Best Soy Braised Shortribs Recipes

Soy-Braised Short Ribs With Shiitakes Recipe by Tasty image

Provided by Matthew Johnson

Categories Dinner

Yield 12 servings

Number Of Ingredients 22

5 lb bone-in short ribs, English cut, 4-5 inches (10-12 cm) long
kosher salt, to taste
black pepper, to taste
1 lb dried shiitake mushroom
boiling water
2 tablespoons canola oil
1 medium yellow onion, chopped
½ cup pear, Asian, grated
1 piece fresh ginger, 2-inch(5 cm), peeled and sliced
5 scallions, chopped (white parts only)
3 cloves garlic cloves, crushed
¼ cup rice wine
3 tablespoons sugar
½ cup light soy sauce
½ cup dark soy sauce
2 tablespoons gochujang, Korean
2 tablespoons mirin
2 tablespoons sesame oil
cooked white rice
kimchi
sliced scallion
toasted sesame seed

Steps:

Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
Preheat the oven to 350˚F (180˚C).
Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams

Asian-Style Braised Short Ribs image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

Steps:

Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Soy Sauce-Marinated Short Ribs with Ginger image

Yield 4 servings

Number Of Ingredients 14

2 cups soy sauce
1 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon crushed red pepper flakes
6 garlic cloves, chopped
1 (2-inch) piece ginger, peeled, chopped
8 star anise pods
4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
2 cups cooked white rice (from 1 cup uncooked)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges and Sriracha (for serving)

Steps:

Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.