Braised Sriracha Short Ribs
Perfectly spiced with just the right punch of heat, these braised sriracha short ribs will become a new dinner favorite. While these short ribs will surely impress anyone, they couldn't be easier to make, and you can prepare them ahead of time for easy entertaining.
Servings 4 people
Calories 478kcal
Equipment
- Dutch oven
Ingredients
- 8 short ribs
- Salt
- Pepper
- Flour for dusting
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 5 garlic cloves grated or minced
- ¼ cup soy sauce
- 5 cups beef broth
- 1 tablespoon sriracha
- 1 teaspoon Chinese five-spice seasoning blend
- 2 tablespoons cornstarch optional
- ½ lime juiced
- Chopped fresh cilantro for garnish, optional
Instructions
Oven Directions
- Let short ribs sit at room temperature for 30 minutes to an hour. Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and dust with flour. In a large Dutch oven, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on both sides, about five minutes each side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
- Lower heat to medium. Cook onions until softened, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
- Pour in the soy sauce, scrapping up the brown bits with a wooden spoon. Stir in beef broth, sriracha and Chinese five-spice seasoning blend.
- Add short ribs back to the Dutch oven. The liquid should come about halfway up the short ribs. If necessary, you can add more beef broth if your short ribs are especially large, but 5 cups should do in most cases. Bring just to a boil. Turn off the heat, put on the lid and place in the oven. Cook until the short ribs are fork tender and can easily be removed from the bone, about three and a half hours.
- If you'd like to thicken the sauce, remove short ribs from Dutch oven. Mix together cornstarch and just enough water in a small cup to make a slurry. Stir into the sauce. Bring to a boil and continue to boil for a few minutes to thicken. Turn off the heat and stir in the lime juice. If desired, garnish with fresh cilantro. Enjoy!
For Slow Cooker
- In a large Dutch oven or skillet, heat oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on both sides, about five minutes each side. Remove first batch of short ribs and repeat with the second batch.
- In a slow cooker, stir together the onions, garlic, soy sauce, beef broth, sriracha and Chinese five-spice seasoning blend. Add the browned short ribs. Cook on low for six to eight hours until fork tender and you can easily remove the ribs from the bone.
- If you'd like to thicken the sauce, strain the broth into a skillet over medium heat. Mix together cornstarch and just enough water in a small cup to make a slurry. Stir into the sauce. Bring to a boil and continue to boil for a few minutes to thicken. Turn off the heat and stir in the lime juice. If desired, garnish with fresh cilantro. Enjoy!
Notes
- Oven braising is my favorite method in case you're on the fence between the two.
- I love serving these short ribs with coconut-lime rice, but you could also do your favorite rice variety, mashed potatoes or polenta. While the last two don't really fit with the sriracha theme, they're still delicious.
- While checking to see if the ribs could easily remove from the bone, I don't actually remove them from the bone. I still serve bone-in, but that's a good way to make sure it's tender enough for serving.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 2short ribs | Calories: 478kcal | Carbohydrates: 14g | Protein: 37g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1.023mg | Sugar: 4g