What's the best liquid for braising short ribs?

I like using beef broth to really enhance the beefy flavor. For this braised Chinese short ribs recipe, I prefer low-sodium beef broth to prevent the finished dish from tasting too salty. It's also important to use some sort of acid while braising, and I used rice wine vinegar to achieve that!

Do I really have to sear the short ribs before braising?

Yes. Don't skip it. Searing the meat first is for the Maillard reaction, which browns the meat and deepens flavor.

Can I use boneless short ribs for this recipe?

Yes, but I recommend using bone-in if you can. Braising with the bone means more even cooking and typically more flavor!

How do I know when short ribs are officially done?

Rather than relying on a temperature, the physical cues are the best way to tell if braised short ribs are done. Does a fork slide into the meat with zero-resistance? Does it easily shred apart? Has the meat shrunk away from the bones, and can you easily slide the bone out? A "yes" to all those questions means the short ribs are ready to serve!

Braised Chinese Short Ribs with Ginger & Scallions

Name: Braised Chinese Short Ribs
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Chinese
Ingredients: 2 pounds beef short ribs; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 tablespoon extra virgin olive oil; 1/4 cup rice vinegar; 2 tablespoons tamari or coconut aminos; 2-inch piece of ginger, sliced and minced (roughly 3 tablespoons minced); 1 large clove garlic, minced (2 teaspoons); 1/4 teaspoon crushed red pepper; 1/2 teaspoon five spice powder; 3/4 cup sliced scallions, white parts only (reserve the green parts for garnish); 2 cups bone broth or stock; 2 cups cooked basmati rice or prepared cauliflower rice; Toasted cashews or peanuts, for garnish (optional)

Description

Ginger scallion short ribs make a hearty, satisfying gluten free dinner. Serve over rice or cauliflower rice for a flavorful comfort food dinner.

Ingredients

Units Scale

2 pounds beef short ribs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon extra virgin olive oil
1/4 cup rice vinegar
2 tablespoons tamari or coconut aminos
2-inch piece of ginger, sliced and minced (roughly 3 tablespoons minced)
1 large clove garlic, minced (2 teaspoons)
1/4 teaspoon crushed red pepper
1/2 teaspoon five spice powder
3/4 cup sliced scallions, white parts only (reserve the green parts for garnish)
2 cups bone broth or stock
2 cups cooked basmati rice or prepared cauliflower rice
Toasted cashews or peanuts, for garnish (optional)

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Instructions

Sear ribs. Preheat oven to 325 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs, for 1-2 minutes on each side to brown all sides.
Cook aromatics. Remove the short ribs from the pot and add the rice vinegar, using a spatula to scrape up the browned bits. Add the tamari/coconut aminos, ginger, garlic, crushed red pepper, five spice powder, and scallions. Sauté for 3 minutes, until fragrant, being sture the ginger doesn't burn.
Braise ribs. Turn off heat. Return the short ribs to the pot and pour in the beef broth. If there isn't enough liquid to reach at least 3/4 up the sides of the short ribs, add more broth or water. Cover and transfer to the oven. Cook for 3.5-4 hours. The short ribs are done when they pull away easily from the bone.
Reduce sauce. Let the short ribs rest in the Dutch oven for 10 minutes, then remove the short ribs to a plate. Skim the excess fat from the braising liquid. Bring the braising liquid to a boil over medium-high heat, then reduce to a simmer for 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).
Serve. Serve the short ribs over rice or cauliflower rice and garnish with green scallion slices and toasted nuts.

Notes

Braising liquid: Be sure there's enough liquid to reach at least 3/4 up the sides of the short ribs before braising in the oven. Depending on the size of the Dutch oven or dish you use, you may have to add more liquid. On the other hand, if you're using a smaller dish and the short ribs are fully submerged, that's fine! If you use too little liquid, it may evaporate too quickly and leave the ginger and scallions to burn.

No Dutch oven? Before I had a Dutch oven, I would simply use a casserole dish and cover in aluminum foil before putting in the oven. Be sure the dish you use is deep enough for the braising liquid.

Don't skip the sear. Searing the meat before braising is essential for maximum flavor. Don't skip it!