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These delicious Sweet Chili Braised Beef Short Ribs melt-in-your-mouth with the perfect balance of sweetness and tongue-tingling spice. Try them over some steamed jasmine rice and stir-fried bok choy to complete the meal.
What You Need for Sweet Chili Braised Beef Short Ribs
- Beef Short Ribs: Look for English cut beef short ribs. These have been cut between the bones, as opposed to Flanken cut, which run across the bones. English cut short ribs make for a nicer presentation when braising because they pull away from the bones and yield larger pieces of meat that shred beautifully.
- Coconut Aminos: Coconut aminos is a naturally soy-free and gluten-free substitute for soy sauce. I actually prefer it to soy sauce because it is less salty in flavour than soy sauce and has a natural sweetness that intensifies as it reduces. It’s becoming easier to find in local grocery stores and can also be purchased online.
- Beef Broth: Use the best quality beef broth you can find. I’m a big fan of Kettle and Fire. For a saucier finished product, use around 1/2 cup more than the called for amount. Remember you can always add more as needed while the short ribs braise and reduce the sauce after cooking.
- Rice Wine Vinegar: A splash of vinegar will balance out the sweetness from the coconut aminos and cut through the richness of the short ribs.
- Sesame Oil: This is powerful stuff so just a tablespoon will be more than enough to add some delicious flavour to your braising liquid.
- Garlic and Shallots: As always, feel free to use as much garlic as you see fit. You can’t really have too much in this recipe. As for the shallots, they get deliciously sweet as they braise. You can also substitute red onion but be sure to cut them into large pieces so they maintain some of their texture.
- Fly By Jing: There are 2 secret ingredients that will completely elevate these braised short ribs. The FlyByJing Mala Spice Mix and their new Xtra Spicy Chili Crisp to the braising liquid. Though you can also use their original Sichuan Chili Crisp if you want it less spicy.
They’re packed with earthy, spicy, umami flavours without overpowering any of the other ingredients. Do yourself a favour and grab a couple jars of each. They’re amazing for everything from eggs, pasta, pizza, soups, stews, grilled meats and fish. You can use code PRIMAL15 for 15% OFF your order. - Sesame Seeds and Cilantro: Garnish the braised beef short ribs with a sprinkling of sesame seeds and some fresh cilantro. If you don’t like cilantro, substitute some thinly sliced green onion for some colour.
- Bok Choy: Try the short ribs with some stir fried bok choy or your favourite green vegetables, such as broccoli, green beans, Chinese broccoli, or napa cabbage, to name just a few.
This recipe was created in partnership with Fly By Jing. All opinions expressed here are the author’s alone.
Sweet Chili Braised Beef Short Ribs with Stir-Fried Bok Choy
These delicious Sweet Chili Braised Beef Short Ribs melt-in-your-mouth with the perfect balance of sweetness and tongue-tingling spice.
Ingredients
For the Sweet Chili Braised Beef Short Ribs:
- 2 pounds English-cut beef short ribs, bone-in
- Kosher salt
- 1 cup beef broth
- ½ cup coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 tablespoons Fly By Jing Mala Spice Mix
- 3 teaspoons Fly By Jing Xtra Spicy Chili Crisp, substitute Fly By Jing Sichuan Chili Crisp
- 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
- Steamed jasmine rice, for serving
For the Stir-Fried Bok Choy:
- 1 tablespoon avocado oil
- 1 pound Shanghai Bok Choy, rinsed, dried and cut into quarters, lenghtwise
- 1 clove garlic, thinly sliced
Instructions
For the Sweet Chili Braised Beef Short Ribs:
- Pat short ribs dry with paper towel and season all sides generously with salt. Transfer to a tray and refrigerate, uncovered, for 4 hours to overnight.
- Remove short ribs from fridge one hour before cooking and let them come to room temperature. Preheat oven to 350F.
- In a bowl or jar, combine the beef broth, coconut aminos, rice wine vinegar, sesame oil, Mala Spice Mix, Xtra Spicy Chili Crisp and 3 cloves chopped garlic. Stir to combine and set aside.
- Preheat a Dutch oven or braiser over medium heat for 3-4 minutes. Add the avocado oil and heat until shimmering. Pat the short ribs dry with paper towel, carefully add them to the pan and brown all sides, around 12 minutes total. Transfer the browned short ribs to a tray and set aside.
- Discard all but 1 tablespoon of oil in the pan. Add the shallots, cut-side down, and cook until browned, around 2 minutes. Flip and cook another 60 seconds. Deglaze the pan with the sauce and return the short ribs, bone-side down. Bring the liquid to a simmer, cover with a lid and transfer to the oven. Cook, basting the meat with the sauce every 45 minutes or so, until the meat is very tender and falling off the bone, 2 to 2.5 hours.
- Plate the short ribs on a serving platter, garnish with sesame seeds and cilantro. Serve with steamed rice and stir-fried bok choy.
For the Stir-Fried Bok Choy:
- Preheat a wok or large pan over medium-high heat for 2-3 minutes. Add the avocado oil and heat until shimmering. Add the bok choy and stir fry until slightly charred, around 2 minutes. Add the garlic and cook, stir frying, 60 seconds. Add 3 tablespoons water and cover with a lid. Cook until the bok choy is slightly tender, around 2 minutes. Transfer to a serving platter and serve with the braised short ribs.
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About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
