Garlic Ginger Braised Beef Short Ribs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.

	this recipe	typical
liquid	29%	11%
fat	1%	1%
aromatics	0%	9%
acid	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)

Ingredients

Weights computed by us.

	1 large ginger root (palm-sized, washed, patted dry, and halved vertically)
3 g	1 head garlic
14 g	1 tablespoon olive oil (or another favorite oil)
1247 g	2 1/2 to 3 pounds bone-in short ribs ((I recommend bone-in for best flavor but boneless may be substituted))
	1 shallot (sliced thin)
	1 tablespoon gochujang paste
118 g	1/2 cup Shaoxing wine ((Chinese cooking wine that tenderizes meat; dry sherry is the closest common substitute))
16 g	1 tablespoon dark soy sauce
15 g	1 tablespoon rice vinegar ((sometimes labeled rice wine vinegar, same thing))
360 g	1 1/2 cups chicken stock ((stock rather than broth recommended for a more velvety texture))
	Salt and freshly ground black pepper (optional to taste)
	Pinch granulated sugar (optional and to taste)
	Sliced green onions or scallions (optional for garnishing)
	Sesame seeds (optional for garnishing)
	Lime slices or wedges (optional for garnishing)

Method: 8 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Tasty tasty tasty! There’s something so satisfying about meat falling off the bone isn’t there? Lol Another great recipe Averie!” — a cook, 5★

“Tasty tasty tasty! There’s something so satisfying about meat falling off the bone isn’t there? Lol Another great recipe Averie!” — a cook, 5★