asian braised short ribs

Recipe type: Main dish
Prep time: 45 mins
Total time: 6 hours  15 mins
Serve people:

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


2 pounds (1 kilo) beef short ribs (choose ribs that are about 3 inches long and have at least 2 inches of meat on the bone)

4 tbsp brown sugar, divided

4 tsp sesame oil, divided

2/3 cup soy sauce, divided

1/2 onion, minced

3 cloves garlic, grated

1 inch ginger, grated

2 tbsp vegetable oil

250g shiitake mushrooms

2 cups (4.5 dl) beef broth or red wine

Chopped cilantro and green onions


Marinate the beef ribs with the 1/4 cup soy, 2 tsp sesame oil, garlic, onions, 2 tbsp brown sugar and ginger for 3 hours ( the longer the better).

Heat 1 tbsp vegetable oil in a large Dutch oven (or oven proof pot).

On high heat, place the beef ribs in the Dutch oven and brown all sides- about 5-7 minutes per batch. Remove and set aside.

Add 1 more tbsp vegetable oil and sauté the mushrooms until soft 3-4 minutes. Remove and set aside

Mix the broth with the remaining sesame oil, brown sugar and soy sauce.

Pour the marinade liquid and 1/2 cup of the beef broth into the pan on high heat and simmer, scrapping the bottom of the pan to remove the browned bits.

Return short ribs to the pot. Top with mushrooms and pour in the remaining broth. Bring to a simmer.

Cover the Dutch oven with foil and place the lid on top.

Cook at 3250F (1900C) for 2 1/2 hours. After 1 1/2 hours, uncover and check the liquid. If the liquid level is low add 1 cup of hot water.

The short ribs are done when they are extremely tender and fall of the bone with a knife.

Garnish with green onions and cilantro.

Serve with mashed potatoes or white rice.

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