Slow-Cooked Honey Soy Braised Short Ribs (Asian-Style)
Tender, fall-off-the-bone beef short ribs braised in a rich, savoury-sweet sauce with garlic, ginger, and warm five-spice. The slow cooking lets the flavours deepen - perfect for serving with rice, steamed greens and salad.
Serves
4
Prep time
15 minutes
Cooking time
195 minutes
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months.
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Substitutions
- Beef short ribs: Try beef cheeks, chuck steak, or even lamb shanks for a similar slow-cooked result
- Honey: Swap for brown sugar or maple syrup for a slightly different sweetness.
- Beef stock: Chicken stock works too, though the flavour will be lighter.
Serving Suggestions
Serve the short ribs over steamed jasmine rice, and finish with a sprinkle of sesame seeds and thinly sliced spring onions. Add a side of Asian greens and a Korean Lettuce Salad with Sesame & Chilli Dressing (recipe here).
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months.
Substitutions
- Beef short ribs: Try beef cheeks, chuck steak, or even lamb shanks for a similar slow-cooked result
- Honey: Swap for brown sugar or maple syrup for a slightly different sweetness.
- Beef stock: Chicken stock works too, though the flavour will be lighter.
Serving Suggestions
Serve the short ribs over steamed jasmine rice, and finish with a sprinkle of sesame seeds and thinly sliced spring onions. Add a side of Asian greens and a Korean Lettuce Salad with Sesame & Chilli Dressing (recipe here).
Ingredients
For the Braised Short Ribs:
- 2 kg beef short ribs (bone-in)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper, to season
- ¼ cup (4 tbsp) oyster sauce
- ¼ cup (4 tbsp) light soy sauce
- 3 tbsp dark soy sauce
- ¼ cup (4 tbsp) honey
- 1 tbsp Chinese five-spice powder
- 2 cups water
- 1½ cups beef stock
- 8 garlic cloves, lightly crushed
- 1 knob fresh ginger (about 4 cm), sliced
- 4 green onion stalks, cut into thirds
- 1 cinnamon stick
To garnish:
- 2 spring onions, thinly sliced
- Sesame seeds
To serve:
- Steamed jasmine rice
- Korean Lettuce Salad with Sesame & Chilli Dressing (recipe here)
- Steamed Asian Greens (recipe below)
For the Steamed Asian Greens:
- 2 bunches Chinese broccoli (gai lan), trimmed
- ¼ cup braising sauce from the Slow-Cooked Short Ribs
- Sesame seeds, to garnish
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
640
kcal
Protein
48
g
Carbohydrates
18
g
Fat
42
g
Fibre
1
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Braised Short Ribs:
- Pat the ribs dry with paper towel. Season generously with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Brown the ribs on all sides until deep golden (this step builds flavour).
- In a bowl or jug, whisk together the oyster sauce, light soy sauce, dark soy sauce, honey, Chinese five-spice powder, water, and beef stock.
- Pour the braising liquid over the ribs and add the garlic, ginger, green onions, and cinnamon stick. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for 3 hours, basting the ribs every 45 minutes, until tender and nearly falling off the bone.
- Remove the ribs from the pot and set aside. Discard the garlic, green onions, and cinnamon stick.
- Increase the heat to medium and simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until it thickens and becomes glossy. Tip: If the sauce needs help thickening, mix 1 tbsp cornflour with 2 tbsp cold water, stir it in, and simmer for a few more minutes.
- To remove excess fat, gently lay a paper towel over the surface of the sauce for a few seconds to absorb the oil, then discard.
- Return the ribs to the pot, spoon the sauce over the top, and warm through for a few minutes before serving. Garnish with sliced spring onions and sesame seeds, and serve over steamed jasmine rice.
For the Steamed Asian Greens:
- Bring a few centimetres of water to a simmer in a wok or large saucepan. Place the Chinese broccoli in a steamer basket over the water. Cover and steam for 5–7 minutes or until just tender and bright green.
- Transfer to a serving dish and drizzle generously with the reserved braising sauce and a sprinkle of sesame seeds. Serve warm alongside your short ribs.
Ingredients
For the Braised Short Ribs:
- 2 kg beef short ribs (bone-in)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper, to season
- ¼ cup (4 tbsp) oyster sauce
- ¼ cup (4 tbsp) light soy sauce
- 3 tbsp dark soy sauce
- ¼ cup (4 tbsp) honey
- 1 tbsp Chinese five-spice powder
- 2 cups water
- 1½ cups beef stock
- 8 garlic cloves, lightly crushed
- 1 knob fresh ginger (about 4 cm), sliced
- 4 green onion stalks, cut into thirds
- 1 cinnamon stick
To garnish:
- 2 spring onions, thinly sliced
- Sesame seeds
To serve:
- Steamed jasmine rice
- Korean Lettuce Salad with Sesame & Chilli Dressing (recipe here)
- Steamed Asian Greens (recipe below)
For the Steamed Asian Greens:
- 2 bunches Chinese broccoli (gai lan), trimmed
- ¼ cup braising sauce from the Slow-Cooked Short Ribs
- Sesame seeds, to garnish
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
640
kcal
Protein
48
g
Carbohydrates
18
g
Fat
42
g
Fibre
1
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Braised Short Ribs:
- Pat the ribs dry with paper towel. Season generously with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Brown the ribs on all sides until deep golden (this step builds flavour).
- In a bowl or jug, whisk together the oyster sauce, light soy sauce, dark soy sauce, honey, Chinese five-spice powder, water, and beef stock.
- Pour the braising liquid over the ribs and add the garlic, ginger, green onions, and cinnamon stick. Bring to a gentle simmer, then cover and reduce the heat to low. Cook for 3 hours, basting the ribs every 45 minutes, until tender and nearly falling off the bone.
- Remove the ribs from the pot and set aside. Discard the garlic, green onions, and cinnamon stick.
- Increase the heat to medium and simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until it thickens and becomes glossy. Tip: If the sauce needs help thickening, mix 1 tbsp cornflour with 2 tbsp cold water, stir it in, and simmer for a few more minutes.
- To remove excess fat, gently lay a paper towel over the surface of the sauce for a few seconds to absorb the oil, then discard.
- Return the ribs to the pot, spoon the sauce over the top, and warm through for a few minutes before serving. Garnish with sliced spring onions and sesame seeds, and serve over steamed jasmine rice.
For the Steamed Asian Greens:
- Bring a few centimetres of water to a simmer in a wok or large saucepan. Place the Chinese broccoli in a steamer basket over the water. Cover and steam for 5–7 minutes or until just tender and bright green.
- Transfer to a serving dish and drizzle generously with the reserved braising sauce and a sprinkle of sesame seeds. Serve warm alongside your short ribs.
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