February 4, 2026

Asian-Spiced Short Ribs

Total thumbs up from everyone! This Asian-Spiced Short Ribs recipe is a one-pot meal that’s warm, comforting, and incredibly tender with rich layered flavors in every bite.

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Ingredients

Organize the ingredients – boneless short ribs, neutral oil (not shown), miso paste, gluten free soy sauce, honey, rice vinegar, sake, garlic, ginger, scallions, and beef broth or stock (not shown).

Searing the Short Ribs

Place 2 tablespoons oil in a Dutch oven or stove-to-oven pan. Heat oil over medium high heat. Add short ribs to the pan. Cook for 4 minutes on one side until browned and seared.

Then flip pieces and sear for another 4 minutes, until browned. Total sear time is 8 minutes.

While searing the short ribs preheat the oven to 325 degrees. Place 2 tablespoons oil in a Dutch oven or stove-to-oven pan. Heat oil over medium high heat. Pat dry short ribs and season both sides with kosher salt and black pepper. Then add short ribs to the pan. Cook for 4 minutes on one side until browned and seared. Then flip pieces and sear for another 4 minutes, until browned. Total sear time is 8 minutes. Remove meat from the pan and set aside on a plate.

Making the Sauce

Place 1/3 cup of miso, 1/4 cup of gluten free soy sauce, 1/3 cup of honey, and 2 tablespoons rice vinegar in a bowl

Place 1/4 cup of miso, 1/4 cup of gluten free soy sauce, 1/3 cup of honey, and 2 tablespoons rice vinegar in a bowl and mix well. Set aside.

Adding the Aromatics and Cooking the Short Ribs

Add sake to the pan and scrape the browned bits from the bottom.

In the same pot (no need to clean!), add the garlic, ginger, and scallions. Cook for one minute, stirring occasionally, until fragrant. Add sake to the pan and scrape the browned bits from the bottom. Next, stir in the sauce. Return the short ribs to the pot with any accumulated juices. Lastly, pour in enough beef broth to just cover the meat. Cover and cook for 90 minutes at 325 degrees on the middle rack. Then increase the heat to 350 degrees and continue cooking covered for an additional 60 minutes. Total cook time is 2 1/2 hours.

Asian-Spiced Short Ribs

To serve you can either keep the meat pieces whole OR use two forks to pull apart the meat. Keep the meat in the sauce and serve with quinoa, if desired. Garnish with extra scallions or sesame seeds optional.

Print Recipe

Asian-Spiced Short Ribs

Prep Time30

Cook Time2 30

Total Time3

Course: dinner

Cuisine: Asian, asian fusion

Keyword: beef broth, boneless short ribs, fresh ginger, garlic, gluten free, gluten free soy sauce, honey, miso paste, rice vinegar, sake, scallions

Servings: 6 people

Author: GFchow @ gfchow.com

Ingredients

3 lbs boneless short ribs or chuck roast
Kosher salt & pepper to season the meat
2 tablespoons neutral oil for searing, such as canola or vegetable
1/4 cup miso paste gluten free
1/4 cup soy sauce gluten free
1/3 cup honey
2 tablespoons rice vinegar
3/4 cup sake or dry white wine
3 cloves garlic minced or grated
2 tablespoons fresh ginger grated
4 scallions sliced into rounds, approximately 1/4 cup
4 cups beef broth or stock just enough to cover meat

Instructions

Preheat oven to 325 degrees.
Place 1/4 cup of miso, 1/4 cup of gluten free soy sauce, 1/3 cup of honey, and 2 tablespoons rice vinegar in a bowl and mix well. Set aside.
Place 2 tablespoons oil in a Dutch oven or stove-to-oven pan. Heat oil over medium high heat. Pat dry short ribs and season both sides with kosher salt and black pepper. Then add short ribs to the pan. Cook for 4 minutes on one side until browned and seared. Then flip pieces and sear for another 4 minutes, until browned. Total sear time is 8 minutes. Remove meat from the pan and set aside on a plate.
In the same pot (no need to clean!), lower the heat to medium and add the garlic, ginger, and scallions. Cook for one minute, stirring occasionally, until fragrant.
Add sake to the pan and scrape the browned bits from the bottom.
Next, stir in the sauce.
Return the short ribs to the pot with any accumulated juices.
Lastly, pour in enough beef broth to just cover the meat. (I needed all four cups).
Cover and cook for 90 minutes on the middle rack. Then increase the heat to 350 degrees and continue cooking covered for an additional 60 minutes. Total cook time is 2 1/2 hours.
To serve you can either keep the meat pieces whole OR use two forks to pull apart the meat. Keep the meat in the sauce and serve with quinoa, if desired. Garnish with extra scallions or sesame seeds optional.

Notes

If you’d like to thicken the sauce, combine 1 tablespoon cornstarch with one tablespoon cold water. Next, remove the meat from the pan, place pot on the stove over medium-low heat, add the cornstarch and and stir sauce until it slightly thickens. Return meat to the pan and coat with sauce.

If you want to make this recipe for a larger group, figure 1/2 pound of short ribs per person.

Short ribs tend to have a high fat content and therefore you may want to defat the sauce (to the best of your ability) by using a large spoon to skim the surface and remove the clear liquid that rises to the top. This step is not necessary. It’s a preference thing!

Mashed potatoes or rice would also be delicious sides.

Recipe from Hot off the Stoever.

If you like this recipe, you may also like these other GFchow recipes. Vegetarian Cassoulet, Slow-Cooker Pulled BBQ Brisket, and Dijon and Cognac Beef Stew.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.