Short ribs braised in a bath of spices, soy sauce, and rice wine until the meat becomes tender and falls off the bone. —Vy Tran
- Serves 4
English-cut bone-in short ribs
cloves of garlic, smashed
soy sauce (Maggie or Kikkoman brand)
hoisin sauce (Lee Kum Kee brand)
cup rice wine (Shaoxing brand)
lemongrass stalks, tender bulb part crushed
stub of ginger, thumb size, crushed
kosher salt and freshly ground pepper
2 green onions, white and pale green part, thinly sliced
cilantro leaves, chopped
cooked white or brown rice to serve
your favorite vegetables (optional)
In This Recipe
- Preheat oven to 375˚F.
- Place ginger, cinnamon sticks, and star anise on a baking tray and bake in the oven for 10 minutes.
- In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
- Season short ribs with salt and pepper.
- Place a Dutch oven on the stove over medium-high heat and add oil.
- Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside.
- Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
- Return garlic, lemongrass, ginger, and spices to the Dutch oven.
- Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
- Return ribs to pan and bring to a simmer for about 10 minutes.
- Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
- Transfer the ribs to a platter and cover to keep warm.
- For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
- Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with green onion and cilantro. Serve right away.
- Note: this dish is best enjoyed the same day. If you have leftover, make sure the ribs are covered in braising liquid otherwise they will dry out.