Asian-Glazed Braised Short Ribs

Asian-Glazed Braised Short Ribs
Photo by Scott Phillips


  • 1 bay leaf
  • 1 tsp. coriander seeds, toasted and ground
  • 2 Tbs. fresh orange juice
  • 4 to 5 lb. meaty bone-in beef short ribs, preferably English style
  • 1 cup homemade or low-salt canned beef or chicken broth; more if needed
  • ½ tsp. cumin seeds, toasted and ground
  • 2 tsp. light or dark brown sugar
  • + 12 more ingredients
    • 3 large cloves garlic, smashed and peeled
    • 2 tsp. kosher salt; more as needed
    • 2 Tbs. coarsely chopped fresh ginger
    • 1 12-oz. bottle lager beer at room temperature; more if needed
    • ½ tsp. coarsely ground black pepper
    • 1 Tbs. five-spice powder
    • ¼ cup honey
    • 2 Tbs. ketchup
    • 1 tsp. fish sauce
    • 2 large yellow onions, coarsely chopped
    • 2 Tbs. soy sauce
    • 3 Tbs. peanut oil

Trim any excess fat from the top of each rib down to the first layer of meat, but don’t take off any of the silverskin or the tough-looking bits that hold the ribs together or onto the bone. Combine the five-spice powder, salt, brown sugar, coriander, cumin, and black pepper in a small bowl. Rub ...

View full recipe at Fine Cooking


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