These sticky ginger beef short ribs are quite possibly the best short ribs... ever.
With a soy, brown sugar and ginger sauce with a hint of spice, these melt-in-your-mouth short ribs will not disappoint.
Serve over fluffy Jasmine rice and top with sliced green onion for the most mouthwatering meaty dinner.
How to make sticky ginger beef short ribs
Featured Ingredients
- Soy sauce: Umami at it's finest! I use the low sodium version.
- Brown sugar: I use dark for extra rich flavor, but light brown sugar also works.
- Garlic and ginger: For that classic loaded garlic and ginger flavor.
- Red pepper flakes and black pepper: For that peppery flavor and heat.
- Short ribs: Quite possibly the best cut on the cow.
- Rice vinegar: A little acidity in the simmering sauce.
- Beef stock: For rich, rich beef flavor.
Step-by-Step Instructions
- Whisk together soy sauce, brown sugar, garlic, ginger, red pepper flakes and black pepper in a medium bowl.
- Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least one hour.
- After marinating, remove the short ribs from the marinade and pat dry.
- Set marinade aside.
- Heat oil in a large Dutch oven or oven-safe pot to medium-high heat.
- When hot, add the short ribs and sear until browned on all sides, turning regularly.
- Add rice wine vinegar, beef broth and reserved marinade.
- Bring to a boil, then reduce to a low simmer.
- Allow to cook 2-3 hours, until the meat falls off the bone.
- Serve with Jasmine rice and garnish with sliced green onion.
Recipe Substitutions and Alterations
- Instead of soy sauce: Use tamari (this is a gluten free substitution as well).
- For the brown sugar: Use dark or light brown sugar or try with honey.
- For the red pepper flakes: Use as much or as little as you like, depending on your heat preference.
- For the short ribs: You may also use a roast for this recipe (and shred it when it's cooked). You will need to adjust the cooking time depending on the size of the roast.
- For the beef stock: If you don't have any, use beef bouillon (my favorite is Better Than Bouillon).
Nutrition Considerations
- To make these gluten free: Use tamari instead of soy sauce.
- Be sure all other ingredients you choose are gluten free.
- To make these dairy free: This recipe does not contain dairy.
- To make these nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
- To make these egg free: This recipe does not contain eggs (as long as you don't serve it with a fried egg like I did!).
Beefy recipes to try:
- Beef and Broccoli Stir Fry
- Beef Tacos with Refried Beans
- Classic Chili with Beef
- Instant Pot Beef and Barley Soup
- Classic BBQ Meatloaf Cups
Sticky Ginger Beef Short Ribs
This kalbi style beef short ribs take a little patience, but are so worth it! Serve them on top of Jasmine rice with sliced green onion.
- Prep Time: 1 hr-1 hr 10 mins
- Cook Time: 2 hrs-2 hrs 10 mins
- Total Time: 3 hrs-3 hrs 20 mins
- Yield: Serves 8
- Category: Entree
- Method: Stove-Top
- Cuisine: Korean-Inspired
Ingredients
Units
Scale
- 1 cup low sodium soy sauce
- ¾ cup brown sugar
- 6 garlic cloves, peeled and minced
- 2-inch piece fresh ginger, peeled and minced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
- 2 pounds beef short ribs
- 2 tablespoons oil
- 1 tablespoon rice wine vinegar
- 2 cups low sodium beef broth
- Cooked Jasmine rice, for serving
- Sliced green onion, for garnish
Instructions
- Whisk together soy sauce, brown sugar, garlic, ginger, red pepper flakes and black pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least one hour.
- After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside.
- Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add the short ribs and sear until browned on all sides, turning regularly.
- Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a low simmer and place the lid on the pot. Allow to cook 2-3 hours, until the meat falls off the bone.
- Serve with Jasmine rice and garnish with sliced green onion.
Notes
Substitution Tip: Use dark or light brown sugar, depending on how deep of a molasses flavor you'd like.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 407
- Sugar: 20g
- Sodium: 547mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 80mg
Teresa says
Insta deliciousness! Yumilicious!! Thank you
Julie Andrews says
Enjoy! 🙂
Huh? says
Set aside the marinade and... Unless I'm missing something, the marinade is going to be disgusting, you haven't said to cook it to use it as a sauce.
I get searing the ribs and brazing them, but unless it's hidden on the page somewhere there's nothing about making a sauce for it,
Julie Andrews says
Hi there, I've copy and pasted the instructions here:
1. Whisk together soy sauce, brown sugar, garlic, ginger, chilies and pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least one hour.
2. After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside.
3. Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add short ribs and sear until browned on all sides, turning regularly. Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a simmer. Allow to cook 2-3 hours, until meat falls off the bone.
4. Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.
You can see partway through step 3 that you add the reserved marinade (soy sauce, brown sugar, garlic, ginger, chilies and pepper) with the rice wine vinegar and beef broth and simmer the ribs in it for 2-3 hours.
I hope that answers your question. Enjoy!
Huh? says
Aha. I see. But.... Where is the sticky part?
They are going to be tasty, but not sticky.
Julie Andrews says
Once the sauce simmers, the sugars in it caramelize and it sticks to the ribs.
Huh? says
Thanks!
Julie Andrews says
You're welcome!
Sarah says
I want to double check... I'm assuming I should cover the dutch oven when simmering? Or not? Thanks!
Julie Andrews says
Yes! Thanks for asking, Sarah. I'll be sure to add that to the instructions!
gary tynan says
Hi, Can you make it in advance or does it become dry?
Thanks,
Julie Andrews says
Hi Gary, I think you could make it in advance, I'd probably just reheat it slowly on the stove versus microwaving. I hope that helps!
gary tynan says
Thanks!