhance the beef’s natural taste.
For the Sauté
• Unsalted butter – 2 tablespoons for a rich, buttery base to start your dish.
• Olive oil – 2 tablespoons, plus more as needed to prevent sticking while searing.
• Medium yellow onion – 1 chopped for aromatic sweetness in the braise.
• Celery – 3 stalks chopped for added depth and flavor in the cooking process.
For the Flavor Base
• All-purpose flour – 3 tablespoons to thicken the sauce and add body.
• Dark brown sugar – 2 tablespoons offer a caramelized sweetness that balances flavors.
• Garlic paste – 1 tablespoon for a rich, savory base note in the sauce.
• Lemongrass paste – 1 tablespoon brings a refreshing citrusy note for an Asian flair.
• Gochujang paste – 1 tablespoon adds a hint of heat and depth, making these short ribs unforgettable.
• Five spice powder – 1 tablespoon to infuse an aromatic warmth into the dish.
• Worcestershire sauce – 1 tablespoon for a tangy umami boost.
• Soy sauce – 1 tablespoon for additional savory depth and saltiness.
• Fish sauce – 1 tablespoon for that authentic Asian flavor profile.
For Braising
• Shaoxing wine (or dry sherry) – 1 ¼ cups to deglaze and add a rich, complex flavor.
• Beef broth – 2 ½ cups for the braising liquid that keeps the ribs moist.
• Bay leaf – 1 gives a subtle depth to the overall flavor.
For the Creamy Finish
• Full-fat coconut milk – 1 (14-ounce) can, at room temperature for a luscious, creamy sauce.
• Cornstarch + water mixture – 1 tablespoon each for a thickening slurry to finish the sauce perfectly.
These Asian-Inspired Creamy Braised Short Ribs are just waiting to bring warmth and vibrant flavors to your dinner table!
How to Make Asian-Inspired Creamy Braised Short Ribs
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Season: Generously sprinkle kosher salt and freshly ground black pepper over the beef short ribs, ensuring they’re well-coated. Let them rest at room temperature for at least 30 minutes while you preheat the oven to 325°F.
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Sear: In a large Dutch oven, heat the unsalted butter and olive oil over medium-high heat until shimmering. Add the short ribs in batches, searing each side until deep brown, about 2-3 minutes each. Transfer browned ribs to a plate and set aside.
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Sauté: Lower the heat to medium and add the chopped onion and celery to the pot. Sauté, stirring frequently, until the vegetables are tender and golden brown, about 10 minutes.
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Thicken: Sprinkle the flour over the sautéed vegetables and stir to coat thoroughly, cooking for an additional 1-2 minutes until lightly golden.
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Mix in Flavors: Add the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Pour in the Shaoxing wine, scraping up any browned bits stuck to the pot. Remove from heat.
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Combine: Return the seared short ribs to the pot along with any juices. Pour in the beef broth until the meat is almost fully submerged, then add the bay leaf and stir gently to combine.
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Braise: Cover the Dutch oven and transfer it to your preheated oven. Braise for 3 hours at 325°F, or until the ribs are tender and easily come off the bone.
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Finish: After braising, take the pot out of the oven and place it on the stove over medium heat. Uncover, stir in the coconut milk, and mix well. Add the cornstarch slurry and let it simmer for about 5-6 minutes until the sauce thickens. Remove from heat and let sit for 5 minutes before serving.
Optional: Serve with steamed jasmine rice to soak up the delicious sauce.
Exact quantities are listed in the recipe card below.
Asian-Inspired Creamy Braised Short Ribs Variations
Feel free to make this delicious dish your own with these creative twists and swaps!
- Dairy-Free: Replace the coconut milk with almond milk or a dairy-free cream alternative for a lighter, yet creamy sauce.
- Spicy Kick: Add an extra tablespoon of gochujang or fresh chopped chilies to the sauce for those who love a bold heat. A touch of spice can elevate the entire flavor profile.
- Vegetable Boost: Toss in sliced mushrooms or carrots during the sauté step for added nutrition and texture—think tender and sweet against the savory ribs.
- Herb Infusion: Enhance the aroma by adding a sprig of fresh thyme or rosemary when braising. It adds an earthy note that complements the rich beef beautifully.
- Sweet Twist: Incorporate a splash of orange juice or zest into the sauce for a zesty sweetness that balances the savory elements. The brightness of citrus will lighten the dish.
- Soy-Free: Use coconut aminos in place of soy sauce and fish sauce for a soy-free alternative that still packs a punch of flavor. It’s a fantastic option for gluten-sensitive diets.
- Creamier Sauce: For an ultra-rich sauce, stir in a splash of heavy cream or crème fraîche just before serving, giving it a luxurious, velvety finish.
- Asian Noodle Dish: Instead of serving with rice, pair the ribs with thick udon noodles in a light broth, letting the flavors mingle for a comforting noodle bowl that’s full of goodness.
With these variations, let your culinary creativity shine and craft a version of these ribs that’s distinctly yours!
What to Serve with Asian-Inspired Creamy Braised Short Ribs?
As your kitchen fills with the heavenly aromas of braised beef, envision the perfect accompaniments that will enhance this delightful dish.
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Steamed Jasmine Rice: This soft, fragrant rice is the ultimate canvas for soaking up the rich and creamy sauce.
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Garlic Mashed Potatoes: Creamy and buttery, these potatoes provide a comforting, velvety texture that pairs beautifully with the savory flavors of the ribs.
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Roasted Broccolini: The slight bitterness of roasted broccolini adds a fresh, vibrant contrast to the rich dish, balancing the meal perfectly.
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Crispy Asian Slaw: A crunchy mix of cabbage and carrots in sesame dressing adds a zesty, refreshing crunch, brightening up the plate.
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Sesame Spinach Salad: Tossed with sesame oil and a sprinkle of sesame seeds, this salad brings a nutty flavor that complements the depth of the short ribs.
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Chilled Soba Noodles: These slightly nutty noodles paired with a soy-based dressing make for a light, refreshing side that balances the richness of the beef.
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Fruit-infused Iced Tea: A lightly sweetened drink with hints of peach or lemon elevates the meal and cleanses the palate during bites of savory short ribs.
Enjoy the symphony of flavors and textures that bring your Asian-Inspired Creamy Braised Short Ribs to new heights, creating a full and satisfying dining experience.
Make Ahead Options
These Asian-Inspired Creamy Braised Short Ribs are perfect for meal prep enthusiasts! You can season the short ribs and sear them up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their flavor. Additionally, you can sauté the onion and celery, then mix in the sauces and thickeners a day ahead, refrigerating the mixture until you’re ready to braise. To finish, simply combine the browned ribs with the prepared vegetable mixture, pour in the beef broth, and braise as directed. This approach ensures that your meal is just as delicious while saving you time on busy nights!
How to Store and Freeze Asian-Inspired Creamy Braised Short Ribs
Fridge: Store leftover short ribs in an airtight container for up to 3 days. Make sure to include some of the sauce to keep the meat moist.
Freezer: To freeze, place cooled short ribs with sauce in a freezer-safe container or bag, where they can last up to 3 months without losing flavor.
Reheating: Defrost overnight in the fridge before reheating. Warm gently on the stove over low heat or in the microwave, adding a splash of beef broth if needed to enhance moisture.
Serving Suggestion: Enjoy these comforting Asian-Inspired Creamy Braised Short Ribs again by serving them over rice or alongside your favorite vegetables for a quick, hearty meal!
Expert Tips for Asian-Inspired Creamy Braised Short Ribs
Prepping the Ribs: Make sure to let the short ribs come to room temperature before seasoning. This helps them cook evenly and develop a beautifully browned crust.
Searing Technique: Don’t rush the searing process! Allow enough time for the ribs to brown deeply, creating a richer flavor base for your dish.
Flavor Layers: When adding the flavor base, ensure to scrape all the crispy bits from the bottom of the pot. These caramelized bits are packed with flavor and contribute to the richness of the sauce.
Braising Time: Resist the urge to check on the ribs too frequently while braising. This low-and-slow cooking is essential for tender, melt-in-your-mouth short ribs.
Creamy Finish: Stir in the coconut milk gently to avoid curdling it. The resulting luscious sauce will elevate these Asian-Inspired Creamy Braised Short Ribs to new heights!
Asian-Inspired Creamy Braised Short Ribs Recipe FAQs
How should I choose the beef short ribs?
Absolutely! When selecting bone-in beef short ribs, look for cuts with good marbling and a bright red color. The more intramuscular fat, the juicier and more flavorful your ribs will be once braised. Avoid any with dark spots or dry edges, as these can affect the final dish’s taste and texture.
How should I store the leftover short ribs?
Very! Store leftover Asian-Inspired Creamy Braised Short Ribs in an airtight container for up to 3 days. It’s a good idea to include some of that luscious sauce to keep the meat moist throughout. Make sure to let them cool completely before placing them in the fridge to avoid condensation, which can make them soggy.
Can I freeze the braised short ribs?
Certainly! To freeze, let the short ribs cool completely, then place them in a freezer-safe container or bag. They’ll last up to 3 months without losing flavor. For best results, remove as much air as possible from your container to prevent freezer burn. When you’re ready to enjoy them, just defrost overnight in the fridge.
What if my sauce isn’t thickening properly?
No worries! If the sauce didn’t thicken to your liking after adding the cornstarch slurry, return the pot to medium heat and let it simmer uncovered for another 5-10 minutes. Keep stirring to help it along. If it’s still too thin, you can mix another tablespoon of cornstarch with a tablespoon of cold water and add it to the pot while stirring.
Are there any dietary considerations for this recipe?
Absolutely! If cooking for someone with seafood allergies, be cautious with fish sauce—substituting it with more Worcestershire sauce can help. Additionally, if you’re making it for a vegetarian or vegan friend, consider substituting the beef short ribs with hearty mushrooms or jackfruit, and swap the beef broth with vegetable broth for a delightful alternative.
How can I serve these short ribs for maximum enjoyment?
The more the merrier! I recommend serving these sumptuous Asian-Inspired Creamy Braised Short Ribs over a bed of steamed jasmine rice, allowing the sauce to soak in—this provides a lovely balance to the richness of the dish. Pair it with sautéed greens or a refreshing cucumber salad for a well-rounded meal!
Asian-Inspired Creamy Braised Short Ribs You’ll Crave
Ingredients
Equipment
Method
- Generously sprinkle kosher salt and freshly ground black pepper over the beef short ribs, ensuring they're well-coated. Let them rest at room temperature for at least 30 minutes while you preheat the oven to 325°F.
- In a large Dutch oven, heat the unsalted butter and olive oil over medium-high heat until shimmering. Add the short ribs in batches, searing each side until deep brown, about 2-3 minutes each. Transfer browned ribs to a plate and set aside.
- Lower the heat to medium and add the chopped onion and celery to the pot. Sauté, stirring frequently, until the vegetables are tender and golden brown, about 10 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to coat thoroughly, cooking for an additional 1-2 minutes until lightly golden.
- Add the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Pour in the Shaoxing wine, scraping up any browned bits stuck to the pot. Remove from heat.
- Return the seared short ribs to the pot along with any juices. Pour in the beef broth until the meat is almost fully submerged, then add the bay leaf and stir gently to combine.
- Cover the Dutch oven and transfer it to your preheated oven. Braise for 3 hours at 325°F, or until the ribs are tender and easily come off the bone.
- After braising, take the pot out of the oven and place it on the stove over medium heat. Uncover, stir in the coconut milk, and mix well. Add the cornstarch slurry and let it simmer for about 5-6 minutes until the sauce thickens. Remove from heat and let sit for 5 minutes before serving.