Ginger Short Ribs
Indulge in the rich, savory flavors of Ginger Short Ribs, a comforting dish that combines tender braised beef short ribs with the warm, aromatic essence of fresh ginger. This recipe showcases perfectly seasoned ribs, seared to golden perfection before being slow-cooked in a flavorful sauce made with soy sauce, beef broth, garlic, and a hint of brown sugar for balance. The long oven braise ensures the meat becomes irresistibly melt-in-your-mouth tender, while the final touch of scallions and toasted sesame seeds adds brightness and texture. Serve these delectable short ribs with steamed rice or creamy mashed potatoes for the ultimate hearty meal. Perfect for dinner parties or cozy evenings at home, this dish is a true celebration of bold, Asian-inspired flavors.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 lbs beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 0.333 cup soy sauce
- 2 cups beef broth
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 stalks scallions, for garnishing
- 1 tbsp toasted sesame seeds, for topping
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs with salt and black pepper on all sides.
Heat the vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.
In the same pot, reduce the heat to medium. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
Pour in the soy sauce, beef broth, brown sugar, rice vinegar, and sesame oil. Stir well to combine.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the meat is fall-off-the-bone tender.
Carefully remove the pot from the oven. Skim off any excess fat from the surface of the liquid.
Serve the short ribs hot, garnished with sliced scallions and toasted sesame seeds. Pair with steamed rice or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 9.1 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 111 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
