Braised Short Ribs with Asian Flavors
Tender, flavorful, and packed with aroma, these braised short ribs are a weeknight game-changer. Boneless short ribs slowly simmer in a rich sauce with soy, ginger, fennel, and scallions. Cinnamon sticks and star anise add warmth, while Sichuan peppercorns bring a gentle kick. Every bite is melt-in-your-mouth delicious.
Servings: 6 servings
Equipment
- 1 Dutch ovens
Ingredients
- 10 boneless short ribs cut in half
- 1 cup soy sauce
- ½ cup sugar or ½ cup honey
- 1 bulb fennel chooped small
- 12 scallions trimmed
- 2 cinnamon sticks 3 - inch pieces
- 2 star anise
- 10 slices ginger nickle sized
- 1 teaspoon Sichuan peppercorns or black peppercorns
- salt & pepper to taste
- 2 tablespoons neutral oil
- 4 cups water or beef stock
Instructions
Sear the ribs
- Pat ribs dry, season with salt and pepper. Heat oil in a Dutch oven. Brown ribs on all sides. Remove and set aside.
Cook aromatics
- Add fennel, scallions, ginger, peppercorns, cinnamon, and star anise. Sauté 3–4 minutes.
Deglaze
- Pour in soy sauce and sugar or honey. Stir, scraping the browned bits.
Braise
- Return ribs. Add water or stock to cover. Bring to boil, then simmer low for 2½–3 hours until tender.
Serve
- Adjust seasoning—spoon ribs and sauce over rice or noodles. Enjoy!