Return to Content

Asian-Flavored Short Ribs


Total Time: 30

Yield: 6 servings


  • 6 bone-in beef short ribs (5-6 pounds)
  • 3 teaspoons kosher or sea salt, divided
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 large Spanish onion, roughly chopped
  • 2 celery ribs, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in half lengthwise, then into 1/2-inch pieces
  • 2 garlic cloves, smashed
  • 2 inches ginger, peeled, roughly chopped
  • 1/2 cup packed cilantro leaves
  • 1 bottle dry white wine (such as Pinot Grigio)
  • 1 cup balsamic vinegar
  • 3/4 cup brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1 cup water
  • 1 tablespoon tamarind paste (or 1/2 cup tamarind juice), optional
  • 3 star-anise pods
  • 1 clove


In a small bowl, stir together 2 teaspoons salt with pepper. Season each short rib with mixture. Heat olive oil in a Dutch oven, deep baking dish, or large, heavy-bottomed pot over high heat. Add ribs and brown well, 2-3 minutes per side. Don't overcrowd; cook in batches. Remove to a plate. Discard all but 1 tablespoon fat.

Preheat oven to 350°. In the bowl of a food processor, pulse onion, celery, carrots, garlic, ginger, and cilantro until they form a coarse paste. Season with 1 teaspoon salt. Cook until softened and fragrant, 5-7 minutes. Add wine, vinegar, brown sugar, soy sauce, and water, scraping up any browned bits from bottom of pot. Cook until reduced by one-third. Stir in tamarind.

Return ribs to pot. Add star anise and clove. Cover and cook in oven 3 hours; turn ribs over halfway through. Remove lid for last 20 minutes of cooking to let sauce reduce. When done, meat should be tender but not falling apart. Place ribs on a platter, skim off any fat from sauce, and pour any sauce over ribs.
Updated Wednesday, December 8th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Asian-Flavored Short Ribs

  1. Kirsten Tautfest January 2, 2011 at 11:55 pm #

    My husband is hard to please, but he loved this recipe. I found that it cooked shorter than what is recommended, since it says “not until it falls apart.” The wine I used was a California Chardonnay and did opt to use the tamarind, but used tamarind Kool-Aid since it was on hand. If you don’t have a true dutch oven, cover the pan with foil.

  2. patti messina January 22, 2011 at 5:07 pm #

    I had never cooked short ribs before and these were pretty spectacular. I stuck to the recipe but would agree with the first reviewer that they cook up faster then the 3 hours.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111