Braised Ginger Scallion Short Ribs with Cauliflower Rice is the newest member of the comfort food club!
Short ribs make a hearty, satisfying dinner. Ginger and scallions are a perfect union of flavor. Mashing the two together is the ticket to a memorable meal!
Plus, this dish is gluten free, paleo, and Whole30 friendly.
Ever since I first made ginger scallion sauce, I've adored this epic flavor combo. Ginger and scallions are truly meant for each other. I've been experimenting with those flavors in many, many dishes since debuting that ginger scallion sauce. Most of those creations aren't worth sharing (yet), but this one certainly is!
Braised short ribs are the hygge of beef cuts. Imagine nestling into a couch in a warm, chunky sweater with a fluffy blanket smothering your lap. Now plop a bowl of ginger scallion short ribs into your hands and we've got a perfect scene. Am I right?
That's what's in my head, at least. In reality, I ate this while standing at the kitchen counter, gushing with my spouse over the wonderful triad of beef, spicy ginger, and the mild bite of scallion.
Fortunately the setting doesn't matter as long as we dive into a bowl of damn good comfort food. Because once you've got the food right, your brain takes control and imagines all the other comforting things. I guess that's why they call it comfort food!
Anyway, these ginger scallion short ribs with cauliflower rice are a different kind of comfort food. The ginger and scallion combo really has more of an Asian vibe, which my Midwest soul doesn't immediately associate with comfort food. Still, the hearty meatiness of the short ribs really fills in the gaps.
Like all the short rib recipes I've made, this dish is braised low and slow in a dutch oven. That really gives the ginger and the white part of the scallions time to leech their flavor into the short ribs. And then once it's done, you can boil all the excess juices down into a flavorful sauce.
Oh, hey. I have a pro tip for you regarding ginger. For something like this (and really, most ways you use it), you don't need to peel it. Just make sure you wash it. Seriously, this is a saving grace. I despise peeling ginger! But the outer skin truly doesn't affect anything... not the flavor, not the texture. So save yourself the trouble and leave it!
Braised Ginger Scallion Short Ribs with Cauliflower Rice
Ginger Scallion Short Ribs with Cauliflower Rice
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: braise
- 2 pounds beef short ribs
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 2-inch piece of ginger, sliced and minced (roughly 3 tablespoons minced)
- 1 large clove garlic, minced (~2 teaspoons)
- ¼ teaspoon crushed red pepper
- ½ teaspoon five spice powder
- ¾ cup sliced scallions, white parts only (preserve the green parts for garnish)
- 2 cups bone broth or stock
- 2 teaspoons coconut oil
- 2 cups cauliflower rice
- Toasted cashews, for garnish
- Preheat oven to 325 degrees F.
- Rub the short ribs with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs, fatty side down, for 2 minutes or until browned. Turn the short ribs and continue to brown on each side, for about 10 minutes total.
- Remove the short ribs from the pot and add the rice vinegar, using a spatula to scrape up the browned bits. Then, add the coconut aminos, ginger, garlic, crushed red pepper, and scallions. Sauté for 3 minutes.
- Return the short ribs to the pot and add the bone broth. Bring to a simmer, cover, and transfer to the oven. Cook for 4 hours. The short ribs are done when they pull away easily from the bone.
- Let the short ribs rest in the Dutch oven for 10 minutes, then transfer the ribs to a plate. Skim the excess fat from the liquid. Bring the braising liquid to a boil and let it reduce for about 10 minutes, until it’s the consistency of a thick sauce. Remove from heat. Cut the short ribs away from the bones, then add to the sauce and stir to coat. (Alternatively, you can pour the sauce over the short ribs when serving).
- To prepare cauliflower rice, Heat coconut oil in a skillet over medium-high heat. Add riced cauliflower and sauté for 1-2 minutes. Remove from heat.
- Serve the short ribs over cauliflower rice and garnish with green scallion slices and toasted cashews.
Keywords: Ginger Scallion Short Ribs, braised short ribs
Can this be cooked in the crockpot instead of in the oven?
Yes, I think you could - but I haven't tried it that way, so I can't comment on how it would turn out! If I were converting for a slow cooker, I'd use a little less liquid - 1/2 cup to 1 cup less broth - and cook it on high, checking after 2 1/2 hours (although it could take up to 4 hours). If you try it, let me know how it turns out!
I really dislike 5 spice powder. Odd since I like all the flavors separately just that it’s a real put off when all combined. What would you recommend in place of 5 spice?
Hi, Anne! That's a good question! Frankly, you could leave the 5 spice powder out and I don't think it would break the recipe. I use it just to add more depth of flavor, but it's not on the main stage here. Otherwise, you could use 1/4 teaspoon black pepper and 1/8-1/4 teaspoon cinnamon (start low, and add more if necessary). I haven't tried it, so I don't know if the flavor would be the same, but it would be the best alternative I can think of!