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DinnerJapaneseServes 4

Ginger-Soy Braised Short Ribs

A low oven does the work here: once the braise comes together it needs almost nothing until the ribs are spoon-tender. The sauce reduces to a glaze in the last twenty minutes.

8.7

out of 10

9 cooking reviews · 100% would make again

Typically 25 min hands-on, 2 h 45 m unattended

by Mei Tanaka

Make my version

Cook it

11 ingredients · 5 steps · 25 min hands-on

Ingredients

3 ½ lb bone-in beef short ribs
1 tbsp kosher salt
2 tbsp neutral oil
1 large onion, sliced
6 cloves garlic, smashed
4 coins fresh ginger
⅔ cup soy sauce
½ cup mirin
¼ cup brown sugar
2 cups beef stock
3 scallions, sliced (to finish)

Start cooking mode

Method, 5 steps

3 h 10 m total

Heat the oven to 300°F. Pat the short ribs dry and season all over with the salt.
oven 300°F
Warm the oil in a large Dutch oven over medium-high. Sear the ribs in batches until deeply browned on all sides, about 10 minutes per batch. Set aside.
timer 10 min
Lower the heat to medium. Add the onion, garlic, and ginger and cook until the onion softens and picks up colour, 5 to 6 minutes.
timer 6 min
Add the soy, mirin, brown sugar, and stock and bring to a bare simmer, scraping the bottom. Return the ribs and any juices, cover, and slide into the oven.
Braise until the meat pulls easily from the bone, 2½ to 3 hours. Uncover for the final 20 minutes to let the sauce thicken. Skim the fat, then spoon the glaze over the ribs and scatter with scallions.
timer 2 h 30 m

Notes from the kitchen

Short ribs vary a lot in fattiness, make the braise a day ahead if you can, chill it, and lift the solid fat off the top before reheating. The sauce should coat a spoon; if it is still thin after resting, reduce it on the stovetop while the ribs stay warm.

From people who cooked it

9 reviews

7/10 · Kitchenfolk · would make again

9/10 · Helen T. · would make again · changed it

8/10 · Wole A. · would make again

9/10 · Priya S. · would make again · changed it

8/10 · Daniel K. · would make again · changed it

9/10 · Lena M. · would make again

10/10 · Marco P. · would make again

9/10 · Elle R. · would make again · changed it

9/10 · Nia S. · would make again

What Mei Tanaka cooks it in

Commission-earning. Never affects scores or ranking.

Heavy Dutch oven (5-6 qt)

Holds an even low heat and moves from stovetop sear to oven braise without a second pan. Any lidded, oven-safe pot of about this size works.

Fine-mesh skimmer or ladle

For lifting rendered fat off the surface before you glaze. A spoon and a steady hand also do it.

Instant-read thermometer

Optional. Short ribs are done by feel, a fork slides in with no resistance, not by a target temperature.