These Sweet Chili Braised Beef Short Ribs are fall-off-the-bone tender with a balanced blend of sweetness and a pleasant, tongue-tingling heat. Serve them over steamed jasmine rice with quick-stirred bok choy for a complete, satisfying meal.
What You Need for Sweet Chili Braised Beef Short Ribs
- Beef short ribs (English cut): English-cut short ribs are cut between the bones and produce large, attractive pieces that shred beautifully after braising.
- Coconut aminos: A naturally soy-free, gluten-free alternative to soy sauce. It’s slightly sweeter and less salty, which concentrates into a rich glaze as it reduces.
- Beef broth: Use a high-quality beef broth for the best depth of flavor. Add a little extra if you prefer a saucier finish; you can reduce it later if needed.
- Rice wine vinegar: A splash brightens the braising liquid and balances the sweetness.
- Sesame oil: One tablespoon is enough to add fragrant, nutty notes to the sauce.
- Garlic and shallots: Garlic adds savory depth; shallots become sweet and caramelized as they braise. You can substitute red onion in large pieces if needed.
- Special seasonings (optional but recommended): A small amount of flavorful chili products will elevate the dish. Spiced chili crisps or mala seasoning add earthy, spicy umami—use what you prefer and adjust heat to taste.
- Garnish: Toasted sesame seeds and fresh cilantro brighten the finished plate. If you dislike cilantro, use thinly sliced green onions instead.
- Bok choy and rice: Serve the short ribs with steamed jasmine rice and stir-fried bok choy or another quick-cooked green like broccoli, Chinese broccoli, or napa cabbage.
This recipe was created in partnership with Fly By Jing. All opinions are the author’s alone.
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Sweet Chili Braised Beef Short Ribs with Stir-Fried Bok Choy
These short ribs are melt-in-your-mouth tender with a balanced blend of sweet and spicy flavors.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 people
Ingredients
For the Sweet Chili Braised Beef Short Ribs:
- 2 pounds English-cut beef short ribs, bone-in
- Kosher salt, to taste
- 1 cup beef broth
- ½ cup coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons mala spice mix (or preferred spice blend)
- 3 teaspoons spicy chili crisp (or milder chili crisp to taste)
- 3 cloves garlic, finely chopped, plus 1 clove thinly sliced
- 1 tablespoon avocado oil
- 4 medium shallots, halved
- Sesame seeds, for garnish
- Fresh cilantro leaves, for garnish (or sliced green onion)
- Steamed jasmine rice, for serving
For the Stir-Fried Bok Choy:
- 1 tablespoon avocado oil
- 1 pound Shanghai bok choy, rinsed, dried and cut lengthwise into quarters
- 1 clove garlic, thinly sliced
Instructions
For the Sweet Chili Braised Beef Short Ribs:
- Pat short ribs dry and season generously with kosher salt. Refrigerate uncovered for 4 hours or overnight to develop flavor and dry the surface for better browning.
- Remove short ribs from the fridge 1 hour before cooking to come to room temperature. Preheat the oven to 350°F (175°C).
- In a bowl, whisk together beef broth, coconut aminos, rice wine vinegar, sesame oil, mala spice mix, chili crisp, and the chopped garlic. Set aside.
- Heat a Dutch oven or braiser over medium heat for 3–4 minutes. Add avocado oil and heat until shimmering. Pat ribs dry again and brown on all sides, about 12 minutes total. Transfer browned ribs to a tray.
- Leave 1 tablespoon of oil in the pan. Add shallots cut-side down and brown for about 2 minutes, then flip and cook 1 more minute. Deglaze the pan with the prepared sauce, return the short ribs bone-side down, bring to a simmer, cover, and transfer to the oven. Braise, basting every 45 minutes, until the meat is very tender and falling off the bone, about 2–2½ hours.
- Arrange the short ribs on a serving platter, garnish with sesame seeds and cilantro or green onion, and serve with steamed jasmine rice and stir-fried bok choy.
For the Stir-Fried Bok Choy:
- Preheat a wok or large skillet over medium-high heat for 2–3 minutes. Add avocado oil and heat until shimmering. Add bok choy and stir-fry until slightly charred, about 2 minutes. Add the sliced garlic and stir-fry another minute. Add 3 tablespoons of water, cover, and cook until the bok choy is just tender, about 2 minutes. Transfer to a serving platter and serve alongside the braised short ribs.
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