Honey Ginger Short Ribs are a recipe I originally made long ago. Adapted from Food & Wine Magazine, I was obsessed with anything short rib at the time, especially braising short ribs, which in my opinion is the best way to prepare them.
After years, literally, I decided to make these braised short ribs again with a few smalls changes. I forgot how much I love this fall-off-the-bone short rib recipe!
Honey Ginger Short Ribs used to be called Honey Hoisin Short Ribs, although it turns out not many people look for a recipe with that name.
In fact most people are just looking for a braised short rib recipe with no mention of ingredients or flavor. But there are so many to choose from!
Hoisin Sauce
Many ask, what is hoisin? It’s a regular condiment in Southern Chinese cooking, it is pungent and syrupy and used for many purposes.
After you taste hoisin sauce you might recognize it from some of your Chinese restaurant favorites.
What Are Short Ribs?
Short ribs are a popular cut of beef used in many types of cuisine including French, Spanish, Italian and Korean. They are known for their robust beefy taste.
They can come from the brisket, chuck, plate, or rib areas of a cattle and are typically only about 3-4 inches long, hence short rib. They vary greatly in how thick they are. When buying short ribs, look for those that are thick with a lot of red meat and ribbons of fat, which will help to tenderize and flavor.
Short ribs can be grilled or roasted, but no matter the ethnicity of cooking, braising seems to be the most popular because they get extra fork-tender allowing all of the connective tissues to break down with the low, slow and moist heat.
Instant Pot Short Ribs
If you choose not to braise, you can also make your Honey Ginger Short Ribs in a pressure cooker, or Instant Pot.
Use the same process/recipe, but cook for 40 minutes on high pressure using natural release for 10 minutes before venting.
Why You’ll Love Honey Ginger Short Ribs
This recipe is loved by many, for many different reasons. Here are a few of our favorite:
- Total comfort food – Any meat that’s been simmering in a flavorful sauce is a comfort food in my book. Serve these short ribs with mashed potatoes and they can’t be beat.
- Simple ingredients – Although some are a little different and found in the international aisle, the list is short and simple.
- Family favorite – The flavor is incredible and these ribs are sure to satisfy even the pickiest of picky eaters.
Honey Ginger Short Ribs Ingredients
All of the sauce ingredients can be found at your local grocery store. You may want to check the international aisle for some of the sauces.
- Short ribs – Bone-in short ribs are what we will use for this recipe. Cooked correctly, like braising, short ribs are very tender and shouldn’t even require a knife!
- Hoisin sauce – Hoisin sauce a sweet, spicy, dark red sauce made from soybeans, vinegar, sugar, garlic, and various spices. It adds the perfect flavor to these short ribs.
- Soy sauce – When cooking, I always prefer to use low sodium soy sauce. It prevents the recipe from being too salty, that way you can control the amount of salt.
- Molasses – Similar to the flavor of dark brown sugar, it adds another flavor dimension to lots of Asian cuisine.
- Ginger – Definitely opt to use fresh ginger here. The flavor is much more potent than the pre-grated version, and we want it to be because that’s the star flavor here.
- Garlic cloves – Fresh garlic is preferred here too. It’s easy to mince yourself, and has so much more flavor than the minced garlic in a jar.
- Honey – Not only does honey add to the flavor profile of these short ribs, but it also adds an element of sweet that balances out nicely with the salty soy sauce.
- Garlic chili sauce – Also called chili garlic sauce, or even sriracha sauce, this adds a little bit of spice to your short ribs.
How to Make Honey Ginger Short Ribs
With it’s complex flavors and tender meat, you’ll be surprised at how easy it is to make these short ribs.
- Make sauce. In a small bowl combine hoisin sauce, soy sauce, molasses, ginger, garlic, honey and garlic chili sauce. Blend using an immersion blender until smooth. In you do not have one, that is fine, your sauce will just be a little chunkier.
- Place ribs into large dutch oven. Add ribs to Dutch oven or other oven safe dish, cover with marinade, turning to coat. Cover and allow to marinate at room temperature.
- Braise short ribs. Preheat oven. Add short ribs, covered, in Dutch oven to lower third of oven. Braise for 2 hours.
- Toss in sauce. Remove lid, turn short ribs in sauce and continue to cook again uncovered, allowing the sauce to reduce.
- Separate fat and toss again. Remove from oven and remove short ribs to a plate. Transfer sauce to a fat separator, or ladle off fat from the top of sauce. Return fat removed sauce back to the Dutch oven, along with short ribs. Turn to coat again.
What to Serve with Short Ribs
You can top your honey ginger short ribs with things like green onions, sesame seeds, fresh parsley and kosher salt and freshly cracked black pepper. The sauce is so delicious that it doesn’t need much more.
I like to serve the tender ribs with hearty sides like risotto, white rice or fried rice. In addition, I like to serve them with a leafy green like a side salad or broccolini.
I served my Honey Ginger Short Ribs with Japanese Ginger Salad and Easy Fried Rice! When traditionally prepared, they are served with mashed potatoes.
Variations
We like these whole ribs just the way they are, but there are a few ways you can customize them to make them your own.
- Spice it up – Red pepper flakes, white pepper or even hot sauce can take your next batch of short ribs up a notch.
- Flavor – Orange juice or agave can be used in addition to or in place of some of the honey to add to the flavor profile.
- Vegetables – You can add some red onion, yellow onion or carrots into the cooking liquid for some extra veggies.
Storage and Freezing
How Do You Store Short Ribs?
Store leftover short ribs in an airtight container in the refrigerator for up to three days. I suggest reheating slowly in the same liquid you cooked it in, just store it in the liquid so nothing dries out.
Can You Freeze Short Ribs?
You can freeze short ribs, but I would recommend freezing them raw and not cooked.
Frequently Asked Questions
Short ribs are beef and the equivalent of spare ribs for pork.
They are relatively fatty, containing about 30 grams of fat for 3 ounces of meat. Something to eat in moderation. It is this fat that will help make them so tender.
You don’t cook short ribs right, they are tough. Cooked correctly, like braising, short ribs are very tender and shouldn’t even require a knife!
Yes, meat like short ribs need to be cooked low and slow (low temperature for a long time) in order to become tender.
More Easy Dinner Ideas
Chicken Marsala Recipe
Baked Mostaccioli
30-Minute Mongolian Beef
Honey Ginger Short Rib Recipe
Ingredients
- 8 bone-in short ribs
- 1 cup hoisin sauce
- 1 cup low sodium soy sauce
- 2 tablespoons molasses
- 6 tablespoons grated ginger
- 6 garlic cloves minced or pressed
- 1 cup honey
- 2 tablespoons garlic chili sauce
Instructions
- In a small bowl combine the hoisin sauce, soy sauce, molasses, ginger, garlic, honey and garlic chili sauce. Blend the sauce using an immersion blender until smooth. In you do not have one, that is fine, your sauce will just be a little chunkier.
- Place the short ribs into large enamel Dutch oven or other oven safe dish, cover with marinade, turning to coat. Cover and allow to marinate at room temperture for 20-30 minutes.
- Preheat the oven to 300°F. Add the short ribs, covered, in Dutch oven to lower third of oven. Braise for 2 hours.
- Remove the lid and turn the short ribs in the sauce and continue to cook for an additional 45 minutes uncovered, allowing the sauce to reduce.
- Remove the pot from the oven and remove short ribs to a plate. Transfer the sauce to a fat separator, or ladle off fat from the top of sauce. Return the skimmed sauce back to the Dutch oven, along with short ribs. Turn to coat again. Serve over Fried Rice with additional sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
My fiancé and I made this the other day Jessica and it was fantastic!! So much flavor!! We cooked it in the instant pot and spooned the juices over pork fried rice and had a mixed green salad with Asian dressing with it!! Thank you for such a wonderful recipe!! I’m adding this one to the keeper box!!
Yay!!!!! We love to hear that, Allison. And thank YOU for taking the time to come back and let us know how much you loved it.
How many pounds of Short Ribs does this recipe need?
How many servings does thisrecipe make?
Hi Marion, I would estimate about 4-5 pounds of short ribs, but since you can’t really break them up, I go by quantity and buy 8 estimating 2 per person. If they are large or you are serving it with something else, you can serve 1 per person. The recipe serves 4 people, 2 short ribs per person.
Oh man, these look amazing. I could really sink my teeth into these right now. So yummy!
There is nothing like a short rib so this recipe is a must make this fall! Love it!
Honey and ginger might be my favorite flavor combo for marinated meat. YUMMMMM.
Those look incredible! LOVE the flavor combo!
I love me some short ribs. I love the flavours you’ve used here – hoisin is a huge favourite of mine, and such an under-used condiment. I may try these in the Instant Pot… I’m all for slow-simmering meat until it’s tender, but it’s too dang hot for that right now!
My husband LOVES short ribs and would be thrilled with these flavors! Sending to him 🙂
Oh wow! This sounds so flavorful and delicious!