Healthy Asian Short Ribs
You need to try this Healthy Asian Short Ribs recipe! It’s an easy meal and makes the most tender beef that’ll just melt in your mouth. The short ribs are roasted in a savory sauce full of Asian flavors to caramelize the ribs for a delicious, juicy dish that you won’t be able to resist.
Keto Asian Short Ribs Recipe
This “braised” short ribs recipe has been one of my absolute favorites recently! It’s such a great way to use up some of those marinade ingredients that you have lying around the house. Plus, preparing this dish is a breeze. It’s cooked low and slow in one pot, so the oven does all the work for you.
The combination of sweet and savory is so delicious, and the flavors are spot-on. The beef is cooked until it’s fork-tender, and the sauce ingredients have so much flavor that you’ll want to lick your plate clean! Cook up a big batch as meal prep, or serve it to your family and friends for an unforgettable dinner.
You can use this Asian short ribs recipe for all sorts of meals — whether you’re having it with your favorite base, with salads, power bowls, tacos, or even enjoying it on its own. It’s such a versatile Asian-inspired dish that can perfectly fit any occasion!
Why You’ll Love It
- An excellent low-carb and keto-friendly meal.
- Everything is cooked all in one pot, making cooking and cleanup effortless.
- The beef ribs come out ridiculously tender and juicy.
- It’s easy to double or triple the recipe for meal prep or a large crowd.
Featured Ingredients
- Boneless Short Ribs: This protein is perfect for absorbing flavor and getting nice and tender when slow-cooked.
- Tamari: Adds a yummy umami flavor and saltiness to the marinade.
- Rice Wine Vinegar: Great for adding a bit of sweetness and acidity to cut through the salty flavors.
- Bone Broth: Adds moisture to the dish along with a nice depth of flavor.
- Garlic: A must-have for any Asian dish.
- Shallot: Adds a mild onion flavor that gives the sauce a flavor boost.
- Monk Fruit Sweetener: A low-carb sweetener that adds a touch of sweetness without spiking blood sugar.
- Ginger: For that spicy kick in the sauce.
- Scallions: Also known as green onions, scallions top the short ribs with a subtle onion flavor and pop of color.
- White Sesame Seeds: Another great topping for extra texture and a nutty flavor.
Substitutions & Additions
Tamari: Feel free to sub out the tamari for soy sauce. It’ll be a bit saltier and less intense in flavor, so you may need to adjust your seasonings to your own taste preferences.
Rice Wine Vinegar: If you don’t have rice vinegar at home, you can use white wine vinegar or apple cider vinegar as a substitute.
Monk Fruit: Rather use a different sweetener? This recipe would taste just as good with other low-carb sweeteners like granulated allulose or erythritol. Coconut sugar and regular brown sugar are also great options if you aren’t watching carbs as closely.
Toppings: Instead of scallions and white sesame seeds, some other options could be sesame oil, chili paste, cilantro, and toasted nuts/seeds.
Hoisin Sauce: This sticky sauce would be a great addition to the dish. Add a tablespoon of hoisin sauce at the same time as adding the bone broth. It’ll give it an extra layer of sweet and savory flavor. Keep in mind that hoisin sauce has extra added sugar.
How to Make Asian Short Ribs
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – SEAR SHORT RIBS
Cut the boneless short ribs into more manageable chunks, seasoning them with a generous amount of salt and pepper.
Then, put them in the oven at 400°F for 15-20 minutes to lock in the flavor.
Pro Tip: You can also quickly sear them in a pan at medium-high heat on the stovetop. Or, skip this step entirely if you’re feeling the express route. Up to you!
STEP 2 – PREPARE SAUCE
In an oven-safe dish, add the Tamari, rice vinegar, bone broth, garlic, shallot, monk fruit sweetener, and fresh ginger.
STEP 3 – ROAST
Once you’ve made your sauce, add in your short ribs. Cover, then place in the oven at 300°F for 2 1/2 to 3 hours.
Pro Tip: If your short ribs are more than 2 1/2 pounds, aim for about an hour per pound + 30 mins. So if it’s 3 pounds, they should cook for about 3 1/2 hours, etc.
After 3 hours, remove the lid. Then, return the dish back to the oven for a second time at 350°F for 1 hour to 1 1/2 hours.
When finished, your fork should slide into the short rib and come out super easily.
STEP 4 – BLEND SAUCE
Remove from the oven and separate the short ribs. Then, use an immersion blender to blend the sauce well.
STEP 5 – ADD TOPPINGS & SERVE
Place the short ribs on a serving plate and pour a few tablespoons of the blended sauce on top. Top with the chopped scallions and white sesame seeds.
Serve on its own, with your favorite base, or however you prefer!
ENJOY!
Serving Suggestions
I personally could eat this dish all by itself, but I also love how it can complement any dish it touches. Have it with your favorite base, like cauliflower rice or my Kaizen low-carb rice!
You could also pair it with your favorite salads. I really like how it is with my Mediterranean Cucumber Salad! Or, make it your star protein in power bowls and tacos. Other great sides I recommend are my Thomas Keller Zucchini, Keto Brussels Sprouts, and Cauliflower Tabbouleh.
Storage
Store any leftover Asian short ribs in an airtight container in the fridge for up to 4 days.
To reheat, place the short ribs and the sauce in an oven-safe dish and heat uncovered at 375°F for 8 to 10 minutes until heated through.
More Recipes You’ll Love
- Joojeh Kabab Recipe
- Low-Carb Saucy Shrimp
- Oven Chuck Roast
- Pistachio Crusted Chicken
- TikTok Salmon Bowl
Healthy Asian Short Ribs
This healthy Asian short ribs recipe is such a great way to use up some of those marinade ingredients that you have lying around the house. Plus, it's cooked low and slow in one pot, so the oven does all the work for you.
Ingredients
- 2 1/2 pounds boneless beef short ribs
- a generous amount of salt and pepper
- 3/4 cup Tamari or soy sauce
- 1/2 cup rice vinegar
- 3-4 cups bone broth
- 6-8 garlic cloves
- 1 shallot, cut in half
- 3-4 tablespoons monkfruit sweetener
- 2 large knobs of fresh ginger
- scallions, finely chopped (for serving)
- white sesame seeds (for garnish)
Instructions
- If needed, cut the boneless short ribs into more manageable chunks, seasoning them with a generous amount of salt and pepper. Place them on a baking sheet and preheat your oven to 400°F (or heat a pan over medium-high heat if you prefer to sear them on the stovetop).
- Transfer the baking sheet to the oven and cook for 15-20 minutes to lock in the flavor. If you prefer to sear them on the stovetop, transfer the meat to the skillet with a little bit of oil and give each side a quick sear until browned. Or, skip this step entirely if you’re feeling the express route. It's completely up to you!
- In an oven-safe dish, add the Tamari, rice vinegar, bone broth, garlic, shallot, monk fruit sweetener, and fresh ginger.
- Add in your short ribs. Cover with aluminum foil or the lid of the baking dish, then place in the oven at 300°F for 2 1/2 to 3 hours. If your short ribs are more than 2 1/2 pounds, aim for about an hour per pound + 30 mins. So if it's 3 pounds, they should cook for about 3 1/2 hours, etc.
- After 3 hours, remove the lid. Return the dish back to the oven for a second time at 350°F for 1 hour to 1 1/2 hours. When finished, your fork should slide into the short rib and come out super easily.
- Remove from the oven and separate the short ribs. Use an immersion blender to blend the remaining pan juices to create your flavorful sauce.
- Place the short ribs on a serving plate and pour a few tablespoons of the blended sauce on top. Top with the chopped scallions and white sesame seeds.
- Serve on its own, with your favorite base, or however you prefer. Enjoy!
Notes
Store any leftover Asian short ribs in an airtight container in the fridge for up to 4 days.
To reheat, place the short ribs and the sauce in an oven-safe dish and heat uncovered at 375°F for 8 to 10 minutes until heated through.
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