Grammy's Kitchen · Braised Short Ribs · Braised Chinese-Style Short Ribs With Soy, O
One of 170 braised short ribs recipes we measured
from www.seriouseats.com
8 cooks on www.seriouseats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 37% | 11% |
| fat | 1% | 1% |
| aromatics | 9% | 9% |
| acid | 3% | 0% |
| sweetener | 10% | 0% |
| thickener | 1% | 0% |
| collagen idx | 0.9 | 0.9 |
| marbling idx | 0.9 | 0.9 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 5 pounds (2.25kg) beef short ribs (see note) |
| Kosher salt and freshly ground black pepper | |
| 27 g | 2 tablespoons (30ml) neutral oil, such as vegetable or canola |
| 150 g | 1 large yellow onion, chopped (about 1 1/2 cups) |
| 18 g | 3 tablespoons peeled and grated fresh ginger (from about one 3-inch knob) |
| 18 g | 6 large cloves garlic, roughly chopped |
| 12 g | 1 tablespoon (12g) Chinese five-spice powder |
| Zest of 2 oranges, one in wide strips, one finely grated, divided | |
| 1/2 cup (120ml) fresh juice from about 2 medium oranges, divided | |
| 92 g | 1/2 cup (120ml) Shaoxing rice wine (or dry sherry) |
| 255 g | 1 cup (240ml) low-sodium soy sauce |
| 60 g | 1/4 cup (60ml) unseasoned rice wine vinegar |
| 170 g | 1/2 cup (120ml) honey |
| 17 g | 2 tablespoons (30ml) sambal chili paste or Chinese chili-garlic sauce |
| 68 g | 1/4 cup (60ml) hoisin sauce |
| 840 g | 3 1/2 cups (830ml) homemade or store-bought low-sodium chicken stock or water, plus more as needed |
| 18 g | 1 1/2 tablespoons (18g) cornstarch mixed with 1 1/2 tablespoons (20ml) cold water |
| 3 scallions, white and light green parts only, thinly sliced, for garnish |
Method: 8 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I cut the recipe in half and I had the opposite problem compared to other commenters: not enough liquid. I checked at the 1½ hour mark and the amount of water seemed fine, but at the end of the 3 hour period it turned out that no water was left and the meat wa” — a cook
“In regards to past comments about this the being too sweet when made with the 1/2 cup honey per the recipe, I just made these using 1/4 cup. I tasted the sauce after straining but before reducing and found a nice balance between sweet and mild spice. I even ad” — a cook