Braised short ribs are loved by one and all. The reason? Well, who cannot love the tender beef that melts the moment it enters your mouth? Cooked out of a thick and spicy sauce, the Thai delicacy can make anyone a fan.
The beef’s tenderness comes from the slow cooking method. It caramelizes its edges till they fall off the bone. The addition of herbs like cilantro and sesame seeds further enhances the flavor.
If you are craving Thai-style beef, this is the perfect recipe to try. Keep reading to learn how to cook this tender and delicious meal.
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Make the Sticky, Crispy Coating for Short Ribs
Let’s first make our sticky braise and set it aside. For it, you need the following ingredients:
- Honey
- Ginger
- Soy sauce
- Light brown sugar
- Chilli pepper (chopped)
- Lemongrass paste
- Salt and pepper
Mix all these ingredients in a bowl and place them aside. We will add them later to the frying pan when the short ribs are ready.
Recipe for Slow-Cooked Short Ribs
In this recipe, we cook short ribs in a flavored stock till they become tender. Then, we fry them so their edges turn brownish-golden. After that, we add the sticky coating for which we’ve mixed the ingredients above.
Ingredients
Gather the following ingredients to slow-cook the meat.
- 4 short ribs
- Smoked paprika (2 teaspoons)
- Beef stock (5 ¼ cups)
- White pepper (half teaspoon)
- Peeled and chopped ginger
- Rice wine (1 tablespoon)
- 3 peeled and chopped garlic cloves
- Caster sugar (1 tablespoon)
- Sunflower oil (2 tablespoons)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Now, place the short ribs, beef stock, smoked paprika, white pepper, chopped ginger, chopped garlic, rice wine, and caster sugar into an over-friendly casserole pan.
- Heat the pan over high heat till it’s boiling. Then, cover it with a lid and transfer it to the oven. Let it remain here for three hours.
- During the last hour, check if the meat is going dry. If it is, add some water.
- After this time period, take the pan from the oven. Use a pair of tongs to remove the ribs. This will ensure that the meat does not fall off the bone.
- Drain excess liquid out from the ribs.
- In a large frying pan, heat the two tablespoons of sunflower oil and the ribs. While cooking, turn the edges to ensure that they are golden. This process will take about five minutes.
- Remember the sticky coating we mixed and set aside earlier? Take it out now and add it to the pan. Turn the ribs so each side is fully coated. In some time, the sauce will thicken and will acquire a glaze-like consistency.
- Remove the pan from heat and serve the ribs with a side dish of your choice.
How to Make Slow-Cooker Korean Short Ribs?
Now that you know how to make slow-cooker braised short ribs, why not experiment a bit? Try this Korean version of short ribs that’s effortlessly quick and easy.
Ingredients
- 5 pounds of bone-in beef short ribs
- Salt and pepper
- Peeled and chopped garlic cloves
- Pear or an apple
- 3 chopped scallions
- Coconut aminos (half cup)
- Fresh ginger (1 piece)
- Rice vinegar (1 tablespoon)
- Fish sauce (2 teaspoons)
- Bone or chicken broth (1 cup)
- Chopped fresh cilantro (1/4 cup)
Recipe
- Heat a broiler with a rack 6 inches from the heating component.
- Sprinkle salt and pepper on the ribs on both sides. Ensure that both sides are thoroughly coated.
- On a foil-lined rimmed baking sheet, place the ribs in a single layer. The bone side should be up.
- Broil the ribs for 5 to 6 minutes. After that, turn them over and broil them at the same time. Do it till they turn brown.
- Now, transfer the ribs to the slow cooker in a single layer. Ensure that they fit the pot.
- Now, make the sauce by mixing garlic, scallions, pear, vinegar, coconut aminos, ginger, and fish sauce in a blender. Blend them till they acquire a smooth consistency.
- Then put this sauce over the ribs. Add the broth to the pot.
- Cover the ribs with the lid. Put them in a slow cooker on low heat for about 10 hours. If you put them on high heat, cook for about 6 hours.
- Your short ribs are perfectly cooked when they become tender.
- Take out the ribs from the slow cooker and put them on a serving dish.
- After the braising liquid settles, pour the sauce into a fat separator.
- Taste the sauce and adjust the seasoning according to your preferences with salt and pepper.
- Pour this sauce over your short ribs.
- Season with chopped cilantro.
Cooking Tips for Short Ribs
Are you making short ribs for the first time? Maybe you want to improve your cooking. Regardless, these expert tips will help you enhance the flavor of the final product.
- Always choose well-marbled meat. These meats, with a high amount of fat are more, flavorful. They also tend to retain moisture while cooking. Well-marbled meat can be bought with and without bone.
- Not all slow cookers work similarly. Some of them run hotter. It all depends on the cooker’s brand. If your cooker is one of them, you can check the meat at the lower end of the cooking time and add water if required.
- Always buy meat with a bright red color. Avoid ribs with excessive liquid in the packaging. It’s best to avoid ribs with a grayish tint as well. These indicate that the meat has started to spoil.
- For cooking, thick meats work the best. This is because they are able to withstand slow cooking better than thinner ones. They also come out to be more tender.
- You can also cook the beef in a Dutch oven. If you are using it, add an extra cup of broth to the sauce. Then bake at 300 degrees Fahrenheit till the ribs are tender.
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Wrapping Up
Braised short ribs are easy to prepare and always turn out to be lip-smackingly delicious. Choosing a lump of fresh, well-marbled meat will further enhance the flavor and texture of your dish. Try out any variation of short ribs mentioned above. Trust us; you’ll find yourself coming back to the kitchen more frequently to cook this wonderful Thai delicacy!
