Soy Braised Short Ribs
Soy Braised Short Ribs
Prep Time: 20 minutes (plus 45–60 mins for bringing meat to room temp)
Cook Time: 3 hours 45 minutes
Servings: 4-6 people
Ingredients
Soy braised short ribs
3 lbs bone-in short ribs (or boneless is fine)*
Kosher salt
Freshly ground black pepper
1-2 tbsp neutral oil or beef tallow
6-7 scallions
3 inch piece ginger, peeled and thinly sliced lengthwise
6 garlic cloves, smash and skin removed
1 celery stalk, diced
⅔ cup tamari or soy sauce
½ cup mirin
⅓ cup packed brown sugar
3 cups beef stock
1 bay leaf
1 star anise
2 tbsp water
2 tbsp cornstarch
To serve
Sesame seeds
Buttered Japanese sweet potato sushi rice (or regular rice)
Directions
Remove the short ribs from the fridge ~45 minutes to 1 hour before cooking. Pat the short ribs dry and season liberally with kosher salt and black pepper.
Separate the white stems and the green tops of the green onions. Roughly chop the white scallion stems. Thinly slice the green tops and set them aside for garnish.
Whisk together the tamari, mirin, and brown sugar. Set aside.
Heat a large bottom-heavy pot over high (I use a 6-8 qt dutch oven). Once hot, add the neutral oil and sear the short ribs in 2 batches, being careful not to overcrowd the pot. Sear the short ribs on all sides until a dark crust forms, around 10-12 minutes per batch.
Turn the heat off and remove the seared short rib onto a tray or plate. Carefully pour most of the fat in the pot into a heat proof bowl and set aside. There should be about 1 tbsp remaining in the pot.
Return the pot over medium heat and add the chopped celery and white parts of the green onion. Stir occasionally and cook for 5-7 minutes, until the celery and onions begin to turn translucent.
Add the ginger slices and smashed garlic and cook for an additional few minutes.
Pour in the tamari and mirin mixture and the beef stock. Add the bay leaf and star anise. Turn the heat to high and bring to a simmer.
Add the seared short rib into the simmering liquid and turn the heat to low. Place a tight-fitting lid on the pot and simmer for 3 hours, until the meat easily comes apart with a fork and starts to release from the bone. Check in on the short ribs every hour and flip them/move them around to ensure even cooking.
Remove the short ribs onto a tray or plate, then carefully pour the braising liquid through a strainer into a bowl. Discard the aromatics.
Using a spoon or ladle, skim as much fat off the braising liquid as you can before returning the braising liquid to the pot.
Bring the braising liquid to a simmer over medium-high heat and allow to reduce for 10 minutes. Whisk together the cornstarch and water, and add the cornstarch slurry to the braising liquid.
Continue simmering until it begins to thicken, then add the short ribs back to the pot and cook for an additional minute or two. Remove from the heat.
Serve the soy braised short ribs over the Japanese sweet potato sushi rice. Garnish with sesame seeds and the thinly sliced green scallion tops.
*I almost always recommend bone-in English-cut short ribs. The bone adds an incredible depth of flavor and body to the braising liquid as it slowly releases marrow and collagen. If you choose boneless, they are easier to eat, but they can occasionally dry out faster, so keep a close eye on them around the 2.5-hour mark.