Ingredients

3 lbs bone-in beef short ribs, English-cut

Kosher salt & freshly ground black pepper, to taste

1-2 tablespoons olive oil

¾ cup low-sodium soy sauce

¾ cup water

¼ cup Shaoxing wine (or any dry sherry cooking wine)

⅓ cup packed dark brown sugar

2 tablespoons maple syrup

1 tablespoon garlic paste

1 tablespoon ginger paste

2-4 teaspoons chili paste (such as Sambal Oelek)

4 scallions, chopped

1 small red chili pepper, sliced (optional)

2 cups green cabbage, shredded

1 cup red cabbage, shredded

1 medium carrot, julienned

3 tablespoons white vinegar

1 teaspoon honey

1 teaspoon sesame seeds

Kosher salt & freshly ground black pepper, to taste

10-15 pre-made bao buns, from local Asian market

Instructions

Step 1: Generously season the short ribs with kosher salt and freshly ground black pepper on all sides. Set aside to rest and come up to room temperature for at least 30 minutes. Meanwhile, preheat your oven to 325°F.

Step 2: Heat 1 tablespoon of olive oil in a deep Dutch oven over medium-high heat. Add a few short ribs at a time, searing each side until a deep brown crust forms, about 2-3 minutes per side. Transfer browned ribs to a plate and repeat, adding more oil if needed.

Step 3: Return all browned short ribs and any juices to the pot. Turn off the heat, then add soy sauce, water, Shaoxing wine, dark brown sugar, maple syrup, garlic paste, ginger paste, chili paste, scallions, and sliced red chili pepper if using. Stir gently to combine.

Step 4: Cover the pot and transfer it to the oven. Braise the short ribs for 2½ to 3 hours until they are tender and falling off the bone.

Step 5: About 20 minutes before the ribs finish, prepare the slaw. In a large bowl, combine green cabbage, red cabbage, julienned carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Toss well, cover, and chill in the fridge until ready to serve.

Step 6: Steam the bao buns according to package directions using a steamer or steaming pot.

Step 7: Once the ribs are done, shred the beef using two forks or your hands (wear gloves if preferred). Stir the shredded beef into the braising liquid and let sit for a few minutes to absorb the flavors.

Step 8: To assemble, open a steamed bun, add a portion of slaw, then top with braised short rib. Spoon extra braising liquid over the filling if desired. Serve immediately and enjoy!

Tips & Variations

If you can’t find Shaoxing wine, dry sherry works well as a substitute.

Adjust the chili paste amount to control the spice level to your preference.

For an extra kick, add pickled jalapeños to the slaw topping.

Use fresh ginger and garlic if you prefer over paste for a brighter flavor.

If short on time, use a slow cooker and braise ribs on low for 6-8 hours instead of the oven.

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Keep the slaw separate to maintain its crunch. Reheat the beef gently in a covered pan with a splash of water or broth. Bao buns are best steamed fresh, but can be wrapped in foil and warmed briefly in the oven before serving.

FAQs

Can I make the short ribs ahead of time?

Yes, the short ribs can be braised a day ahead and refrigerated. The flavors often deepen overnight. Reheat gently before assembling the buns.

What can I use if I don’t have a steamer for the bao buns?

If you don’t have a traditional steamer, place a metal colander or sieve over a pot of simmering water and cover with a lid or foil. Alternatively, buns can be warmed in a microwave wrapped in a damp paper towel for a softer texture.