Soy Ginger-Garlic Braised Short Ribs

Jump to Recipe

There is something that is just magical about braising some short ribs. A little bit of work on the front side but smooth sailing after it gets in the oven. This recipe will have you licking the plate. One of those dishes that you make and ask yourself, why am I not making this every week.

This is a great beginner recipe if you're new to braising beef. These Asian-inspired short ribs are packed with flavor, served with bok choy on the side, and are a definite crowd pleaser. Plus, it's one of those meals you'll look forward to eating.

Joe's Tips for Success:

1. Salt your short ribs beforehand: Giving your meat a little time to marinate with salt will go a long way in the final dish.
2. Give the braise some time: This dish needs a good amount of time in the oven, but trust me, it's worth it. If your meat isn't tender after an hour, it's because it needs more time. Once you start hitting that 2.5 to 3 hour mark, you're going to be laughing at how tender and fall off the bone it is.
3. Strain and simmer your sauce: No one wants to bite into a chunk of ginger or garlic. Strain the sauce and simmer it down to give it the love it deserves.
4. Don't oversalt in the beginning: The sauce reduces and becomes very concentrated over the cooking process. The soy sauce and miso already contain plenty of salt, so be careful with how much you add initially. You can always add more, you can never remove.
5. Serve with rice or mashed potatoes: Both work really well with these short ribs, but mashed potatoes are especially great for soaking up all that sauce.

Recipe

Yields: 4 servings