A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.
Ingredients
4 servings
Step 1
Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
Step 2
Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2–2 hours.
Step 3
Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10–15 minutes.
Step 4
Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
Step 5
Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you’ll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.
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Reviews (9)
Back to Top这是我第一次做排骨。我只哈d 2.5 pounds of meat, but I made the marinade as directed. I marinated the meat for 24 hours, and braised it in the full amount of liquid in a 7.5QT Dutch Oven for 1hr 45m. The aromatics in the marinade made my apartment smell amazing while it was cooking, which is why I was surprised that the flavor of the meat was very soy sauce forward. Perhaps this is a function of marinating less meat in the full amount of liquid? Next time I might use low-sodium soy sauce and brown sugar (instead of white). In any event, the glaze, lime, siracha and toasted sesame garnish made this a delicious bite, and I'm looking forward to using this meat to make tacos topped with a kimchi green apple slaw.
staceyschwartz424443
New York, NY
10/24/2020
This was incredible! Easy as can be and super impressive. I paired it with a Korean Cabbage Slaw and it was yummy.
heatherkasdan8399
Austin, TX
3/23/2020
This was terrific. Only had 10 oz of soy sauce so cut the remaining ingredients accordingly and turned the meat midway in the marinating process. I am going to go to the restaurant next time on Maui for a taste comparison!
Anonymous
California
3/18/2020
This was so good! I had boneless shot ribs in my freezer and I used that instead. I would definitely make this again.
nati85
4/21/2019
REALLY GOOD!! I did not marinade the meat at all. Just tossed all ingredients to a pot, brought to simmer, then placed in 300F oven for about 3 hours. Super tender and really flavorful. Served with rice and steamed green beans. Family loved it and I will definitely make this again.
sanrafaelcook
9/5/2018
This was fantastic. I cooked it pretty much as-written, with a few adjustments. We found a bunch of gorgeous oyster mushrooms at the farmer's market yesterday, so I sauteed them with shallots in some butter and bacon fat. After I shredded the beef, I added it to the skillet with the mushrooms while the glaze thickened, along with a half cup of cashew nuts instead of sesame seeds. For the glaze, I added 1/4 cup of lime juice after the cornstarch was worked in. Once the glaze was done, I ladled some of it over the beef/mushroom/nut mixture, stirred it while it came together in the skillet for a couple of minutes, then scooped over rice. Fabulous. And I've got enough of the glaze left for 3-4 more meals.
loyd7220
Austin, TX
7/22/2018
This was great! This was my first time making, and followed the recipe to a T. I marinated a little over a day. We both loved it!
meggin77
NY, NY
1/18/2018
This was great. I had to substitute a hit of anise extract in place of the star anise. I only marinated for 2 hours and it was still amazing. Next time I am going to make carrots and mushrooms and serve them on the rice, cover with glaze.
ccostenoble1
Denver, North Carolina
1/15/2018
This is a showstopper recipe. I followed the recipe exactly as written and marinated the meat overnight. It couldn't be easier, and it resulted in the most flavorful short ribs I've ever had. Served with rice and kimchee, and leftovers made incredible korean-style tacos. SO good!!
emf62
San Francisco, CA
10/24/2017
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