| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Cook: | 3 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2365 |
| Total Fat | 207 g |
| Saturated Fat | 90 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 88 g |
| Cholesterol | 431 mg |
| Sodium | 4056 mg |
Reviews
Like a few others, I seared the ribs first. The meat was falling off the bones after 90 minutes in the oven. The sauce reduction gets really salty. Next time I’m using low-salt soy sauce.
I would definitely make this again. I only had 2 1/2 lbs of ribs so I halved the recipe and cooked it for about 3 1/2 hours, until it was fork tender. I used dark brown sugar and 2 cubes of frozen lemon grass (I froze some so it wouldn’t go bad several weeks ago) and I didn’t have hoisin sauce so I used another type of Asian bbq sauce and added roasted sesame seed oil in the finishing sauce. Served the extra sauce for the rice. Yum yum.
Delicious. I prefer to sear short ribs with flower before going into the oven. I added red wine to the mixture and also baby Bella mushrooms about halfway through the bake. The crowd loved it
NOTE: The recipe says to submerge ribs in the liquid but braising should only cover one third to one half of the meat.
Made similar modifications and it was perfect. Did a sear for 3 min/side in olive oil with salt/pepper/flour on the ribs and braised an extra hour. Perfect fork tender fall off the bone goodness.
i have a question … how would i adjust cook time for boneless ribs? thank you!
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This is Emeril’s recipe. I saved it 7 years ago.
Love this recipe! It’s one of my favorites. Love the sweet and savory. I use the instant pot at 40 minutes and serve over ginger jasmine rice and it’s so lovely!
Made this tonight. Added carrots, potatoes, mushrooms and white onion, adjusted the seasoning a bit and browned the meat – delish! Will make it again! 🙂
This recipe is very mediocre. It took much more time than promised. The end result was good not earth shattering. Probably would not make this again.
I seared the short ribs first to brown and render the fat. Dumped the fat and then followed the recipe. Delicious and so easy to prep. I’ll add cilantro and jalapeños next time.