Description
Tender bone-in beef short ribs braised in a sweet and spicy soy-based sauce, served in fluffy steamed bao buns layered with a crunchy, refreshing cabbage and carrot slaw. This recipe combines rich, melt-in-your-mouth meat with bright, tangy slaw and soft buns, creating a perfect balance of flavors and textures in a comforting Asian-inspired dish.
Ingredients
Scale
Short Ribs and Braising Sauce
- 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)
Slaw
- 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
To Serve
- 10–15 pre-made bao buns (from an Asian market)
Instructions
- Season & Rest the Short Ribs: Generously season the short ribs with kosher salt and freshly ground black pepper on all sides. Let them rest and come to room temperature for at least 30 minutes. Meanwhile, preheat your oven to 325°F (163°C).
- Brown the Short Ribs: Heat 1 tablespoon of olive oil in a deep Dutch oven over medium-high heat. Swirl the oil to coat the bottom evenly. Add a few short ribs at a time, being careful not to overcrowd the pot, and sear on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer the browned ribs to a clean plate. Add more oil if needed and repeat until all ribs are browned.
- Assemble the Braise: Return all browned short ribs and any collected juices to the pot. Shut off the heat, and add soy sauce, water, Shaoxing wine, dark brown sugar, maple syrup, garlic paste, ginger paste, chili paste, chopped scallions, and sliced red chili pepper if using. Stir gently to combine all ingredients.
- Braise the Short Ribs: Cover the Dutch oven with its lid and place it in the preheated oven. Let the ribs braise for 2½ to 3 hours, covered, until they are meltingly tender and falling off the bone. About 20 minutes before the ribs are done, start preparing the slaw and get your buns ready to steam.
- Make the Slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Toss everything together thoroughly. Cover the bowl and refrigerate the slaw until ready to serve.
- Steam the Buns: Steam the pre-made bao buns according to the package instructions using a steamer or a steaming pot with an insert. Keep them warm until assembly.
- Assemble the Steamed Buns & Serve: Take the braised short ribs out of the oven and shred the meat using two forks or by hand wearing gloves. Stir the shredded beef into the braising liquid and let it sit for a few minutes to absorb more flavor. Set up your serving station with steamed buns, the slaw, and the braised beef. Place a generous amount of slaw on the bun, top with shredded beef, and spoon additional braising liquid over the top if desired. Serve immediately and enjoy!
Notes
- Resting the short ribs at room temperature before cooking ensures even braising and better flavor absorption.
- Browning the ribs properly develops rich, deep flavors through the Maillard reaction.
- Braising low and slow in the oven yields tender, fall-off-the-bone meat.
- The slaw offers a refreshing crunch and balances the richness of the beef.
- Sambal Oelek adds controlled heat, but adjust chili paste amounts to suit your spice tolerance.
- If Shaoxing wine is unavailable, dry sherry is a great substitute.
- Pre-made bao buns streamline the process, but homemade buns can also be used for an extra special touch.
- Leftover shredded beef and braising liquid can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
Keywords: braised short ribs, bao buns, steamed buns, soy sauce, spicy beef, Asian fusion, comfort food
