Yield: 2-3 servings
Skill level: Moderate
These soy-braised short ribs are a rich, comforting dish with deep, savory flavor and a subtle hint of sweetness from fresh Autumn Glory apples. Slow-cooked until fork-tender, the beef absorbs a blend of soy, garlic, and sesame for a bold, balanced profile. Served over rice or wrapped in crisp lettuce, this recipe offers versatility while delivering a satisfying, restaurant-quality meal at home.
These braised short ribs are savory, tender, and packed with depth. Perfect for a comforting dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound short rib
- 1 Autumn Glory apple, chopped
- 1 white onion, chopped
- 1 head of garlic, cut in half (skin on)
- ½ cup soy sauce
- 2 cups water or broth
- 1 tablespoon mirin*
- 3 tablespoons sesame oil
- salt and pepper to taste
- Little gem/butter lettuce for wraps
- 2 cups of rice for serving
*white wine or rice wine vinegar may be substituted for mirin
Directions
- In a Dutch oven or deep pot, heat vegetable oil and brown your short ribs on all sides. Remove short ribs from the pot and set aside. If there is a lot of oil, remove some, but keep about 1 tablespoon to mix the rest of your ingredients.
- In the same pot, add chopped onions, garlic, and Autumn Glory and mix well for about 10-15 minutes.
- Add soy sauce, mirin, and sesame oil. Stir well to combine. Finish off the braise with water or broth.
- Let braise and simmer on medium-low for about 5-6 hours until fork-tender.
- While it’s braising, cook white rice and/or wash lettuce.
- Once done, serve short ribs over rice with extra sauce spooned on top, or place in lettuce wraps for a hand-held meal!
Recipe created by Lindsey Eats LA for Superfresh Growers.
