If you’re craving a dish that’s rich, succulent, and bursting with layers of flavor, you’re going to love this Asian-Inspired Creamy Braised Short Ribs Recipe. Tender beef short ribs slow-cooked to perfection in a luscious blend of aromatic spices, savory sauces, and creamy coconut milk create an incredible harmony of taste and texture. This dish brings together traditional Asian ingredients and classic braising techniques to deliver something truly special and comforting—perfect for cozy dinners or impressing guests with a flavorful feast.
Ingredients You’ll Need
This Asian-Inspired Creamy Braised Short Ribs Recipe calls for a thoughtful but simple collection of ingredients, each chosen to build depth and richness in the final dish. From the hearty short ribs to the fragrant spices and silky coconut milk, every component adds its own magic.
- 4 lbs bone-in beef short ribs, English cut: The star of the dish, these ribs provide tender meat and beautiful marbling for flavor.
- Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing all the other flavors.
- 2 tablespoons unsalted butter: Adds creaminess and helps with browning the meat.
- 2 tablespoons olive oil: Used alongside butter for a perfect sear and robust flavor.
- 1 medium yellow onion, chopped: Provides sweetness and an aromatic base for the braise.
- 3 stalks of celery, chopped: Offers a subtle crunch and depth of flavor.
- 3 tablespoons all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
- 2 tablespoons packed dark brown sugar: Adds a hint of sweetness that balances the savory elements.
- 1 tablespoon garlic paste: For savory pungency and a beautiful backbone of flavor.
- 1 tablespoon lemongrass paste: Gives a citrusy brightness characteristic of Southeast Asian cuisine.
- 1 tablespoon gochujang paste: Brings a spicy, fermented depth that elevates the dish.
- 1 tablespoon five spice powder: A warm blend that introduces complexity and warmth.
- 1 tablespoon Worcestershire sauce: Adds umami richness and a touch of tang.
- 1 tablespoon soy sauce: Provides saltiness and that signature savory note.
- 1 tablespoon fish sauce: Delivers a subtle briny depth essential in Asian cooking.
- 1 ¼ cup Shaoxing wine (or dry sherry): Used to deglaze, layering flavor and aroma.
- 2 ½ cups beef broth: The braising liquid that keeps ribs moist and infuses flavor.
- 1 bay leaf: Adds a gentle herbal note to the braise.
- 1 (14-ounce) can full-fat coconut milk, room temperature: Gives the sauce its signature creamy texture and subtle sweetness.
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together: A slurry to thicken the sauce to the perfect silky finish.
How to Make Asian-Inspired Creamy Braised Short Ribs Recipe
Step 1: Season & Rest the Short Ribs
Start by generously seasoning your short ribs with kosher salt and freshly ground black pepper. Don’t rush this step—letting the meat rest at room temperature for about 30 minutes allows the seasoning to penetrate deeply, making sure every bite is flavorful from the inside out.
Step 2: Preheat and Brown the Short Ribs
Preheat your oven to 325°F and heat butter and olive oil in a heavy Dutch oven. Brown the short ribs in batches, searing each side until they develop a deep, caramelized crust. This step is critical because those browned bits add incredible flavor to the finished sauce. Set the seared ribs aside once done.
Step 3: Sauté Aromatics and Build the Base
Next, sauté the chopped onion and celery in the same pot until tender and fragrant. Stir in the flour and cook for a couple of minutes to create a roux that will help thicken the sauce later. This flavorful foundation is key to that rich, creamy texture that defines this recipe.
Step 4: Add the Flavorful Pastes and Spices
Now comes the magic: incorporate dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. These ingredients build the characteristic complex layers of the Asian-Inspired Creamy Braised Short Ribs Recipe. Stir them together so the flavors marry beautifully.
Step 5: Deglaze and Assemble the Braise
Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot—this is where depth and richness start to take shape. Return the short ribs to the pot, then add the beef broth and a bay leaf to infuse gentle herbal notes during cooking.
Step 6: Braise the Short Ribs
Cover your Dutch oven and transfer it to the oven for about three hours. The low and slow method ensures the ribs become meltingly tender, perfectly absorbing all those beautiful flavors.
Step 7: Finish the Sauce with Coconut Milk and Thicken
Once the ribs are tender, stir in the full-fat coconut milk to add luscious creaminess and a subtle sweetness. Mix your cornstarch slurry and add it gradually while simmering on the stovetop until the sauce thickens into a perfect velvety consistency. Let it rest for a few minutes to meld the flavors.
How to Serve Asian-Inspired Creamy Braised Short Ribs Recipe
Garnishes
Bright garnishes elevate this dish beautifully. Consider sprinkling freshly chopped scallions, cilantro, or toasted sesame seeds on top for a pop of color and texture that contrasts wonderfully with the creamy sauce.
Side Dishes
This recipe pairs wonderfully with creamy mashed potatoes or soft polenta, as they soak up all the luscious sauce. For a vegetable side, sautéed greens like bok choy or garlic spinach offer a fresh and slightly bitter counterpoint.
Creative Ways to Present
Serve the short ribs over a bed of steamed jasmine rice or even buttery noodles to enjoy every bit of the sauce. For a modern twist, try plating the ribs atop a sweet potato mash or roasted root vegetables to create a stunning flavor and color contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Asian-Inspired Creamy Braised Short Ribs Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making it perfect for enjoying the next day.
Freezing
This dish freezes exceptionally well. Portion the short ribs and sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth or water if the sauce has thickened too much. Avoid microwaving for the best texture and flavor retention.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! While bone-in ribs add extra flavor and richness, boneless short ribs also work well. Just adjust cooking times slightly, as boneless cuts may cook a bit faster.
What can I substitute if I don’t have Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry is a great substitute. Alternatively, you can use a combination of white wine mixed with a little rice vinegar for a similar acidic note.
Is there a vegetarian option for this recipe?
This recipe is designed around beef short ribs’ rich flavor, but you could try substituting with hearty mushrooms like king oyster or shiitake and using vegetable broth to create a vegetarian-friendly version.
How spicy is this dish because of the gochujang paste?
Gochujang adds a mild to moderate heat that also brings umami and sweetness. If you prefer less spice, reduce the amount or omit it entirely; the dish will still be deeply flavorful.
Can I make this recipe in a slow cooker?
Yes, you can brown the ribs and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours until ribs are tender, then finish by stirring in coconut milk and thickening the sauce on the stove.
Final Thoughts
Once you’ve tasted this Asian-Inspired Creamy Braised Short Ribs Recipe, it’s easy to see why it becomes a treasured favorite. The beautiful balance of bold spices, tender meat, and luscious creamy sauce creates an unforgettable meal. Bring this recipe to your table soon, and enjoy the warmth and comfort of a truly exceptional dish that feels like a hug in every bite!
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Asian-Inspired Creamy Braised Short Ribs Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
This Asian-Inspired Creamy Braised Short Ribs recipe delivers tender, flavorful beef infused with a rich blend of spices, pastes, and creamy coconut milk. Slow-braised to perfection in the oven, these ribs boast a complex umami taste with a hint of sweetness and spice, perfect served over creamy mashed potatoes or polenta for a comforting meal.
Ingredients
Short Ribs
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
Aromatics & Spices
- 1 medium yellow onion, chopped
- 3 stalks of celery, chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons packed dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste
- 1 tablespoon five spice powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
Liquids
- 1 ¼ cup Shaoxing wine (or dry sherry)
- 2 ½ cups beef broth
- 1 bay leaf
- 1 (14-ounce) can full-fat coconut milk, room temperature
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (cornstarch slurry)
Instructions
- Season & Rest the Short Ribs: Generously season the short ribs with kosher salt and freshly ground black pepper. Allow them to rest at room temperature for 30 minutes to let the seasoning penetrate and to ensure even cooking.
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Brown the Short Ribs: Heat unsalted butter and olive oil in a heavy Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until they develop a rich, brown crust. Remove the ribs and set them aside.
- Sauté the Aromatics: In the same pot, add the chopped yellow onion and celery. Cook over medium heat until tender and translucent, about 5–7 minutes. Stir in the all-purpose flour and cook for 1 to 2 minutes to eliminate the raw flour taste and thicken the sauce later.
- Add Flavorful Pastes and Spices: Mix in the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Stir well to combine and develop deep layers of flavor.
- Deglaze with Shaoxing Wine: Pour in the Shaoxing wine (or dry sherry), scraping up any browned bits stuck to the bottom of the pot, which adds additional depth and complexity to the sauce.
- Assemble and Braise: Return the browned short ribs to the pot. Pour in the beef broth and add the bay leaf. Bring to a simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and falling off the bone.
- Finish with Coconut Milk: Remove the pot from the oven and stir in the full-fat coconut milk to add creaminess and a subtle coconut flavor.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and place the pot back on the stovetop over medium heat. Simmer gently until the sauce thickens to your desired consistency, about 3–5 minutes.
- Rest and Serve: Let the dish sit for 5 minutes to allow flavors to meld. Remove the bay leaf and serve the creamy braised short ribs over mashed potatoes or polenta for a comforting and indulgent meal.
Notes
- For best flavor, use bone-in short ribs as they add richness to the braising liquid.
- Allowing the ribs to rest at room temperature before cooking helps them cook evenly.
- Make sure to brown the ribs well for maximum depth of flavor.
- Adjust the spice level by modifying the amount of gochujang paste according to your heat preference.
- Substitutions: Shaoxing wine can be replaced with dry sherry or a dry white wine.
- The sauce thickens nicely with cornstarch slurry, but you can skip this step for a thinner sauce.
- This dish can be prepared a day in advance and reheated gently to enhance flavors.
