If you’re looking for a simple and yummy way to cook up a batch of beef short ribs, look no further! My five spice braised beef short ribs paired with a creamy Asian-inspired slaw will more than meet your expectations.
The build up of flavors with these braised beef short ribs are amazing! The short ribs are seasoned with Chinese five spice powder and slowly cooked in the oven with a seasoned beef broth. While they’re cooking, an Asian-inspired slaw is put together, which eventually gets served with the nice tender short ribs and lots of sauce!
How to make braised beef short ribs
Cooking up a batch of tender braised beef short ribs is definitely intimidating in the beginning. But I promise you it’s not as bad as you think! It’s a lot of small steps to braising them, but all these small steps are damn near foolproof.
A quick breakdown to braised beef short ribs is:
- Season the short ribs and lightly coat in flour
- Sear each side of the short ribs in hot oil, remove the meat and set aside
- Add veggies to the same pan for a minute or two.
- Deglaze the pan with wine and broth.
- Add any additional seasonings and herbs, then add the seared short ribs
- Cover and bake for a couple of hours
What pan to use to braise
When it comes to braising, it’s best to use a pan that can be used on the stovetop and in the oven. This is mostly for saving a dish, and to keep all the flavors in one pot.
If you do not have a pan that works for both the stove and oven, no worries! As long as you have an oven safe dish, you can still execute the braised aspect of the dish.
Once the meat is seared, place it into an oven safe dish. Continue with the steps of cooking the veggies and adding the stock, then pour it over the meat into the same dish. Cover the pan tightly with aluminum foil and bake as instructed!
Bone-in vs boneless beef short ribs
If you look at the ingredients, you may notice that I did not list if you should use bone-in or boneless short ribs. That’s because it’s your preference!
The main difference between using one or the other will be cook time. If you use boneless, cook the short ribs for 2 hours. With bone-in it can cook for 15 minutes less.
What is Chinese Five Spice???
Chinese five spice powder is a seasoning blend that’s often used in Chinese cuisine. In case you haven’t figured it out, it consists of…..5 spices.
- Chinese cinnamon
- Anise
- Cloves
- Fennel seeds
- Ginger
The last ingredient can sometimes vary, but overall this is what it’ll consist of.
Chinese five spice can be found in the international aisle of your grocery store, or at any Asian supplier.
While this is a simple recipe, there are some modifications that can be made for those with dietary restrictions.
Braised beef short rib modifications
Alcohol free
Once the veggies are sauteed, I deglaze the pan with some red wine, which can be completely omitted. This can instead be deglazed with the beef stock.
Rice wine vinegar replacement
Rice wine vinegar, used in both the short rib broth and the slaw, may be hard to get your hands on. Or it may be something that you do not use often, and you don’t want to spend the money on it, which is understood. Apple cider vinegar is more readily available, and a good sub for rice wine vinegar.
Gluten free
The short ribs are lightly coated in all purpose flour, which can be omitted to make it gluten free.
There is also a splash of soy sauce, which contains gluten as well. This can either be omitted, or replaced with a tamari soy sauce, which is gluten free!
Creamy slaw modifications
Chili garlic sauce substitute
I spiced up the creamy slaw with a spoonful of chili garlic sauce. If spice isn’t your thing, the amount can either be reduced or omitted.
Or, if you can not find any chili garlic sauce, it can be swapped out for sriracha, or a couple of dashes of cayenne pepper.
Omit sugar
To make this a sugar-free slaw, omit the granulated sugar.
Mayonnaise substitution
To make a lighter version of the creamy slaw, the mayonnaise can be replaced with greek yogurt!
What to serve with the five spiced braised beef short ribs
Aside from the creamy slaw, I like to serve the short ribs on a bed of steamed rice. You’re gonna need something to soak up all dat sauce!!!
If you’re trying to take things up a notch and be fake fancy, garnish the plated dish with some sliced scallions and toasted sesame seeds!
You’ll definitely want to save this recipe! If you get to make it, I’d love it if you left a review! Happy eating!!!
If you’re looking for another great recipe involving lots of gravy, check out these Smothered Hamburger Steaks with Mushroom and Onion Gravy!
5 Spice Braised Short Ribs with Creamy Asian-Inspired Slaw
Equipment
- Small mixing bowl
- 4 quart oven safe pot or skillet with a lid
- Tongs
- knife and cutting board
Ingredients
Braised Short Ribs
- 1 ½ – 2 pounds short ribs 4 pieces total
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Chinese 5 spice powder
- ½ cup all purpose flour
- 2 tablespoons canola oil
- ¼ cup carrot rough chopped
- ¼ cup white onion rough chopped
- 6 garlic cloves peeled and crushed
- 2 tablespoons tomato paste
- ¼ cup red wine
- 3 cup beef stock
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons fresh grated ginger
- 1 bay leaf
- sprig of thyme
- cooked rice for serving
- 1 teaspoon toasted sesame seeds for garnish
- sliced scallions for garnish
Creamy Slaw
- ½ cup mayonnaise
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar
- 1 ½ teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 scallions sliced
- 1 teaspoon chili garlic sauce
- 1 garlic clove grated
- ¼ cup grated carrots
- ½ pound napa cabbbage shredded
Instructions
Braised Short Ribs
- Preheat your oven to 375 degrees.
- In a small bowl, mix together the kosher salt, black pepper, and Chinese five spice.
- With a paper towel, pat the short ribs dry. Sprinkle all sides of the short ribs with the mixed seasoning.
- Add the flour into another small bowl. Individually toss the seasoned short ribs in the flour to coat. Remove the short rib, lightly shaking off any excess flour. Set the floured short ribs aside.
- Heat canola oil in a 4 quart oven safe pot or skillet to medium heat.
- Once the oil is heated, carefully place each short rib. Sear on all sides for 1 minute per side. Once all sides are seared, remove the short ribs onto a plate and set aside.
- In the same pan, add the chopped carrots, onions, and garlic. Cook for 2 minutes, stirring occasionally.
- Add the tomato paste in with the veggies and cook for 1 minute while stirring.
- Pour in the red wine while stirring the veggies. Cook for 30 seconds.
- Pour in the beef stock, rice wine vinegar, ginger, soy sauce, bay leaf, and thyme. Stir to combine. Simmer for 1 minute.
- Add the seared short ribs into the liquid. Cover with a tight fitting lid.
- Bake for 1 hour 45 minutes to 2 hours, until tender.
- Once baked, carefully remove the lid to prevent burns from the steam.
- Remove the bay leaf and thyme stems from the sauce.
- Serve with the creamy slaw and steamed rice, garnishing with sesame seeds and scallions.
Creamy Slaw
- In a medium bowl, thoroughly mix together all ingredients excluding the shredded cabbage.
- Toss the cabbage into the mayonnaise mixture.
- Refrigerate until ready to serve.
I loved this sauce and already plan to use it on other proteins. Thank you!
Absolutely delicious! Had to make two batches, it was a must have.
I loved these savory short ribs. They were so tender, and then the tanginess of the slaw and that great texture just elevated it so much.
This was fall-off-the-bone perfection!!! I deeply enjoyed each bite and can’t wait to make this again!
Oh my goodness! These short ribs were absolutely delicious. I will be making them again for Thanksgiving in addition to our turkey!
This short rib dish was so tender and flavorful! The creamy slaw was the icing on the cake! I will definitely be making this again!
The beef short ribs and slaw were both delicious!!
Such a great recipe – the slaw was completely addictive.
Loved the tender beef and the crunchy slaw. Amazing dish!
Yay! So glad you liked it!!!