All recipes

Soy Sauce Slow-Braised Short Ribs

Prep 20 minutes | Cook 3 hours 15 minutes | Intermediate | Serves 2 | Modern Asian-inspired braise

This is soy sauce in its spotlight era: deep, glossy, savory, and built for a slow Sunday table. The braise turns humble ingredients into something restaurant-worthy, with soy sauce leading the conversation from the first sizzle to the final lacquered spoonful.

Method

1. Step 1: Heat the oven to 325°F. Pat the short ribs dry and season lightly with black pepper. Heat the neutral oil in a Dutch oven over medium-high heat, then sear the ribs on all sides until deeply browned, about 8 to 10 minutes total. Remove and set aside.
2. Step 2: Lower the heat to medium. Add the onion, garlic, and ginger to the pot and cook until fragrant and lightly softened, about 4 minutes. Stir in the tomato paste and brown sugar and cook for 1 minute, then pour in the soy sauce, sherry or sake, beef stock, and rice vinegar, scraping up the browned bits from the bottom.
3. Step 3: Return the short ribs to the pot, cover, and braise in the oven for 2 1/2 to 3 hours, until the meat is very tender and nearly falling apart. Uncover for the last 20 minutes if you want the sauce to reduce slightly more.
4. Step 4: While the ribs finish, cook the jasmine rice according to package directions. Quickly sear or steam the bok choy until just tender and glossy.
5. Step 5: Transfer the ribs to plates. Simmer the braising liquid on the stovetop for a few minutes if needed to make it lacquer-like, then spoon it over the ribs. Serve with rice and bok choy, and finish with scallions and sesame seeds.

Serving suggestion

Steamed jasmine rice with seared baby bok choy

A chilled dry Riesling or a light Japanese lager