Slow Cooker
Asian Braised Short Ribs
Popular on Food52
5 Reviews
Susan B.
February 18, 2021
Made this recipe again. So easy. 2 hours at 300 was plenty of time. The aroma from the roasted star anise, cinnamon sticks and ginger is so wonderful. The dish also brings a great aroma to the kitchen.
Susan B.
November 3, 2020
I liked this recipe very much. I added extra water to nearly cover ribs and gave them 3 hours at 300 degrees. Then I used Food52’s Irene Kuo’s 12345 spare rib recipe to finish the short ribs with a nice glaze/sauce instead of reducing braising liquid. I then served them with Chef Lucas Sin’s Golden Fried Rice. My short-rib-lover, Asianophile wife raved about them.
julie29
December 14, 2019
I made this last night and thought it was delicious. My husband and son however thought the star anise flavor was too strong. I did make a few changes - I only added 2 cups of water to the sauce since I had made a similar recipe and found the sauce to be too watery. I cooked the ribs at 325 degrees for about 3 hours. I feel I get better results with a lower oven temperature for slow cooking. The meat was perfectly tender. The sauce did not seem overly sweet to me - I thought it was very tasty!
Sarah
January 21, 2019
I was not a fan of this recipe. The hoisin, sugar, and mirin made for a very sweet marinade, which the anise and cinnamon only exacerbated. If I were to do this again, I would add some fish sauce and maybe use rice wine vinegar rather than the mirin, or otherwise try to balance the sugar. Further, this was extremely fatty—I would recommend a 3-4 hour braise rather than the recommended 2.
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