Asian-Glazed Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Tbl canola oil, or enough to just coat the bottom of the pan
  • 10-12 beef short ribs, on the bone
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 red onion, chopped
  • 4 garlic cloves, chopped
  • 1 cup tamari or other gluten-free soy sauce
  • ¼ cup rice wine vinegar
  • ½ cup brown sugar
  • 3 scallions, sliced thinly on the bias, for garnish
  1. Heat oil in a large dutch oven or sauce pot over medium-high heat
  2. Add short ribs, in batches and brown on all sides, about 10-12 minutes. Remove to a side dish or bowl as they are browned
  3. Add carrots, celery and onion and sauté, stirring frequently, until browned at edges, about 5 minutes.
  4. Add in chopped garlic and continue to stir until fragrant but not burnt, 1-2 minutes.
  5. Pour in soy sauce and rice wine vinegar and scrape up all of the browned bits at the bottom of the pan into the sauce.
  6. Stir in brown sugar and add short ribs back into the pot
  7. Add water to cover ¾ of the way up the short ribs, should be about 3-4 cups
  8. Bring to a boil, reduce heat to low, cover and simmer about 3 to 3/12 hours until meat is very tender but still just attached to the bone
  9. Remove from heat and allow to cool to room temperature before refrigerating for 1-2 hours or overnight
  10. Once fully cooled, remove the white layer of fat from the top of the pot around the short ribs with a large spoon and then return the pot to the fire and heat over medium heat until warmed
  11. Remove the short ribs to a tray and cover with foil to keep warm (you can also place them in an oven at 250 degrees)
  12. Strain the cooking liquid out through a fine mesh sieve into a medium saucepan and press on the vegetables with a spatula to get out all of the juice and flavor
  13. Heat the sauce over high heat until slightly thickened and reduced by ½. It will be more of a glaze than a broth at this point
  14. Place the short ribs on a serving plate and spoon over the glaze, garnish with sliced scallions, serve and enjoy
For best results, you should cool the short ribs for an additional 1-2 hours, up to overnight, to easily remove the fat from the braising liquid but, it is not required.
Recipe by Jackie Ourman at