Braised Sriracha Short Ribs Recipe
Perfectly spiced with just the right punch of heat, these braised sriracha short ribs will become a new dinner favorite. While these short ribs will surely impress anyone, they couldn't be easier to make, and you can prepare them ahead of time for easy entertaining.
How to Make the Best Braised Sriracha Short Ribs
A Restaurant-Quality Dish at Home
Braised short ribs are a show-stopping main course that looks complicated but is surprisingly simple to prepare. These sriracha short ribs combine tender, falling-off-the-bone meat with a rich, spiced sauce that’s both savory and just the right amount of spicy. The key to success is low, slow cooking that allows the flavors to meld and the collagen in the ribs to transform into silky gelatin.
Why You’ll Love This Recipe
The beauty of this recipe is that it’s incredibly forgiving and can be made ahead of time. Braised short ribs actually taste better the next day when the flavors have fully developed. Whether you choose the traditional oven method or go the slow cooker route, you’ll end up with incredibly tender, flavorful ribs that practically melt in your mouth. The sriracha adds just enough heat to keep things interesting without overpowering the dish.
Serving Suggestions
Serve these braised short ribs over steamed jasmine rice or with creamy mashed potatoes to soak up every drop of that delicious sauce. A simple stir-fried vegetable medley or roasted bok choy would make excellent accompaniments that echo the Asian flavors in the dish. Don’t skip the fresh cilantro garnish—it adds a bright, fresh contrast to the rich, spiced meat.
Braised Sriracha Short Ribs
Perfectly spiced with just the right punch of heat, these braised sriracha short ribs will become a new dinner favorite. While these short ribs will surely impress anyone, they couldn't be easier to make, and you can prepare them ahead of time for easy entertaining.
Ingredients
Main Ingredients
Braising Liquid
Finishing
Instructions
Oven Directions
- Season short ribs generously with salt and pepper. Dust with flour.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté the chopped onion until softened, about 3-4 minutes. Add minced garlic and cook for another minute.
- Add soy sauce, beef broth, sriracha, and five-spice seasoning. Stir well to combine.
- Return the short ribs to the pot, nestling them into the liquid. The ribs should be mostly submerged.
- Cover with a lid and transfer to a 325°F oven. Braise for 3-4 hours, until the meat is very tender and falls off the bone.
- Remove the short ribs from the pot. Strain the braising liquid into a saucepan and bring to a simmer.
- If desired, mix cornstarch with a little cold water and whisk into the hot liquid to thicken the sauce.
- Stir in the lime juice. Taste and adjust seasonings as needed.
- Return short ribs to the pot with the sauce or serve with sauce on the side. Garnish with fresh cilantro.
Slow Cooker Method
- Follow steps 1-5 above to brown the short ribs and prepare the braising liquid.
- Transfer the browned short ribs and braising liquid to a slow cooker.
- Cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is very tender.
- Remove the short ribs. If you prefer a thicker sauce, transfer the liquid to a saucepan and simmer until reduced to desired consistency.
- If using cornstarch, mix with cold water and whisk into the hot liquid to thicken.
- Stir in the lime juice and adjust seasonings. Return short ribs to slow cooker or serve with sauce on the side.
- Garnish with fresh cilantro before serving.
Notes
- These short ribs can be prepared ahead of time and reheated before serving.
- The braising liquid can also be used as a glaze by reducing it further on the stovetop.
- Serve with rice or roasted vegetables to soak up the delicious sauce.