Imagine a dish so tender it literally falls off the bone, infused with an irresistible blend of Asian-inspired flavors that will make your taste buds dance with joy. These Asian Braised Short Ribs with Chili Lime Potatoes are not just a meal—they're a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a home cook looking to impress or a food enthusiast seeking bold, complex flavors, this recipe promises to elevate your cooking skills and deliver a restaurant-quality meal right in your own kitchen.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 3 lbs beef short ribs
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 1 lb baby potatoes
- 1 lime, juiced
- 2 tbsp olive oil
Instructions
- Prepare the marinade by whisking together soy sauce, rice vinegar, grated ginger, minced garlic, and chili flakes in a large bowl.
- Place the short ribs in the marinade, ensuring they are completely coated. Cover and refrigerate for at least 2 hours, preferably overnight to develop deeper flavors.
- Preheat the oven to 325°F (165°C). Remove short ribs from marinade, pat dry with paper towels, and reserve the marinade.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until they develop a rich, golden-brown crust, about 3-4 minutes per side.
- Pour the reserved marinade over the seared short ribs. Add enough water or beef stock to almost cover the meat.
- Cover the pot and transfer to the preheated oven. Braise for 2 hours or until the meat is extremely tender and begins to fall off the bone.
- During the last 30 minutes of cooking, prepare the chili lime potatoes. Wash baby potatoes and cut them into halves.
- Toss potatoes with olive oil, lime juice, salt, and additional chili flakes if desired.
- Spread potatoes on a baking sheet and roast in the oven alongside the short ribs for 20-25 minutes until crispy and golden.
- Remove short ribs from the braising liquid and let rest for 10 minutes. Strain and skim excess fat from the braising liquid.
- Plate the short ribs with the chili lime potatoes, drizzling some of the reduced braising liquid over the meat for extra flavor.
- Garnish with fresh chopped cilantro or green onions if desired, and serve immediately.
Tips
- Marinate Overnight: For maximum flavor penetration, let the short ribs marinate for at least 8-12 hours. This allows the soy sauce, ginger, and chili to deeply infuse the meat.
- Choose the Right Cut: Select well-marbled, bone-in short ribs for the most tender and flavorful result.
- Low and Slow is the Key: Braising at a low temperature (325°F) ensures the meat becomes incredibly tender without drying out.
- Don't Skip the Sear: Browning the short ribs before braising creates a rich, caramelized exterior that adds depth to the final dish.
- Potato Pro Tip: For extra crispy chili lime potatoes, pat them completely dry before tossing with oil and seasonings.
- Liquid Matters: Use a combination of beef stock and marinade for braising to enhance the overall flavor profile.
- Rest the Meat: Allow the short ribs to rest for 10 minutes after cooking to redistribute the juices and ensure maximum tenderness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 62g
Fat: g
Saturated Fat: 26g
Cholesterol: 200mg
