Ginger Soy Braised Short Ribs
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.
Servings 4 servings
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!