Bbq Short Ribs Recipe

I find true cooking comfort in dishes that deliver maximum flavor with minimal effort, and this recipe absolutely fits the bill.

A braised bbq short ribs recipe creates a deeply satisfying meal where the meat practically falls off the bone, and this version takes it to another level with a complex Gochujang-Miso glaze. The resulting aroma fills my kitchen with a savory-sweet fragrance that signals pure comfort food, making it perfect for a relaxed Sunday dinner or a special occasion when you have a couple of hours to spare. The braising process does all the work for you, creating a family-friendly meal where the sauce is rich, savory, slightly sweet, and perfectly coats every piece of tender beef.

Ingredients

• 1.8 kg (4 lbs) English cut beef short ribs, bone-in: This cut is ideal for braising. Ensure the ribs are cut into individual pieces, roughly 3-4 inches long, so they cook evenly. Pat them completely dry with paper towels to ensure a good sear.
• 15 mL (1 tbsp) neutral oil (canola, grapeseed, or avocado oil): Use a high-smoke point oil for searing. This step creates a crucial crust on the exterior of the short ribs, which locks in flavor and adds texture to the final dish.
• 5 mL (1 tsp) kosher salt and 2.5 mL (1/2 tsp) freshly ground black pepper: Plus extra for seasoning to taste later. Generous initial seasoning before searing builds the first layer of flavor for the beef.
• Aromatics: 1 medium yellow onion (roughly chopped), 4 cloves garlic (minced), 25g fresh ginger (grated): These aromatics create the flavorful foundation for the sauce base. Cook them gently until softened and fragrant to release their full potential before adding liquids.
• Gochujang-Miso Glaze Base:
  
  • 60 mL (1/4 cup) gochujang (Korean chili paste): Gochujang provides a mild, complex heat and a deep red color. Make sure to choose an alcohol-free variety.
  • 30 mL (2 tbsp) white miso paste: Adds a savory, umami-rich depth to the sauce. White miso is milder and slightly sweet, complementing the gochujang.
  • 45g (3 tbsp) light brown sugar, packed: Balances the saltiness of the miso and soy sauce while providing caramelization.
  • 60 mL (1/4 cup) alcohol-free soy sauce or tamari: Provides deep, salty flavor. Tamari is a great option for a gluten-free version.
  • 30 mL (2 tbsp) alcohol-free rice vinegar: Adds essential acidity to brighten the flavor profile and cut through the richness of the beef.
  • 15 mL (1 tbsp) toasted sesame oil: Contributes a rich, nutty aroma that defines the sauce.
• Braising Liquid: 700 mL (2.8 cups) halal-certified beef broth or vegetable broth and 250 mL (1 cup) water: The liquid quantity ensures the short ribs are mostly submerged during braising. Using a quality broth enhances the overall depth of flavor in the final sauce.
• Thickening Slurry: 15 mL (1 tbsp) cornstarch and 30 mL (2 tbsp) cold water: Cornstarch is used to thicken the braising liquid into a glossy, clingy sauce. Ensure the water is cold before mixing to prevent lumps from forming.
• Garnishes: 5 mL (1 tsp) toasted sesame seeds and 2-3 green onions (thinly sliced): Added for color contrast and a fresh, aromatic finish. Toasting the sesame seeds brings out a nutty flavor that pairs well with the sesame oil in the sauce.

Instructions

Here’s how to create the ultimate comfort food with this bbq short ribs recipe. Braising is a simple process, but following these steps ensures maximum flavor and tenderness.

1. Prep and Sear the Short Ribs: Preheat oven to 160°C (325°F). Pat the beef short ribs very dry with paper towels; season generously with the salt and pepper. Heat neutral oil in a large oven-safe Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned (3-4 minutes per side), working in batches to avoid overcrowding the pot. Remove seared ribs and set aside, reserving the rendered fat in the pot for the next step.
2. Sauté Aromatics and Prepare Glaze Base: Reduce heat to medium; add chopped onion to the pot and cook, stirring occasionally, until softened (about 5-7 minutes). Add minced garlic and grated ginger and cook for another minute until fragrant. While the aromatics cook, whisk together the gochujang, miso paste, brown sugar, soy sauce, rice vinegar, and sesame oil in a separate medium bowl.
3. Braise the Short Ribs: Pour about two-thirds of the Gochujang-Miso Glaze base into the Dutch oven with the aromatics, stirring to combine. Add the beef broth and 250 mL (1 cup) water, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the pot tightly and transfer to the preheated oven to braise for 2.5 to 3 hours, or until the short ribs are truly fork-tender and easily pull away from the bone.
4. Finish the Sauce and Glaze: Carefully remove the Dutch oven from the oven. Transfer the cooked bbq short ribs recipe meat to a plate and loosely tent with foil to keep warm. Skim off any excess fat from the braising liquid using a ladle or fat separator, then strain the remaining liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all flavor (discard solids). Return the strained liquid to medium heat, whisk in the remaining one-third of the Gochujang-Miso Glaze base, and gradually whisk in the cornstarch slurry (cornstarch and cold water) until the sauce thickens and becomes glossy (2-3 minutes). If the sauce doesn’t thicken after 3 minutes of simmering, whisk in another small slurry (1 tsp cornstarch mixed with 1 tsp cold water) and continue cooking.
5. Coat and Serve: Return the bbq short ribs recipe meat to the thickened Gochujang-Miso Glaze, turning to coat them thoroughly. For a richer, slightly charred finish on the short ribs, broil for 2-3 minutes until the glaze is bubbling; watch carefully to prevent burning. Garnish generously with toasted sesame seeds and sliced green onions before serving immediately. When I make these for my family, I often serve them over rice to soak up the extra glaze. This bbq short ribs recipe makes for an elegant, high-protein meal.

Best Sides to Serve with BBQ Short Ribs

The rich, savory sauce from this braised bbq short ribs recipe pairs perfectly with fluffy, absorbent rice to soak up every drop of flavor. Coconut rice adds a subtle sweetness that complements the gochujang and miso.

• Steamed Rice or Coconut Rice: The rich, savory sauce from this braised bbq short ribs recipe pairs perfectly with fluffy, absorbent rice to soak up every drop of flavor. Coconut rice adds a subtle sweetness that complements the gochujang and miso.
• Creamy Mashed Potatoes or Polenta: If you prefer a classic comfort pairing, creamy mashed potatoes or soft polenta create a hearty foundation for the tender beef. The mash captures the thick glaze beautifully, turning this into a truly satisfying meal.
• Quick Roasted Vegetables or Simple Slaw: Balance the richness of the meat with something fresh and vibrant, such as quick-roasted broccolini, green beans, or a crisp cucumber and sesame slaw. The acidity of the slaw helps cut through the heavy glaze, making it a family-friendly meal.

Meal Prep Tips for Make-Ahead Short Ribs

Braised dishes like this bbq short ribs recipe taste even better on the second day; preparing them ahead allows the flavors to deepen and meld completely.

• Storage Instructions: Once fully cooked, store the ribs in an airtight container with the sauce in the refrigerator for up to 3-4 days.
• Reheating Instructions: To reheat, place the short ribs and sauce in a saucepan over low heat, adding a splash of water or broth if needed to thin the sauce slightly. You can also cover and bake at 160°C (325°F) until heated through.

FAQs

Can I use boneless short ribs for this recipe?

Yes, you can. Boneless short ribs will cook faster than bone-in cuts, so reduce the braising time to 1.5 to 2 hours, checking for tenderness after 90 minutes. This modification still delivers a delicious bbq short ribs recipe, making it a great high-protein option for faster weeknight meals.

What if I don’t have gochujang? Can I substitute it?

Gochujang has a unique flavor, but a close substitute is a blend of sriracha for heat and a little sugar and miso paste for sweetness and umami. Use 1 tbsp sriracha + 1 tbsp sugar + 1 tbsp miso for every 2 tbsp gochujang required.

How do I freeze leftover short ribs?

Freeze the cooked bbq short ribs submerged in the glaze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Can I make this in a pressure cooker or Instant Pot?

Yes, sear the ribs and sauté aromatics as directed in the pot. Then add the braising liquid and braise under pressure for 45-55 minutes. Finish the sauce on the sauté setting. This is a great shortcut for making tender bbq short ribs in a fraction of the time.

Why do I need to pat the short ribs dry before searing?

Patting the meat dry prevents steaming and allows you to achieve a deep, caramelized crust, which adds a crucial layer of flavor (the Maillard reaction) to the final dish.

What is the best way to skim fat from the braising liquid?

For best results, chill the braising liquid overnight in the refrigerator. The fat will solidify on top, making it easy to scrape off before straining and finishing the sauce. I find this method so much easier than trying to skim hot liquid.

Conclusion

If you’re looking for a show-stopping meal that requires minimal hands-on effort, this Gochujang bbq short ribs recipe is for you. This hearty meal creates an irresistible glaze and tender beef. Save this recipe on Pinterest so you can make this family favorite for dinner next week.

bbq short ribs recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Brooke Ellis
• Total Time: 210 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This braised beef short ribs recipe features a savory Gochujang-Miso glaze, resulting in tender, fall-off-the-bone meat and a rich, sweet sauce. It’s an ideal comfort food for a special dinner or relaxed weekend meal.

---

Ingredients

Scale 1x2x3x

• 4.0 lbs bone-in short ribs, cut into 3–4 inch pieces
• 1.0 tbsp neutral oil
• 1.0 tsp kosher salt and 0.5 tsp black pepper, plus extra to taste
• 1.0 medium yellow onion, roughly chopped
• 4.0 cloves garlic, minced
• 25.0 g fresh ginger, grated
• 0.25 cup gochujang (Korean chili paste)
• 2.0 tbsp white miso paste
• 3.0 tbsp light brown sugar, packed
• 0.25 cup soy sauce or tamari (alcohol-free)
• 2.0 tbsp rice vinegar (alcohol-free)
• 1.0 tbsp toasted sesame oil
• 2.8 cups beef broth or vegetable broth
• 1.0 cup water
• 1.0 tbsp cornstarch
• 2.0 tbsp cold water
• 1.0 tsp toasted sesame seeds, for garnish
• 2–3 green onions, thinly sliced, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Ribs for Searing: Preheat oven to 325°F (160°C). Pat the short ribs completely dry with paper towels and season generously with salt and pepper.
2. Sear the Short Ribs: Heat the neutral oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches for 3-4 minutes per side until deeply browned. Remove the seared ribs and set aside, reserving the rendered fat in the pot.
3. Cook Aromatics and Mix Glaze: Reduce heat to medium, add the chopped onion, and cook until softened for 5-7 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant. In a separate bowl, whisk together the gochujang, miso paste, brown sugar, soy sauce, rice vinegar, and sesame oil to create the glaze base.
4. Braise the Short Ribs: Pour two-thirds of the Gochujang-Miso glaze base into the Dutch oven with the aromatics, stirring to combine. Add the beef broth and 1 cup of water, scraping up any browned bits from the pot’s bottom. Bring the liquid to a simmer, then return the seared ribs to the pot. Cover tightly and transfer to the preheated oven to braise for 2.5 to 3 hours, or until the meat is fork-tender.
5. Thicken the Sauce: Carefully remove the Dutch oven from the oven. Transfer the cooked ribs to a plate and loosely tent with foil. Skim excess fat from the braising liquid, then strain the liquid through a fine-mesh sieve into a saucepan. Whisk in the remaining one-third of the glaze base and the cornstarch slurry (cornstarch mixed with cold water). Simmer over medium heat for 2-3 minutes until the sauce thickens and becomes glossy.
6. Finish and Serve: Return the short ribs to the thickened sauce, turning to coat them thoroughly. Garnish with toasted sesame seeds and sliced green onions before serving immediately. For an elegant presentation, serve over rice to soak up the extra glaze.

Notes

Braised short ribs are best served over steamed rice or mashed potatoes to soak up the rich, flavorful glaze. For a shortcut, you can make these short ribs ahead of time as they taste even better the next day.

• Prep Time: 30 minutes
• Cook Time: 180 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 500 kcal
• Sugar: 10 g
• Sodium: 700 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 100 mg