Thai Braised Short Ribs

Every chef worth their salt has a dynamite short ribs recipe. This is a recipe that will knock people’s socks off and seem really really impressive, with about as minimal effort as you can muster. I like using Thai inspired flavor profiles and serving over coconut rice.

Thai-Braised Short Ribs

• 4-5lbs short ribs

• Salt

• White pepper

• 1-2 Tbsp Avocado Oil

• 1 white or yellow onion, diced

• 3 Carrots, cut in rondelles

• 4 cloves garlic, minced

• 1 3-inch knob ginger, minced

• 2 stalks lemongrass, sliced

• 1-2 thai chilis, sliced

• 2 cups Shaoxing wine

• 1/4 cup brown sugar

• 3 tbsp Soy sauce

• 2 Tbsp fish sauce

• Juice of 1 lime

• 2 1/2 cups beef broth

• Cilantro

Heat oven to 300 degrees (250 if you have all day, 350 if you only have a couple hours)

Season all sides of short ribs with Salt and pepper, let sit at room temp for 10 mins. Heat oil in a large dutch oven at medium-high heat, add short ribs (you will have to do a couple of batches, to ensure you keep space between the meat). Turn ribs as each side browns, every 3-5 minutes. Set browned meat aside in a plate.

Lower heat to medium (here you may want to add a little more oil to the pan or a splash of water if the fond is browning too much.) and add onions to the pot, stirring often until translucent. Then, add carrots to cook for a couple minutes. Add garlic, ginger, lemongrass and chili. Stir, cooking until fragrant.

Deglaze pot with the wine- add fish sauce, sugar, broth, soy sauce and lime. Add the short rib back to the pot, making sure they’re mostly submerged. If they’re not, add some more broth. Check and season for salt. Cover and put into the oven. Check after 2 hours to see how tender the meat is, if it falls off the bone and pulls apart easily, it’s done! Garnish with cilantro or scallion- whichever you have on hand. Enjoy.

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