Our Asian-style short ribs are slow cooked in a tagine or dutch oven, so the meat becomes super tender and falls off the hone. The sauce will be rich without being heavy, and so full of flavor, you’ll never want a typical stir fry again.
- 2 ½ lb. bone in short ribs
- 1 medium yellow onion, diced into ½-inch cubes
- 1 tsp. sweet Korean chile paste
- 1 tsp. Sriracha
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. agave
- 1 ½ cup soy sauce (low sodium)
- 2 Tbsp. rice vinegar
- 2 cup beef broth
- salt and pepper to season
- scallions, chopped, for garnish
- rice, to serve with
- Preheat the oven to 350° F. Prepare the short ribs by inspecting and cutting off any excess fat or ask your butcher to do this beforehand. Sprinkle each piece of meat with salt and pepper.
- In a heavy bottomed, ovensafe, large pot or tagine, heat 1 Tbsp. olive oil or regular vegetable oil on high heat. Once very hot, add in the short ribs, working in two batches. Brown on all sides of the meat, approximately 3 minutes per side. Take out and reserve in a bowl on the side
- Turn down the heat to medium-low and add in the diced onion, stirring to begin to pick up all brown bits on the bottom of the pan.
- Allow the onions to become translucent, approximately 10 minutes.
- Add in the chile pastes, ginger, and agave. Stir to combine and allow to caramelize. Once the color has darkened slightly, after about 2 minutes, add in the soy sauce and the rice vinegar, stirring and scraping up all bits from the bottom of the pan. Allow to cook down slightly, for 3 minutes.
- Add back in the ribs and top with the stock, until the ribs are covered three quarters of the way.
- Cover and place in the oven for 1 hour and 15 mintues to 2 hours. Check on the liquid after 45 minutes to an hour. Add in more stock if it looks dry.
- Take out of the oven and, with a fork, touch the beef to see if it falls apart easily (it should!). If ready, put to the side for 10 minutes, covered, so the meat can rest.
- Serve with rice and garnished with chopped scallions.