Red-Cooked Beef Short Ribs Recipe (2024)

Can you do this in an InstantPot? I use mine for other short rib dishes.

What do you folks think about doing this with a chuck roast, or maybe pork ribs? Beef short ribs are both hard to find and very expensive in our area.

The picture shows five short ribs. Since the recipe says to buy five pounds, are those ribs a pound each? If so, should I assume, then, that the ribs I buy will shrink to that size? (They usually come at least twice that long.) Or should I have the butcher cut the ribs to, say, two-inch sizes?

Can this be done in an instant pot?

Don't use the photo for accurate representation of the recipe. Food stylists take liberties to make the picture inspirational more than exactly accurate to the recipe amounts.P.S. I used to work for a well known food magazine and cookbook publisher. ;-)

We cooked this over the weekend. It made the whole house smell fabulous! The bad news: the meat and sauce ended up being way too salty for my family's tastes. I would make this again, but I'd definitely reduce the amount of soy sauce and increase the chicken stock (while keeping the amount of liquid at 6 cups/48 ounces). I'd also taste the braising liquid before adding more soy sauce when making the sauce for serving the ribs.

Half cup brown sugar Half vermouth half mirin rice wine

I made this in my instant pot - browned the meat in there and then proceeded through step 5. I used high pressure for 50 minutes and then let it vent on it's own. This recipe is a commitment - lots of steps and ingredients. I used white pepper instead of the sichuan pepper and red chili flakes instead of the dried chinese chilis. It came out lip numbingly hot but oh so good. The sauce is delicious. Thanks for expanding my food horizons!!

It's a braise, so I'd imagine that like any braising you'd do in an InstantPot, this would work. (I don't own one and can't speak from experience, just a supposition) As for other proteins to use instead of ribs, anything that's good for braising should work (or at least be worth a try). Pork shoulder treated this way and ending up with red cooked pulled pork sounds pretty good to me.

I made this with a beef neck roast and then pulled the meat to make lettuce wraps. Amazing. I needed some acid though. Something pickled.

If you’re allergic to onions and garlic, you’re probably also allergic to garlic powder and shallots. Why not just leave them out? I’m sure this would be delicious without them - it’s got plenty of other flavors. Nothing but other alliums will have a similar flavor and any of those could be risky if you have an allergy.

I used an instant pot to do this recipe. More or less unchanged except for running it in the pot under pressure for 1 1/2 hours (release after 10 minutes when time is up) rather than simmering on the stove top for 3 hours. Used boneless short ribs. The beef was fork-pullable tender. A hit with our family.

Turned out pretty well, but too salty for my taste. Next time use a little less soy sauce and more stock and wine. Definitely serve with rice and something pickled to cut the salt and richness. Also, this was a lot of work and ingredients for not that many ribs, and I ended up with an insane amount of extra sauce. Next time use twice as much meat (8-10 lb.) but the same amount of sauce ingredients. 1 lb. ribs per person is about right, so this way would feed a crowd or leave leftovers.

Alot of the extravagant ingredients aren't necessary to make the dish delicious!Bean paste and Chinese chilies can be omited. You can just use some extra 5 spice powder instead of star anise(5 spice powder is alot of star anise anyways)Great recipe 👌

Great recipe. Substituted low-sodium soy sauce amount with half full-strength soy sauce and half water - worked great.Also did 50 minutes in Instant Pot with natural release as suggested by another person, which also worked well.

I can’t figure out why the sauce needs to go back into the Dutch oven. Seems like I can daub in the second pot, no?

Made with 4.5 lb pork shoulder cut into 2” chunks, and cooked in instant pot. Browned meat and did Steps 2 and 3 with instant pot in sauté mode, and then cooked high pressure for 30 min (cook time based on a Serious Eats recipe for pork shoulder). Pork was vey tender, but kept it in chunks rather than shredding. Cooked sauce stove top and drizzled over pork. Quick-pickled the cuc’s for some acidity. Turned out amazing! Lots of leftover sauce, which is great on rice and even on fried chicken!

This dish is ridiculously delicious! Super high effort but super high reward. Unless your grocer has one full aisle dedicated to Asian ingredients, you’ll need to make a trip to an Asian market to procure all the ingredients. The reward is so complex. Will make again with Chuck roast and shred the meat before coating with the sauce. Any suggestions for how to use leftovers?

These are really delicious, and my guests were wow’d! BUT they are seriously labour intensive. I braised the ribs the night before in the IP. And did the sauce the next day, pouring over the ribs reheated in a warm oven (and rehydrated with a bit of the braising liquid). If you want a truly magnificent dish make this but don’t expect to have a lot of time for prepping other dishes.

MUST use low-sodium soy sauce or it will be way too salty as I unfortuantely found out - still flavorful though ,)

Holy moly, this is THE short rib recipe to end all short rib recipes. The small Asian market in my mid-sized Montana town was out of doubanjiang. I replaced it with a bit of the chunky bits from the bottom of a jar of Fly By Jing’s chili crisp oil. And I skipped the corn starch - after reducing the sauce down by half, it was more than thick enough. Tomato paste has a whole lot of pectin in it. The corn starch really wasn’t necessary. So glad I made 1.5x the recipe. I’ll eat this for days on end.

Made it with pot-roast in the slow cooker for the same amount of time (4hrs). Substitutes: Juniper berries for the Sichuan peppercorns. Lemon peel for the orange peel. While the meat rested and I made the sauce. I took Eggplant, thinly sliced, lightly cooked, placed the meat (broken up) inside the middle of the slice, and rolled them up, seam side down. Spooned a little of the sauce over the top.

so many ingredients. I ran out of ramekins!

I was lucky enough to snag a reservation to Best Quality Daughter this weekend. There were 5 of us and so we ordered this dish as well as few others. We were served one huge beef rib rather than the smaller ones listed in the recipe which was quite impressive as well absolutely delicious. The meat practically fell off of the bone. There was enough meat and accompanying lettuce, Thai basil and sliced scallions to take home. Our waitstaff recommended the pickled vegetables which were perfect.

This was fantastic. Based on other people's comments, I did cut the soy sauce down by half to make sure it wasn't too salty. Other than that, I followed the recipe exactly. It for sure is a full afternoon project, but worth it.

We made this for friends. Followed the recipe exactly and it was plenty of food for 6 people or 4 as we were plus 2 lunch leftovers for me :)). Add plenty of stock, sort of a cup or two too many and you can leave in the oven for about an hour longer, we did about 4.5-5 hours and it was fantastic! Add a lot of parsley, Thai basil, cilantro to the salad. Our guests hardly touched the rice...

I made these yesterday for Sunday lunch. I didn't make the sauce, simply served the result of the spiced braise with some steamed broccoli. My normal braises lean French so this was a delicious change in flavors and complemented the beef very well. I am old to remember when short ribs were cheap family weeknight fare. Alas no more, they have definitely moved up the price scale to be an occasional treat (and I can't remember the last time I had eaten them before yesterday).