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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.

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

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

Find it online: https://thefamilycooking.com/sweet-spicy-soy-braised-short-rib-steamed-buns/