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)
- 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.
- 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.
- 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.
- 30 minutes before the meat is done, mix up the slaw. Place all slaw ingredients into a bowl and mix. Set aside.
- 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.
- Pull the meat out and shred it. Place the beef into warm buns and fill with slaw. Enjoy!
