Spicy Braised Short Ribs

Spicy Braised Short Ribs


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Flavored with Chinese spices and dry red wine, these ribs are unlike any other. Its filling sauce and its fall off the bone texture will be sure to greatly compliment any side dishes you choose for a complete home cooked meal.

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Time needed

1 hour preparation + 2 hour cooking

Serving Size / Yield

8 servings


  • 4 pounds short ribs, trimmed of excess fat
  • 1 ½ cups dry red wine
  • ½ cup Worcestershire sauce
  • 1 cup low-sodium chicken stock
  • ⅓ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon Thai chili paste
  • 1 tablespoon minced ginger
  • 1 tablespoon garlic powder
  • Salt and ground black pepper
  • 1-tablespoon butter, softened

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Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
Combine wine, Worcestershire sauce, stock, soy sauce, sugar, chili paste, ginger and garlic in a 5-quart ovenproof saucepan or casserole. Add ribs, cover and let marinate for 1 hour.
Bring saucepan to a simmer and cook 3 minutes.
Cover and place in oven. Cook the ribs for 2 hours, or until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
Strain cooking liquid, and degrease the meat. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Then melt the butter in the microwave and pour sauce over ribs.
Serve with mashed potatoes or roasted veggies, and enjoy.

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