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

Cook Time 3 hours 15 minutes

Jump to Recipe Jump to Video

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).

Keep screen on

Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

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

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.

Print Recipe

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.