Can I make these short ribs ahead of time?

Yes. Braised short ribs often taste even better the next day because the flavors deepen as they sit. Cool them in the braising liquid, refrigerate, then reheat gently on the stove or in a covered oven-safe dish.

What cut of short ribs should I use?

Bone-in short ribs are specified here, and they braise especially well because the bones and connective tissue help build body and flavor. Cut them into 3-inch sections if needed so they brown and cook evenly.

What can I serve with soy braised short ribs?

Rice, noodles, or rice cakes all work well, as noted in the recipe. A simple vegetable side, such as sautéed greens or steamed bok choy, also balances the rich sauce.

How do I know when the short ribs are done?

They should be very tender and close to falling off the bone. If they still feel tough, keep simmering gently and check again every 15 to 20 minutes until the connective tissue has fully softened.

Can I use a different braising pot if I don’t have a braiser?

Yes. A heavy-bottomed Dutch oven or other lidded pot works well. The key is even heat and a tight-fitting lid so the ribs can braise gently without drying out.

Can I substitute the spices if I don’t have the whole spices on hand?

The spice mix is a major part of the flavor, so the dish is best as written. If you must substitute, use another warm, aromatic braise-friendly blend in small amounts, but expect the flavor to change noticeably.

Recipes

Soy Braised Short Ribs

Name: Soy Braised Short Ribs
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 pounds bone-in short ribs, cut into 3” sections; 1 tablespoon The Spice House coarse salt; 2 tablespoons olive; 2-inch piece ginger, sliced; 4 garlic cloves, smashed; 1 The Spice House cinnamon stick; 1 The Spice House bay leaf; 1 teaspoon The Spice House whole cloves; 1 teaspoon The Spice House whole white peppercorns, crushed; 4 star anise; 1/4 cup brown sugar; 1/2 cup soy sauce; 2 cups water; Green onions, for garnish

A tender braised meat dish is the hero of any celebratory dinner. It’s deceitfully easy and pleasantly hands-off. These Soy Braised Short Ribs are savory and complex from a mixture of star anise, whole cloves, bay leaf, white peppercorns, and a cinnamon stick in the braising liquid. This collection of spices and aromatics are heavily inspired by Taiwanese Beef Noodle Soup. Short ribs need time for the fat and tendons to break down, which allows for plenty of time for the soy sauce and spices to permeate and tenderize the meat. Once the short ribs are literally falling off the bone, they are ready to serve with rice, noodles or crispy rice cakes.

Recipe courtesy of EatChoFood.

Submitted by: Kristina Cho Cho from San Francisco, California

Spices

Featured in this Recipe

Ingredients

3 pounds bone-in short ribs, cut into 3” sections
1 tablespoon coarse salt
2 tablespoons olive
2-inch piece ginger, sliced
4 garlic cloves, smashed
1 cinnamon stick
1 bay leaf
1 teaspoon whole cloves
1 teaspoon whole white peppercorns, crushed
4 star anise
1/4 cup brown sugar
1/2 cup soy sauce
2 cups water
Green onions, for garnish

Preparation Instructions:

Coat the short ribs in salt and set aside to bring up closer to room temperature, about 30 minutes.

Heat olive oil in a large braiser or heavy bottom pot over medium high heat. Add the short ribs in a single layer and sear each side until brown, 2 to 3 minutes each side. Add cinnamon stick, bay leaf, cloves, white peppercorns, star anise, brown sugar, soy sauce, fresh garlic, fresh ginger, and water. Bring to a simmer and reduce heat to medium-low (or whatever heat to maintain a gentle simmer). Cover with lid and let the short ribs cook until fall-of-the-bone tender, about 2 hours.

Remove the lid and discard the cinnamon stick, bay leaf, and star anise. Transfer the braised short ribs to a serving platter and spoon some of the braising liquid over them. Garnish with sliced green onions and serve with rice, noodles, or rice cakes.

More About This Recipe

Utilize whole good quality spices for the freshest and strongest flavors. Before serving the short ribs discard the larger spices, like the cinnamon stick, star anise, and bay leaf. They add delicious flavor to the braise but they aren’t super pleasant to bite directly into. These short ribs are delicious on their own but I highly recommend serving them with some of the braising liquid with a side of steamed rice, noodles, or crispy rice cakes. For crispy rice cakes, soak the rice cakes in water for 10 minutes and drain. Heat 2 tablespoons of oil in a pan over medium high heat. Add the rice cakes and toss in oil. Continue to cook and stir frequently until crispy.

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Soy Braised Short Ribs

Spices

Featured in this Recipe

Cinnamon, Korintje 4" Sticks

Bay Leaves, Turkish

Cloves, Hand Select

Peppercorns, White

Star Anise, Broken Pieces

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

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