Sweet & Spicy Soy Braised Short Rib Steamed Buns

Why You’ll Love This Recipe

I love how these steamed buns combine several flavors in every bite. The short ribs are deeply savory from the soy sauce, slightly sweet from brown sugar and honey, and spicy from chili sauce. Slow braising gives me incredibly tender beef while also creating a glossy, concentrated sauce.

I also enjoy the contrast between the rich beef and pillowy steamed buns. Fresh cucumber, scallions, and other crisp toppings balance the richness and make the finished buns feel fresh rather than heavy.

These buns are especially fun for gatherings because I can prepare the short ribs ahead of time and assemble everything just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the soy braised short ribs:

• Beef short ribs
• Salt
• Black pepper
• Neutral cooking oil
• Soy sauce
• Beef broth
• Brown sugar
• Honey
• Rice vinegar
• Gochujang or chili garlic sauce
• Fresh ginger, grated
• Garlic cloves, minced
• Sesame oil
• Green onions
• Star anise, optional

For serving:

• Steamed bao buns
• Cucumber, thinly sliced
• Green onions, thinly sliced
• Sesame seeds
• Fresh cilantro, optional
• Pickled vegetables, optional
• Extra chili sauce, optional

I prefer using meaty short ribs with good marbling because the fat slowly renders during braising and helps create exceptionally tender beef. I also use soft bao-style steamed buns so they can hold the filling without competing with the bold flavors of the short ribs.

Directions

1. I start by patting the short ribs dry with paper towels, then season them lightly with salt and black pepper.
2. I heat a small amount of neutral oil in a heavy pot or Dutch oven over medium-high heat. I sear the short ribs on all sides until they develop a deep brown crust, then transfer them to a plate.
3. I lower the heat slightly and add the garlic and ginger. I cook them briefly until fragrant, making sure the garlic doesn’t burn.
4. I add the soy sauce, beef broth, brown sugar, honey, rice vinegar, chili sauce, sesame oil, green onions, and star anise if I am using it. I stir until the sugar dissolves.
5. I return the short ribs to the pot and bring the braising liquid to a gentle simmer. I cover the pot and cook the ribs over low heat for about 2½ to 3 hours, or until the meat is extremely tender and easily pulls away from the bones.
6. I remove the cooked short ribs and let them cool just enough to handle. I discard the bones and any large pieces of excess fat before shredding the meat.
7. While the beef rests, I simmer the braising liquid uncovered until it reduces into a thicker, glossy sauce. If there is a large amount of fat on the surface, I skim it off first.
8. I return the shredded beef to the reduced sauce and toss everything together until the meat is thoroughly coated.
9. I steam the bao buns according to the package instructions until they are warm, fluffy, and soft.
10. I fill each steamed bun with the sweet and spicy shredded short rib. I finish the buns with sliced cucumber, green onions, sesame seeds, cilantro, or pickled vegetables and serve them immediately.

Servings and Timing

I can make approximately 12 filled steamed buns with this recipe, which is usually enough for about 4 to 6 servings depending on whether I serve them as an appetizer or main dish.

• Prep time: 25 minutes
• Cook time: 3 hours
• Assembly time: 15 minutes
• Total time: About 3 hours 40 minutes
• Yield: Approximately 12 steamed buns
• Servings: 4 to 6

I can save time on serving day by preparing the braised short ribs a day in advance and reheating them before assembling the buns.

Variations

For extra-spicy short rib buns, I increase the gochujang or chili garlic sauce and add sliced fresh chilies before serving. I sometimes drizzle chili crisp over the finished buns when I want even more heat.

For a sweeter version, I add a little extra honey or brown sugar to the braising liquid. I balance additional sweetness with rice vinegar so the sauce doesn’t become overly sugary.

For extra freshness and crunch, I add quick-pickled cucumbers, carrots, or radishes. I especially like pickled vegetables here because their acidity cuts through the richness of the short ribs.

For a different protein, I use the same sweet and spicy braising flavors with pork shoulder or beef chuck. I adjust the cooking time as necessary and cook the meat until it is tender enough to shred easily.

For a citrusy finish, I add a little fresh lime juice to the shredded beef or squeeze lime over the assembled buns. I find that a small amount of citrus makes the savory soy flavors taste even brighter.

Storage/Reheating

I store leftover braised short rib and steamed buns separately whenever possible. I place the beef and its sauce in an airtight container and refrigerate it for up to 3 to 4 days.

To reheat the short ribs, I place the meat and sauce in a covered saucepan over low heat. I add a small splash of water or beef broth if the sauce has become too thick, then heat it until the beef is steaming hot throughout.

I reheat the bao buns by steaming them briefly until they become soft and fluffy again. I can also microwave them for a short time under a slightly damp paper towel, although I prefer steaming because it gives me the best texture.

For longer storage, I can freeze the cooked short rib filling in an airtight freezer-safe container. I thaw it overnight in the refrigerator before reheating. Many commercially prepared bao buns can also be frozen, so I follow the package directions for storage and reheating.

FAQs

Can I make the soy braised short ribs ahead of time?

Yes. I actually like making the short ribs a day ahead. After chilling, the fat solidifies on top of the braising liquid, which makes it easy for me to remove. I then gently reheat the shredded beef in the sauce before assembling the buns.

What type of short ribs work best for steamed buns?

I prefer thick, meaty beef short ribs with plenty of marbling. Bone-in ribs develop excellent flavor during braising, while boneless short ribs are convenient and require less preparation after cooking. Either option works as long as I cook the beef until it is fork-tender.

What can I use instead of gochujang?

I can substitute chili garlic sauce, sambal oelek, or another favorite chili paste. Since different sauces vary in heat, sweetness, and saltiness, I add the substitute gradually and taste the braising liquid as I go.

How do I keep steamed buns soft and fluffy?

I keep the buns covered until I am ready to steam them, and I avoid steaming them much earlier than serving time. Once heated, I serve them quickly because bao buns can become firmer as they cool.

What should I serve with short rib steamed buns?

I like serving these buns with cucumber salad, Asian-style slaw, quick-pickled vegetables, edamame, or a simple sesame-dressed salad. When I serve the buns for a party, I also put out extra cucumber, scallions, pickles, sesame seeds, and chili sauce so I can customize each one.

Conclusion

Sweet & Spicy Soy Braised Short Rib Steamed Buns are worth the extra cooking time when I want a dish with bold flavors and an impressive presentation. The slow-braised beef becomes incredibly tender while soaking up the savory soy sauce, sweetness, aromatics, and spicy chili flavors.

Sweet & Spicy Soy Braised Short Rib Steamed Buns

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Sweet and spicy soy braised short ribs are cooked until fall-apart tender, tossed in a glossy savory sauce, and tucked into fluffy steamed bao buns. Crisp cucumber, scallions, and sesame seeds add freshness and crunch to every bite.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 40 minutes
• Yield: Approximately 12 steamed buns, 4 to 6 servings
• Category: Main Course
• Method: Braising
• Cuisine: Asian Fusion
• Diet: Low Lactose

Ingredients

• Beef short ribs
• Salt
• Black pepper
• Neutral cooking oil
• Soy sauce
• Beef broth
• Brown sugar
• Honey
• Rice vinegar
• Gochujang or chili garlic sauce
• Fresh ginger, grated
• Garlic cloves, minced
• Sesame oil
• Green onions
• Star anise, optional
• Steamed bao buns
• Cucumber, thinly sliced
• Green onions, thinly sliced, for serving
• Sesame seeds
• Fresh cilantro, optional
• Pickled vegetables, optional
• Extra chili sauce, optional

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Instructions

1. Pat the short ribs dry with paper towels and season lightly with salt and black pepper.
2. Heat a small amount of neutral oil in a heavy pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, then transfer them to a plate.
3. Reduce the heat slightly, add the garlic and ginger, and cook briefly until fragrant without allowing the garlic to burn.
4. Add the soy sauce, beef broth, brown sugar, honey, rice vinegar, gochujang or chili garlic sauce, sesame oil, green onions, and optional star anise. Stir until the sugar dissolves.
5. Return the short ribs to the pot and bring the braising liquid to a gentle simmer. Cover and cook over low heat for 2 1/2 to 3 hours, or until the beef is extremely tender and easily pulls away from the bones.
6. Remove the short ribs and allow them to cool enough to handle. Discard the bones and large pieces of excess fat, then shred the meat.
7. Skim excess fat from the braising liquid if necessary. Simmer the liquid uncovered until reduced to a thicker, glossy sauce.
8. Return the shredded beef to the reduced sauce and toss until thoroughly coated.
9. Steam the bao buns according to package instructions until warm, soft, and fluffy.
10. Fill each steamed bun with the sweet and spicy short rib mixture. Top with cucumber, sliced green onions, sesame seeds, and optional cilantro, pickled vegetables, or extra chili sauce. Serve immediately.

Notes

• Choose meaty, well-marbled short ribs for especially tender and flavorful results.
• Bone-in or boneless beef short ribs can be used; cook until the meat is fork-tender and easy to shred.
• For extra heat, increase the gochujang or chili garlic sauce or serve with fresh chilies or chili crisp.
• For additional sweetness, add more honey or brown sugar and balance it with extra rice vinegar if needed.
• Quick-pickled cucumber, carrots, or radishes add acidity and crunch that balance the rich beef.
• Pork shoulder or beef chuck can be substituted for short ribs, with the cooking time adjusted until the meat shreds easily.
• A small amount of fresh lime juice can be added to the shredded beef or squeezed over the finished buns.
• The short rib filling can be prepared a day ahead. Refrigerating it overnight also makes solidified excess fat easy to remove.
• Store leftover beef and bao buns separately. Refrigerate the beef in an airtight container for up to 3 to 4 days.
• Reheat the beef gently with a splash of water or broth if needed, and steam the bao buns briefly to restore their soft texture.

Nutrition

• Serving Size: 2 steamed buns
• Calories: 590 kcal
• Sugar: 13 g
• Sodium: 1180 mg
• Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.5 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 85 mg