Description
Ginger soy braised short ribs are fall-off-the-bone tender beef ribs slow-cooked in a rich, umami-packed sauce of soy, mirin, ginger, and brown sugar, served with baby bok choy and steamed rice. Perfect for weeknight comfort or elegant dinners. Easily made gluten-free.
Ingredients
For the Short Ribs:
– 2 lbs bone-in beef short ribs
– Kosher salt and black pepper, to taste
– 1 tbsp unsalted butter
For the Braising Sauce:
– 1 small bunch green onions, green parts cut into 2-inch pieces
– 3–4 inch knob fresh ginger, peeled and thinly sliced
– 4 garlic cloves, minced
– ¼ cup low-sodium soy sauce (or tamari for GF)
– ½ cup mirin
– 1½ cups beef broth
– ⅓ cup packed light brown sugar
For Thickening & Vegetables:
– 1 tbsp cornstarch
– 1 tbsp water
– 1 lb baby bok choy, halved lengthwise
For Serving:
– Steamed white or jasmine rice
Instructions
- Preheat oven to 300°F (150°C).
- Pat short ribs dry and season generously with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add butter and swirl to coat.
- Sear ribs on all sides for 4–6 minutes total, until deeply golden. Transfer to a plate.
- Reduce heat to medium. Add green onions to the pot; cook 1–2 minutes until wilted.
- Add ginger and garlic; cook 1–2 minutes until fragrant.
- Pour in soy sauce, mirin, beef broth, and brown sugar. Scrape up browned bits with a wooden spoon.
- Bring to a simmer. Return ribs to the pot, nestling them into the liquid.
- Cover and transfer to oven. Braise for 2–2½ hours, until meat is fork-tender and pulls from the bone.
- Remove ribs and skim excess fat from the sauce.
- Whisk cornstarch and water; stir into sauce until smooth.
- Return ribs to pot. Arrange bok choy around them.
- Cover and return to oven for 15–20 minutes, until bok choy is tender and sauce is glossy and thickened.
- Serve hot over steamed rice, drizzled with extra sauce.
Notes
– Pat ribs dry before searing this ensures a deep, flavorful crust.
– Use fresh ginger and garlic they deliver bright, aromatic depth.
– Gluten-free: Substitute soy sauce with certified GF tamari.
– Low-sodium: Use low-sodium broth and tamari; reduce or omit added salt.
– Make ahead: Braise 1–2 days in advance—the flavors improve! Reheat gently before adding bok choy.
– Mirin substitute: Use ½ cup dry sherry + 1 tsp sugar if needed.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising / Oven
- Cuisine: Asian-Inspired / American
Nutrition
- Serving Size: 1 serving (with ⅓ cup rice)
- Calories: ~580
- Sugar: 14g
- Sodium: : 820mg (varies with broth/soy)
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 135mg