Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns

We must thank the Washington Beef Commission for bringing this fabulous recipe to the masses!

I was at my local Asian grocery store and happened upon these beautiful, folded steam buns. I have steamer at home, so this really came together by accident. I thought, Oh my gosh, what would be incredible with these? Short ribs!

There is a little market nearby that sells boneless short ribs for $5.99 a pound, and I drove right over to pick up some. I hope you try this recipe and love it as much as we did!

Prep time 20 minutes

Braising time 2.5-3 hours

Serves 4-6 people

Short ribs

3 pounds boneless short ribs

1 tablespoon olive oil

Marinade

3/4 cup low sodium soy sauce (dilute with water if you don’t have low sodium)

1/2 cup dark brown sugar

4 cloves minced garlic

2 teaspoons grated ginger

1 sliced Fresno chili (jalapeño is a great substitution)

1/4 cup white vinegar

2 tablespoon sambal chili paste

1/2 cup water

Salt and pepper to taste

1 bunch green onions/scallions, chopped

Slaw

3 cups shredded green cabbage

1 bunch of radishes, cleaned and thinly sliced

3 sliced tat soy heads (3 cups) (bok choy is a great substitution)

1 medium carrot, julienned (if you have the appropriate peeler)

1 tablespoon sesame seeds

2 tablespoons honey

juice of 2 limes

1/4 cup white vinegar

1/2 teaspoon red chili flakes

Salt and pepper to taste

16 pre-made steam buns (I got these at my local Asian grocer)

1. Preheat oven to 325 degrees. Over medium to medium-high heat, brown the boneless ribs in the olive oil in a heavy-bottom pan with a lid. Do not use the lid while browning. While the meat is browning, make the sauce.
2. Mix all marinade ingredients in a bowl and set aside while you finish the meat. You don’t want to cook the meat through, just get a nice crust.
3. Pour the marinade over the ribs and top with 1 bunch roughly chopped green onions. Place the lid on top and braise 2.5-3 hours.
4. 30 minutes before the meat is done, mix up the slaw. Place all slaw ingredients into a bowl and mix. Set aside.
5. Fifteen minutes before the beef is done, steam the buns. Heat 2 inches of water in a large skillet over medium-high heat. Place your bamboo steamer oven the water, and heat to a boil. Place the buns on parchment in the steamer for 8-10 minutes.
6. Pull the meat out and shred it. Place the beef into warm buns and fill with slaw. Enjoy!