Asian Braised Short Ribs
Author
Dalyah & Guy from Birdeye
Servings
3 to 4
Prep Time
30 minutes
Cook Time
1 hour
Protein
60g/serving
Asian Braised Short Ribs are rich and comforting— a perfect make-ahead meal that feels special yet approachable. This version combines traditional Asian flavors with a few pantry staples like miso, sake, and brown sugar for a sweet-savory balance that coats each tender piece of short rib. The dish can be made in an Instant Pot for a quick weeknight dinner or slowly braised in the oven for a cozy weekend meal. We love serving the short ribs rolled up inside hand rolls with sushi rice, pickled vegetables, fresh cilantro, toasted sesame seeds, and a side of spicy sriracha mayo for a fun, interactive way to enjoy all those bold flavors.
Ingredients
-
2½ to 3 lbs beef short ribs, bone-in
- Kosher salt and black pepper
- 1 large shallot, chopped
- 6 cloves garlic, minced
- 1 large thumb of ginger, minced
-
2 teaspoon mirin
-
2 tablespoon miso paste
- ⅓ cup brown sugar or maple syrup
- ¼ cup soy sauce
- ½ cup sake
- ½ cup beef broth
Directions
Preheat your Instant Pot (on Sauté mode) or a heavy-duty pot/Dutch oven over medium-high heat until hot.
- Season the short ribs generously with salt and pepper, then sear well on all sides until deeply browned. Remove and set aside.
Add the chopped shallot, minced garlic, and minced ginger to the same pot. Sauté for 2 to 3 minutes, stirring often, until fragrant and just beginning to soften.
Pour in the sake to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for a minute. Meanwhile in a small bowl, whisk together the mirin, miso paste, brown sugar (or maple syrup), and soy sauce until smooth.
Add the miso mixture and beef broth to the pot, stirring until everything comes together. Return the short ribs to the pot. Instant Pot: Seal and cook on High Pressure for 1 hour. Let the pressure naturally release for 10 to 15 minutes. Dutch Oven: Cover and transfer to a 350°F oven. Braise for about 3 to 4½ hours, or until the meat is tender and easily pulls from the bone.
Skim any excess fat from the surface. Taste the sauce and adjust seasoning if needed. Shred the short ribs with two forks and toss the meat back into the sauce until evenly coated and juicy.
Serve the ribs hot over steamed rice or, for a fun twist, make Asian short rib hand rolls with: Nori sheets, sushi rice, pickled carrots and ginger, spicy sriracha mayo, fresh cilantro leaves, toasted sesame seeds. Each hand roll is layered with tender short rib, sushi rice, and bright toppings
Recipe Note
Author Bio
Private chefs and founders of Birdeye, Dalyah and Guy share a passion for developing vibrant, ingredient-driven menus inspired by their travels and time spent exploring farmers' markets. Their love for hosting shines through in everything they do, from intimate dinner parties to relaxed gatherings with friends and family.