This savory, umami-packed soy-braised short ribs with shiitakes recipe is a slow-cooked masterpiece. Fall-off-the-bone tender short ribs are braised in a rich, deeply flavored soy sauce with hints of sweetness from Asian pear and heat from gochujang. The star of the show, shiitake mushrooms, soak up all the flavors and add a fantastic texture.
Some ingredients may need a trip to an Asian grocery store, or they can be found online. Gochujang, a Korean chili paste, adds a unique spicy and sweet flavor. The recipe also uses light and dark soy sauce, which are two different products: the light soy sauce is salty while the dark one is sweeter and thicker. Mirin, a sweet rice wine, and dried shiitake mushrooms are also key to the dish.
Ingredients for Soy-Braised Short Ribs with Shiitakes
Short ribs: These are the backbone of this dish, providing a hearty, meaty component that will absorb all the other flavors.
Shiitake mushroom: Dried shiitake mushrooms add an intense umami flavor.
Canola oil: Used for searing the short ribs.
Yellow onion: This adds a base flavor.
Pear: This gives a subtle sweetness to the dish.
Ginger: Fresh ginger adds a spicy, aromatic element.
Scallions: Scallions add freshness and a pop of color.
Garlic: Garlic brings a sharp, savory flavor.
Rice wine: This helps to deglaze the pan, allowing the short ribs to pick up all the flavors.
Sugar: Balances the savory and spicy elements.
Light soy sauce: This adds a salty depth.
Dark soy sauce: This brings sweetness and color.
Gochujang: This brings heat and sweetness.
Mirin: Mirin adds a sweet, slightly tangy flavor.
Sesame oil: This brings a nutty, aromatic note.
White rice: The perfect base to serve the short ribs over.
Kimchi: This adds a tangy, spicy crunch that balances the richness of the dish.
Sesame seed: For garnish, adding a little crunch and visual appeal.
One reader, Elfrieda Belanger says:
This soy-braised short ribs with shiitakes recipe is a game-changer! The flavors are rich and savory, and the meat is incredibly tender. The combination of shiitake mushrooms and the braising liquid creates a mouthwatering umami explosion. It's a must-try for anyone who loves hearty, comforting dishes.
Techniques Required for Soy-Braised Short Ribs with Shiitakes
How to soak dried shiitake mushrooms: Place the dried shiitake mushrooms in a large heatproof bowl and pour enough boiling water to cover. Cover the bowl with plastic wrap and let the mushrooms soak for 1 hour. This will rehydrate the mushrooms and make them tender for cooking.
How to sear short ribs: Heat canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes in total. This step helps to develop rich flavor and texture in the short ribs.
How to braise short ribs in the oven: After preparing the braising liquid and searing the short ribs, nestle the short ribs back into the sauce in the Dutch oven. Cover the pot and braise in the preheated oven at 350°F (180°C) for 3 hours, or until the short ribs are tender enough to fall off the bone. This slow cooking method ensures the meat becomes tender and flavorful.
How to serve soy-braised short ribs with shiitakes: Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds for added flavor and texture.
How To Make Soy-Braised Short Ribs with Shiitakes
Perfectly savory, tender, and juicy – these soy-braised short ribs served with rich shiitake mushrooms makes for an excellently filling dinner meal!
Serves:
Ingredients
- 5lbshort ribs,bone in, English cut, 4 inches long
- kosher salt,to taste
- black pepper,to taste
- 1lbdried shiitake mushroom
- boiling water
- 2tbspcanola oil
- 1medium yellow onion,chopped
- ½cupAsian pear,grated
- 1fresh ginger,(2 inch), peeled and sliced
- 5scallions,chopped, white parts only
- 3garlic cloves,crushed
- ¼cuprice wine
- 3tbspsugar
- ½cuplight soy sauce
- ½cupdark soy sauce
- 2tbspgochujang,Korean
- 2tbspmirin
- 2tbspsesame oil
For Serving:
- white rice,cooked
- kimchi
- scallion,sliced
- sesame seed,toasted
Instructions
-
Generously season the short ribs all over with salt and pepper. Let sit at room temperature.
-
Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
-
Preheat the oven to 350 degrees F.
-
Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides for about 10 minutes total, until deeply browned and crispy. Remove the ribs from the pot and transfer to a plate.
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To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, for about 10 minutes, until softened and slightly browned.
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Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
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Add the drained shiitake mushrooms, 1 cup of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
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Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
-
Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds. Enjoy!
Nutrition
- Calories: 941.40kcal
- Fat: 73.81g
- Saturated Fat: 30.44g
- Trans Fat: 0.01g
- Monounsaturated Fat: 33.54g
- Polyunsaturated Fat: 4.32g
- Carbohydrates: 37.76g
- Fiber: 5.50g
- Sugar: 5.43g
- Protein: 33.50g
- Cholesterol: 143.64mg
- Sodium: 1172.79mg
- Calcium: 43.07mg
- Potassium: 1182.67mg
- Iron: 4.21mg
- Vitamin A: 3.54µg
- Vitamin C: 3.91mg
Helpful Technique for Preparing Soy-Braised Short Ribs with Shiitakes
When braising short ribs, it's important to sear them first to lock in the flavors and create a rich, caramelized crust. This process, known as the Maillard reaction, adds depth and complexity to the dish. Also, don't rush the braising process. Low and slow cooking will ensure the meat is tender and flavorful. Lastly, using the shiitake soaking liquid adds an extra layer of umami flavor to the dish, making use of all the ingredients to their fullest potential.
Time-Saving Tips for Preparing Soy-Braised Short Ribs
Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.
Use a pressure cooker: Speed up the cooking time by using a pressure cooker to braise the short ribs in a fraction of the time.
Multi-task: While the short ribs are braising, use the time to prepare the side dishes or clean up the kitchen.
Invest in quality tools: Quality knives and kitchen tools can make prep work faster and more efficient.
Organize your workspace: Keep your kitchen organized and tidy to minimize time spent searching for ingredients and tools.
Prep in bulk: Consider making a larger batch and freezing the extra portions for quick and easy meals in the future.
Substitute Ingredients For Soy-Braised Short Ribs with Shiitakes Recipe
short ribs - Substitute with beef chuck roast: Beef chuck roast has a similar rich and flavorful taste and will work well in this recipe.
dried shiitake mushroom - Substitute with fresh shiitake mushrooms: Fresh shiitake mushrooms can be used as a substitute, but they may have a slightly different texture and flavor when compared to dried ones. Adjust the quantity as needed.
canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil with minimal impact on the overall flavor of the dish.
yellow onion - Substitute with white onion: White onions can be used as a substitute for yellow onions, providing a slightly milder flavor.
pear - Substitute with apple: Apples can be used as a substitute for pears, providing a similar level of sweetness and flavor to the dish.
rice wine - Substitute with dry sherry: Dry sherry can be used as a substitute for rice wine, adding a similar depth of flavor to the dish.
light soy sauce - Substitute with low-sodium soy sauce: Low-sodium soy sauce can be used as a substitute for light soy sauce, reducing the overall sodium content of the dish.
dark soy sauce - Substitute with regular soy sauce: Regular soy sauce can be used as a substitute for dark soy sauce, although the color of the dish may be slightly lighter.
gochujang - Substitute with sriracha: Sriracha can be used as a substitute for gochujang, providing a similar level of heat and flavor to the dish.
mirin - Substitute with rice vinegar + sugar: A mixture of rice vinegar and sugar can be used as a substitute for mirin, providing a similar level of sweetness and acidity to the dish.
sesame oil - Substitute with peanut oil: Peanut oil can be used as a substitute for sesame oil, providing a nutty flavor to the dish.
white rice - Substitute with brown rice: Brown rice can be used as a substitute for white rice, providing a nuttier flavor and additional nutrients.
kimchi - Substitute with pickled vegetables: Pickled vegetables can be used as a substitute for kimchi, providing a similar tangy and spicy flavor to the dish.
scallion - Substitute with chives: Chives can be used as a substitute for scallions, providing a milder onion flavor to the dish.
sesame seed - Substitute with poppy seed: Poppy seeds can be used as a substitute for sesame seeds, providing a similar crunchy texture and nutty flavor to the dish.
Plating Ideas for Soy-Braised Short Ribs and Shiitakes
Elevate the plating: When presenting the soy-braised short ribs with shiitakes, focus on creating an elegant and visually appealing presentation. Use edible flowers and microgreens to add a pop of color and freshness to the dish.
Incorporate texture: Add a contrast of textures to the plate by including a crispy element such as fried shallots or crispy garlic chips. This will provide a delightful crunch alongside the tender short ribs.
Utilize negative space: Embrace the concept of minimalism by allowing some negative space on the plate. This will draw attention to the main components of the dish and create a sense of balance and sophistication.
Highlight the umami flavor: Enhance the umami-rich flavors of the dish by incorporating a drizzle of truffle oil or a sprinkle of porcini mushroom powder. These luxurious touches will elevate the overall taste experience.
Artistic sauce application: Pay attention to the placement of the braising liquid on the plate. Use a squeeze bottle or a small ladle to create artistic swirls or drizzles, adding a touch of finesse to the presentation.
Attention to detail: Garnish the dish with meticulously placed chive batons or sesame tuiles to showcase precision and attention to detail, reflecting the high standards of a Michelin-starred presentation.
Essential Kitchen Tools for Making This Recipe
- Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising and slow-cooking dishes.
- Heatproof bowl: A bowl that can withstand high temperatures, typically used for soaking or mixing hot ingredients.
- Plastic wrap: A thin, transparent film used to cover and protect food items.
- Mixing bowl: A bowl used for combining ingredients, typically made of glass, ceramic, or stainless steel.
- Tongs: A versatile kitchen tool used for gripping and lifting hot or delicate items.
- Chef's knife: A multipurpose knife used for chopping, slicing, and dicing various ingredients.
- Cutting board: A sturdy surface for cutting and preparing ingredients, usually made of wood, plastic, or bamboo.
- Oven: A kitchen appliance used for baking, roasting, and broiling dishes.
- Stove: A cooking appliance with burners or heating elements for stovetop cooking.
- Measuring cups and spoons: Tools for accurately measuring ingredients in specific quantities.
- Saucepan: A deep cooking pot with a handle and a lid, ideal for making sauces and heating liquids.
- Spatula: A flat utensil used for flipping, spreading, and lifting foods.
- Skimmer: A tool with a perforated surface for removing foam or impurities from liquids.
- Aluminum foil: A thin, pliable sheet used for covering and wrapping food items during cooking or storage.
Storage and Freezing Instructions for Soy-Braised Short Ribs
Let the short ribs cool completely to room temperature before storing or freezing. This will prevent condensation from forming and potentially spoiling the meat.
To store in the refrigerator, transfer the cooled short ribs and braising liquid to an airtight container. Make sure the ribs are fully submerged in the liquid to keep them moist. The short ribs will keep in the fridge for up to 4 days.
When ready to reheat, gently warm the short ribs and braising liquid in a covered pot over low heat until heated through. Alternatively, you can reheat individual portions in the microwave.
For longer storage, you can freeze the short ribs for up to 3 months:
- Place the cooled short ribs and braising liquid in a freezer-safe container or resealable freezer bag. If using a container, make sure to leave about an inch of headspace at the top to allow for expansion during freezing.
- If using a freezer bag, remove as much air as possible before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
To thaw frozen short ribs, transfer the container from the freezer to the refrigerator and let it thaw overnight. Once thawed, reheat the short ribs and braising liquid in a covered pot over low heat until warmed through.
If you have any leftover shiitake mushrooms, store them separately in an airtight container in the refrigerator for up to 5 days. They can be added to soups, stir-fries, or other dishes for extra flavor and texture.
How To Reheat Soy-Braised Short Ribs with Shiitakes
Reheat the short ribs in a covered pot or Dutch oven over low heat until warmed through, stirring occasionally to prevent sticking. This method helps retain the moisture and tenderness of the meat while allowing the flavors of the braising liquid to meld together.
For a quicker option, place the short ribs and braising liquid in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until heated through, stirring between each interval to ensure even heating.
If you prefer a crispy exterior on your reheated short ribs, preheat your oven to 400°F (200°C). Place the short ribs on a baking sheet and brush them with a thin layer of the reserved braising liquid. Bake for 10-15 minutes, or until the edges are crispy and the meat is heated through.
For a stovetop method, heat a large skillet over medium heat and add a small amount of canola oil. Once the oil is hot, add the short ribs and sear on each side for 1-2 minutes until crispy. Reduce the heat to low, add some of the reserved braising liquid, and cover the skillet. Simmer for 5-10 minutes, or until the short ribs are heated through.
To maintain the texture of the shiitake mushrooms, reheat them separately from the short ribs. Sauté the mushrooms in a small amount of sesame oil over medium heat until they are warm and slightly crispy, about 3-5 minutes. Serve the reheated mushrooms alongside the short ribs.
Interesting Trivia About Soy-Braised Short Ribs with Shiitakes
Short ribs are a popular cut of beef for braising due to their rich flavor and tenderness when cooked low and slow.
Is Making Soy-Braised Short Ribs at Home Cost-Effective?
This soy-braised short ribs with shiitakes recipe is moderately cost-effective for a household. The combination of short ribs and shiitake mushrooms may be slightly pricier, but the flavors and textures make it worth the investment. The estimated cost for a household of 4 people is around $40-$50. The rich umami flavors from the shiitake mushrooms and the tender, succulent short ribs make this dish a delightful indulgence. Overall Verdict: 8.
Are Soy-Braised Short Ribs with Shiitakes Healthy?
This soy-braised short ribs with shiitakes recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few factors:
- Short ribs are a fatty cut of meat, which can contribute to high saturated fat and cholesterol intake.
- The recipe includes a significant amount of sugar and soy sauce, which can increase the sodium and sugar content of the dish.
- The use of canola oil for searing the short ribs may not be the healthiest choice, as it is a refined oil high in omega-6 fatty acids.
However, the recipe also includes some healthy ingredients, such as shiitake mushrooms, which are rich in nutrients and antioxidants, and ginger, garlic, and scallions, which have anti-inflammatory properties.
To make this recipe healthier, consider the following suggestions:
- Trim excess fat from the short ribs to reduce the overall fat content.
- Use a leaner cut of beef, such as sirloin or tenderloin, to lower the saturated fat content.
- Reduce the amount of sugar and soy sauce used in the recipe, or opt for low-sodium soy sauce to decrease the sodium content.
- Replace canola oil with a healthier cooking oil, such as avocado oil or coconut oil, which are more stable at high temperatures and have a better fatty acid profile.
- Increase the proportion of vegetables in the dish, such as adding more shiitake mushrooms or incorporating other nutrient-dense vegetables like carrots or bok choy.
- Serve the short ribs with a larger portion of kimchi, which is a fermented vegetable dish that provides beneficial probiotics and vitamins.
Editor's Opinion on This Delicious Short Rib Recipe
The soy-braised short ribs with shiitakes recipe is a delightful fusion of flavors and textures. The combination of tender short ribs, earthy shiitake mushrooms, and the umami-rich soy-based braising liquid creates a dish that is both comforting and sophisticated. The use of gochujang and mirin adds depth and complexity to the sauce, while the addition of pear lends a subtle sweetness. This dish is a perfect balance of savory, sweet, and tangy flavors, and it pairs beautifully with steamed white rice and a side of kimchi. It's a culinary masterpiece that will surely impress anyone who tries it.
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Why trust this Soy-Braised Short Ribs with Shiitakes Recipe:
This recipe for soy-braised short ribs with shiitakes is a guaranteed crowd-pleaser. The short ribs are carefully seared to lock in flavor, while the combination of dried shiitake mushrooms and Asian pear adds a unique depth of umami. The braising liquid, featuring a blend of light and dark soy sauce, gochujang, and mirin, infuses the meat with rich, savory notes. The slow braising process ensures tender, fall-off-the-bone short ribs that are perfect for serving over fluffy white rice. This recipe promises a delightful fusion of flavors and textures, making it a must-try for any culinary enthusiast.
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