Sticky Ginger Braised Short Ribs

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Learning Kitchen Recipes

Sticky Ginger Braised Short Ribs



Serves 4




  • 1 cup low sodium soy sauce
  • ¾ cup dark brown sugar
  • 6 garlic cloves, minced
  • 2-inch piece fresh ginger, minced
  • 1-2 dried red chilies, finely minced
  • ¾ tsp coarse salt
  • ½ tsp freshly ground black pepper
  • 3 lbs beef short ribs
  • 2 Tbsp canola oil
  • ½ Tbsp rice wine vinegar
  • 2 cups low sodium beef broth




  1. Whisk together soy sauce, brown sugar, garlic, ginger, chilies, salt 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, drain the short ribs, reserving the marinade for later. Preheat oven to 325 degrees.

  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. Place Dutch oven in the preheated oven and cook for 3-4 hours, until meat falls off the bone.

Nutrition Facts