Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns
If you're craving a dish that’s equal parts comfort and kick, look no further than these Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns. The melt-in-your-mouth tenderness of the short ribs, paired with a punch of ginger, soy, and spice, is all tucked into soft, pillowy bao buns for a satisfying meal that’s perfect for any occasion.
Equipment
- Heavy-bottomed pan with a lid
- Bamboo steamer
- parchment paper
- Large skillet
- Mixing bowls
- Peeler (for julienning the carrot)
Ingredients
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 Fresno chili sliced (jalapeño is a great substitute)
- 1/4 cup white vinegar
- 2 tablespoons 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 radishes cleaned and thinly sliced
- 3 tat soy heads about 3 cups (bok choy is a great substitute)
- 1 medium carrot julienned (use a peeler if available)
- 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 available at your local Asian grocery store
Instructions
- Preheat the oven to 325°F.
- Heat the olive oil in a heavy-bottomed pan over medium to medium-high heat. Brown the boneless short ribs in the oil. Do not use the lid while browning the meat. You are not cooking the meat through; you just want to get a nice crust on all sides.
- While the ribs are browning, prepare the marinade. In a bowl, mix together the soy sauce, dark brown sugar, garlic, ginger, Fresno chili, white vinegar, sambal chili paste, water, salt, and pepper. Set the marinade aside.
- Once the ribs are browned, pour the marinade over them and top with the chopped green onions. Place a lid on the pan and braise the ribs for 2.5 to 3 hours.
- About 30 minutes before the meat is done, prepare the slaw. In a large bowl, combine the shredded cabbage, sliced radishes, tat soy or bok choy, julienned carrot, sesame seeds, honey, lime juice, white vinegar, red chili flakes, salt, and pepper. Mix well and set aside.
- Fifteen minutes before the meat is finished, steam the buns. In a large skillet, heat 2 inches of water over medium-high heat. Place a bamboo steamer over the water and bring to a boil. Place the buns on parchment paper in the steamer and steam for 8-10 minutes.
- Once the meat is done braising, remove the ribs and shred them with a fork.
- To serve, place the shredded beef in the warm steam buns and top with the slaw. Enjoy!