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So here we have it. Quite possibly the best short rib recipe everrrrrrr.  And I mean it. These babies might take a little bit of patience.  But once they're marinated in that delicious soy, brown

Total time

3 minutes


  • 1 cup low sodium soy sauce
  • ¾ cup dark brown sugar
  • 6 garlic cloves (minced)
  • 2 piece fresh ginger (minced)
  • 1 dried red chilies (finely minced)
  • ½ tsp freshly ground black pepper
  • 3 lbs beef short ribs
  • 2 tbsp canola oil
  • 1 tbsp rice wine vinegar
  • 2 cups low sodium beef broth
  • 4 over-easy eggs {optional}
  • chopped green onion (for garnish)


  1. Whisk together soy sauce, brown sugar, garlic, ginger, chilies and pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least one hour. After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside. Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add short ribs and sear until browned on all sides, turning regularly. Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a simmer. Allow to cook 2-3 hours, until meat falls off the bone. Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.

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