Braised short ribs. A normally wintry dish revamped for spring with Asian flavors and a super bright, decidedly awesome warm chili lime potato salad. …you’re WELCOME.
If you’re looking for an awesome lunch or dinner to enjoy outdoors under an umbrella with a cold fizzy drink and friends, but you A) don’t have a grill or B) are too lazy to grill (I would fall under this particular category), these oven braised short ribs are the way to go. They require very little active prep time, can be prepared the night before, and go in the oven at low temp for about three hours without much fuss.
I made these last weekend and they were VERY popular––there were very few comments from the collective family peanut gallery. A rare occurrence indeed.
For the braised short ribs:
- 4 lbs beef short ribs (choose ribs that are about 3 inches long and have at least 2 inches of meat on the bone)
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- ¼ cup soy sauce
- 1 small onion, grated
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/8 teaspoon black pepper
For the potatoes:
- 2 lbs Yukon gold potatoes (cut into chunks if large)
- olive oil
- Salt and Pepper, to taste
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 2 cloves chopped garlic
- 2 tablespoons chopped cilantro
- chopped fresh red chili, to taste
Rinse the short ribs under cold running water and transfer to a bowl. Add all the marinade ingredients and toss to coat. Cover and refrigerate for 6 to 24 hours.
Preheat your oven to 300 degrees and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9×13-inch roasting pan and cover with the marinade, along with 1 1/2 cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper.
Toss the roasted potatoes in the dressing…
And serve with your Asian braised short ribs!
- 4 lbs beef short ribs (choose ribs that are about 3 inches long and have at least 2 inches of meat on the bone)
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- ¼ cup soy sauce
- 1 small onion, grated
- 3 cloves garlic, minced
- 2 teaspoons salt
- ⅛ teaspoon black pepper
- 2 lbs Yukon gold potatoes (cut into chunks if large)
- olive oil
- Salt and Pepper, to taste
- 1 tablespoon lime juice
- ½ teaspoon sugar
- 2 cloves chopped garlic
- 2 tablespoons chopped cilantro
- chopped fresh red chili, to taste
- Rinse the short ribs under cold running water and transfer to a bowl. Add all the marinade ingredients and toss to coat. Cover and refrigerate for 6 to 24 hours.
- Preheat your oven to 300 degrees and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9x13-inch roasting pan and cover with the marinade, along with 1½ cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
- Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
- While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper. Toss the roasted potatoes in the dressing, and serve with the short ribs!
Moe says
My ribs did not look as good as the ones in your photograph, but very yummy!
Bill says
Hi Moe, Not sure if you had any leftovers but Judy and I deboned the leftovers and made a quick sauce with them over noodles – so good!
Sarah says
Taste is ultimately what matters in my book, Moe! Glad you enjoyed ’em.
Julian says
Hi there! Firstly, this is an AMAZING site and everything I have ever cooked form here is incredible! It is a weekend delight to decide what to cook from your recipes and I am going through them at a great pace!
Looking to cook these braised ribs and wondered if they can be finished on the BBQ? Maybe braise them for 2 hours and then over coal to finish?
Thank you!
Sarah says
Hey Julian, I bet these would be awesome finished quickly on a searing hot grill! My only worry would be that they might be too delicate to put on the grill once braised, but if the meat is still a bit firm, you could definitely do that.
Lu says
This looks wonderful! My husband is not a big fan of rice, wired, right? lol However, our children and I love rice. I think I can serve this with the potato and rice so everybody is happy!
Sarah says
Haha sounds like an excellent compromise, Lu. Hope the family enjoys it!
laura says
We made this just as instructed except we used a ceramic baker (same size) for the meat. Seemed to steam the meat some and the ribs looked much less caramelized. Was ceramic where we went wrong? Interested if you have a theory, thanks!
Sarah says
Hey Laura, sounds like you could be right. If the meat isn’t caramelizing, you can also put it under the broiler for a few minutes at the end. Just keep an eye on it to prevent it from burning!
Jerry Hegwood says
Well I made the ribs with no changes but had to substitute a lemon and parsley for the potatoes. Well my 94 year old grandmother gobbled this down along with, of course, my children. Thanks again for all the receipes!
Sarah says
So glad you and your family enjoyed it Jerry!!
Ivan says
Your grandmother ate your children!?! :)
Margaret says
Would I get the same results if I placed the ingredients in a slow cooker?
Sarah says
Hey Margaret, the short ribs might not have the same level of caramelization as you’d get in the oven. But it’s worth a shot!
Bonnie says
Delicious! Had this for dinner last night with just a couple of changes. I added a small jar of hoisin sauce to the marinade, just because I had opened it for another recipe and only used a couple of teaspoons, so added the remainder to the marinade. I then marinated for 48 hours and followed your recipe from there. The meat literally fell from the bones, so very tender and very flavorful. The potatoes were also a huge hit. Next time I think I will cut the potatoes into smaller pieces, roast and then toss with the dressing, that way the potatoes would carry the dressing better per bite. I used 1/2 of a dried Thai pepper, it added just a touch of heat to make the dressing interesting without loosing the flavor of the other ingredients. Will make this again. Thank you!
Judy says
Wow, Bonnie, everything sounds so good. Thank you so much for sharing.
sean says
It’s in the oven as I write this but when you say grate the onion, do you mean grate or finely chop the onion because in the picture, it looks chopped. Also, do you mean dark soy sauce or light soy sauce?
Sarah says
Hi Sean, yes I forgot to mention in the post that I chopped the onion for the marinade, but actually changed it in the recipe because I think grating it will yield even better results. Good catch!
I just meant regular soy sauce for the marinade–whatever you get at your average grocery store. You can use light soy as well. Thanks!
Craig says
I think I’ll add this to my to do list, beef short ribs were the first thing I cooked in my new electric pressure/slow cooker and they were amazing. The potatoes sound great with chilli and lime.
Sarah says
Let us know how it turns out Craig!
Chris says
Red chili? Is there a specific chili?
Sarah says
Hi Chris, there’s no specific chili that you need to use…it’s all about your heat tolerance. I used a holland chili, which is relatively mild. You could also use red long hot peppers, or even thai red chilies if you like heat!
Rachel (Rachel's Kitchen NZ) says
Those ribs look great but the winner here has got to be those potatoes – thanks for sharing Sarah.
Sarah says
hahaha your welcome Rachel. The potatoes were indeed awesome.
Sissi says
I am definitely a pork and chicken person, but this is one of the very rare moments when I must say I am enchanted by a beef dish. The beef marinade reminds me a bit of pork ribs braised with garlic and star anise (my favourite pork ribs dish ever!). I love your blog’s style, amazing photographs and most of all the food you share with us. I feel like trying all of your recipes!
Sarah says
Thanks for your lovely comment Sissi! Hope you try this one. You won’t be disappointed. :)
Norma says
These look fabulous — LOVE short ribs! Question: Do you toss the potatoes in the dressing while still hot, so that they absorb more of the dressing? And do you serve them while hot also? I think it occurred to me that you might intend them to be served chilled or at room temp because you referred to the potatoes as a “salad” in your first paragraph.
Thanks for another irresistible recipe — your blog is the BEST!
Sarah says
Thanks Norma! Yes, I meant for the potatoes to be tossed in the dressing while hot. I’ll make that a bit clearer in the post. :)
callen says
This looks delicious. I am wondering if a tablespoon or two of minced fresh ginger would go well in the marinade?
Sarah says
Sure, Callen!