Asian Braised Short Ribs with Chili Lime Potatoes (2024)

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by: Sarah

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Posted:5/13/2015Updated:10/05/2020

Asian Braised Short Ribs with Chili Lime Potatoes (2)

Braised short ribs. A normally wintry dish revamped for spring with Asian flavors and a super bright, decidedly awesome warm chili lime potato salad. …you’re WELCOME.

If you’re looking for an awesome lunch or dinner to enjoy outdoors under an umbrella with a cold fizzy drink and friends, but you A) don’t have a grill or B) are too lazy to grill (I would fall under this particular category), these oven braised short ribs are the way to go. They require very little active prep time, can be prepared the night before, and go in the oven at low temp for about three hours without much fuss.

I made these last weekend and they were VERY popular––there were very few comments from the collective family peanut gallery. A rare occurrence indeed.

Recipe Instructions

Rinse the short ribs under cold running water and transfer to a bowl. Add all the marinade ingredients (brown sugar, sesame oil, soy sauce, onion, garlic, salt, and pepper). Toss to coat. Cover and refrigerate for 6 to 24 hours.

Preheat your oven to 300 degrees F and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9×13-inch roasting pan and cover with the marinade, along with 1 1/2cups of water. Cover with foil and roast for 3hours. Remove the foil and roast for another 15minutes.

Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.

While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper.

Toss the roasted potatoes in the dressing…

Asian Braised Short Ribs with Chili Lime Potatoes

This Asian braised short ribs recipe is easy and delicious, requires little prep time and is perfect with roasted potatoes tossed in a chili lime dressing.

by: Sarah

Course:Beef

Cuisine:Chinese Fusion

serves: 6 servings

Prep: 6 hours hours

Cook: 3 hours hours 15 minutes minutes

Total: 9 hours hours 15 minutes minutes

Ingredients

For the short ribs:

▢ 4 lbs beef short ribs (1.8 kg; choose ribs that are about 3 inches long and have at least 2 inches of meat on the bone)
▢ 2 tablespoons brown sugar
▢ 2 teaspoons sesame oil
▢ ¼ cup soy sauce (60 ml)
▢ 1 small onion (grated)
▢ 3 cloves garlic (minced)
▢ 2 teaspoons salt
▢ 1/8 teaspoon black pepper

For the potatoes:

▢ 2 lbs Yukon gold potatoes (900g, cut into chunks if large)
▢ olive oil
▢ Salt and Pepper (to taste)
▢ 1 tablespoon lime juice
▢ 1/2 teaspoon sugar
▢ 2 cloves garlic (chopped)
▢ 2 tablespoons cilantro (chopped)
▢ chopped fresh red chili (to taste)

Instructions

Rinse the short ribs under cold running water and transfer to a bowl. Add all the marinade ingredients and toss to coat. Cover and refrigerate for 6 to 24 hours.
Preheat your oven to 300 degrees F and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9x13-inch roasting pan and cover with the marinade, along with 1 1/2 cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper. Toss the roasted potatoes in the dressing, and serve with the short ribs!

nutrition facts

Calories: 515kcal (26%) Carbohydrates: 26g (9%) Protein: 47g (94%) Fat: 24g (37%) Saturated Fat: 10g (50%) Cholesterol: 130mg (43%) Sodium: 976mg (41%) Potassium: 1466mg (42%) Fiber: 4g (16%) Sugar: 5g (6%) Vitamin A: 10IU Vitamin C: 20.1mg (24%) Calcium: 77mg (8%) Iron: 9.9mg (55%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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