Slowly cooked in a flavorful ginger soy broth until fall-apart tender, these soy braised short ribs are easy to put together for a holiday dinner and excellent served over steamed rice with baby bok choy.
You can never go wrong with short ribs as your main meat course during the holiday season! And these beauts just might win the grand prize.
We’re straying away from the classic wine-based braising today and leaning into all the Asian-inspired flavors like lots of punchy fresh ginger, soy sauce, scallions, and even some beautiful baby bok choy.
BRB, living in that pot down there until spring, thank you very much.
This is one of those recipes where you can set it and forget it for awhile as it takes about 3 hours for the short ribs to braise. Well worth the wait, trust me! While they cook the short ribs will break down into the most buttery tender texture and soak up all that incredible soy broth.
These Short Ribs feature…
- A fall-apart tender braised texture
- Flavorful fresh ginger, green onions, and lots of garlic
- A rich soy beef broth
- Tender baby bok choy
Making the Short Ribs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Short ribs
- Unsalted butter
- Green onions
- Ginger
- Garlic
- Soy sauce
- Mirin
- Beef broth
- Brown sugar
- Cornstarch
- Baby bok choy
- Rice
Tips for Perfect Short Ribs
- Sear short ribs – sear the short ribs on all sides until golden brown. This builds the flavor base for the sauce.
- Saute aromatics – saute the green onion, ginger, and garlic until fragrant.
- Deglaze pan with mirin, soy sauce, and beef broth – pour the liquids over the aromatics and use a wooden spoon to scrape up any browned bits. This is extra flavor for the sauce.
- Braise short ribs 3 hours – this long cook time is essential for tenderizing the short ribs. Once the short ribs pull away easily from the bone you’ll know it’s done.
- Skim fat – use a spoon to skim any excess fat off the surface of sauce.
- Thicken sauce with cornstarch – make a cornstarch slurry with cornstarch and water and use this to thicken the broth.
- Add bok choy for at end of cooking – once the beef is tender, add the bok choy to pot and cook for 15-20 minutes until the bok choy is tender. This short cook time will cook the bok choy perfectly.
Recipe Variations
Try these ideas for a different twist on these short ribs.
- Make it spicy – add a minced Thai chili pepper or red pepper flakes to taste for a spicy kick.
- Use another vegetable – try using regular bok choy cut into 1-inch cubes or whole mushrooms.
Serving Suggestions
Serve these short ribs warm with the baby bok choy on top of your choice of steamed rice with extra green onions. We love it with jasmine rice especially but you can also use brown rice or quinoa.
You won’t believe the amount of flavor these short ribs soak up while they cook! The fresh ginger sings in every bite and you’ve just gotta drizzle extra sauce on your personal bowl. Actual liquid gold.
Trust me, THIS is the one you wanna pull out for company!
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Try these other special occasion beef dishes next!
Ginger Soy Braised Short Ribs
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Ingredients
- 2 lbs bone-in beef short ribs
- Kosher salt and pepper
- 1 tablespoon unsalted butter
- 1 small bunch green onions, green parts cut into 2-inch pieces
- 1 (3-4 inch) finger fresh ginger, peeled and cut into thin slices
- 4 medium cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1/2 cup mirin
- 1-1/2 cups beef broth
- 1/3 cup packed light brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 lb baby bok choy (each bok choy halved)
- Steamed rice for serving
Instructions
- Preheat oven to 300F. Pat short ribs dry and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add butter and swirl to evenly coat. Sear short ribs 4-6 minutes on all sides until a deep golden brown. Transfer short ribs to a plate and set aside.
- Allow pan to cool off slightly and reduce heat to medium. Add green onions to drippings and cook 1-2 minutes until wilted. Add sliced ginger and garlic and cook an additional 1-2 minutes until fragrant.
- Pour soy sauce, mirin, beef broth, and brown sugar into pan and use a wooden spoon to scrape up any browned bits. Bring sauce to a simmer.
- Once sauce is simmering, remove pot from heat and nestle short ribs back into pot. Cover pot and place in preheated 300F oven. Roast short ribs 2 to 2-1/2 hours until short ribs are very tender and meat pulls away easily from the bone with a fork.
- Remove short ribs from pot and transfer to a plate. Skim any excess fat from surface of liquid and discard. Whisk cornstarch-water mixture into pot liquid until smooth. Place short ribs back in sauce and arrange bok choy in pot.
- Cover pot and place back in 300F oven and allow to cook an additional 15-20 minutes until bok choy is tender and sauce is thickened.
- Serve short ribs and boy choy warm over steamed rice with extra sauce from pot drizzled over top. Enjoy!
Vivian Splawn says
Made it as directed except added an additional pound of ribs. Excellent!
Sarah says
Wonderful to hear, Vivian! Thanks for taking the time to review and comment. 🙂