Recipe: Short Ribs

These braised short ribs will take a few hours to make, but are well worth the wait

Credit: Flickr/ulterior epicure

You’ll need a few hours to make this short ribs recipe, but it’ll be well worth it

This short ribs recipe comes from Pacific Goldfish Kitchen in Yaletown, one of this year’s participants in Dine Out Vancouver


  • 5 lbs. short ribs, grilled on both sides

  • 10 garlic cloves, peeled

  • 1/2 large onion

  • 12 cups water

  • 1 small can coconut milk

  • 1/4 cup sugar

  • 2 grams Thai bird chilies

  • 1 cup soy sauce

  • 12 grams star anise


  1. Marinate the short ribs in soy sauce for 30 minutes, then season with salt and pepper.
  2. On your barbecue, grill each rib until well caramelized.
  3. Set aside to cool in an oven-safe dish with sides that are double the height of the ribs.
  4. In a large pot, combine all ingredients together except short ribs.
  5. Bring to a boil and pour over the ribs.
  6. Watch that the liquid doesn’t overflow (each rib should be just covered).
  7. Cover with tin foil and place in a 325°F oven till tender (2-3 hours).
  8. Remove and let cool in liquid.
  9. Once cool remove ribs from liquid.
  10. Place the liquid in a thick-bottomed pot and allow to reduce by 3/4.
  11. The liquid will reduce to a thick sauce for glazing the ribs.
  12. Garnish with sliced red pepper and green onions.

Recipe courtesy Caren McSherry from the Gourmet Warehouse

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.