Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe

Introduction

These Sweet & Spicy Soy Braised Short Rib Steamed Buns combine tender, flavorful beef with fresh, crunchy slaw all tucked into soft, fluffy bao buns. Perfect for an impressive yet approachable meal, they offer a wonderful balance of savory, sweet, and spicy flavors that will delight your taste buds.

Ingredients

• 3 lbs bone-in beef short ribs, English-cut
• Kosher salt & freshly ground black pepper, to taste
• 1-2 tablespoons olive oil
• ¾ cup low-sodium soy sauce
• ¾ cup water
• ¼ cup Shaoxing wine (or any dry sherry cooking wine)
• ⅓ cup packed dark brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2-4 teaspoons chili paste (such as Sambal Oelek)
• 4 scallions, chopped
• 1 small red chili pepper, sliced (optional)
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, julienned
• 3 tablespoons white vinegar
• 1 teaspoon honey
• 1 teaspoon sesame seeds
• Kosher salt & freshly ground black pepper, to taste
• 10-15 pre-made bao buns, from a local Asian market

Instructions

1. Step 1: Generously season the short ribs with salt and pepper on all sides. Let them rest at room temperature for at least 30 minutes. Meanwhile, preheat the oven to 325°F.
2. Step 2: Heat 1 tablespoon of olive oil in a deep Dutch oven over medium-high heat. Add a few short ribs at a time, searing all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer browned ribs to a plate and repeat, adding more oil if needed.
3. Step 3: Return all browned short ribs and any juices to the pot. Turn off the heat, then add soy sauce, water, Shaoxing wine, brown sugar, maple syrup, garlic paste, ginger paste, chili paste, scallions, and sliced chili pepper if using. Stir gently to combine.
4. Step 4: Cover the pot and place it in the preheated oven. Braise the ribs for 2½ to 3 hours until tender and falling off the bone. About 20 minutes before done, prepare the slaw and steam the buns.
5. Step 5: In a large bowl, mix green cabbage, red cabbage, julienned carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Toss well, cover, and refrigerate until serving.
6. Step 6: Steam the bao buns following package instructions until soft and warm.
7. Step 7: When ribs are done, shred the beef using two forks. Stir the shredded meat back into the braising liquid and let it soak up the flavors for a few minutes.
8. Step 8: To assemble, open a steamed bun, add a spoonful of slaw, then top with braised short rib. Drizzle with some of the braising liquid if desired. Serve immediately and enjoy!

Tips & Variations

• Use Shaoxing wine for authentic flavor, but dry sherry works well as a substitute.
• Adjust the chili paste amount to control the heat level to your liking.
• For extra sweetness, drizzle a little more maple syrup over the finished buns.
• If you don’t find pre-made bao buns, soft steamed buns or even small pita breads can be used as a substitute.
• Make the slaw a few hours ahead to let the flavors meld and crisp it up nicely.

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. Keep the slaw and buns separate to maintain texture. Reheat the meat gently on the stove or microwave, avoiding overheating to keep it tender. Buns are best steamed fresh but can be wrapped in a damp paper towel and microwaved briefly if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, but bone-in ribs add extra flavor during braising. Adjust cooking time as boneless ribs may cook a bit faster.

How do I steam bao buns if I don’t have a steamer?

You can steam buns in a large pot with a heat-safe plate or rack placed above simmering water, covered with a lid. Alternatively, microwave buns wrapped in a damp paper towel for a quick steam effect.

Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe

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★★★★★

4.9 from 136 reviews

This Sweet & Spicy Soy Braised Short Rib Steamed Buns recipe features tender, fall-off-the-bone English-cut beef short ribs slowly braised in a rich, flavorful soy-based sauce with a perfect balance of sweet, spicy, and savory notes. Paired with a crisp and refreshing cabbage-carrot slaw and fluffy steamed bao buns, these buns offer a delightful fusion of textures and tastes, ideal for an impressive yet comforting meal.

• Author: Nora
• Prep Time: 45 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 45 minutes
• Yield: 10–15 steamed buns 1x
• Category: Main Dish
• Method: Braising
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Short Ribs and Braising Sauce

• 3 lbs bone-in beef short ribs, English-cut
• Kosher salt & freshly ground black pepper, to taste
• 1–2 tablespoons olive oil
• ¾ cup low-sodium soy sauce
• ¾ cup water
• ¼ cup Shaoxing wine (or any dry sherry cooking wine)
• ⅓ cup packed dark brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2–4 teaspoons chili paste (Sambal Oelek recommended)
• 4 scallions, chopped
• 1 small red chili pepper, sliced (optional)

Slaw

• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 medium carrot, julienned
• 3 tablespoons white vinegar
• 1 teaspoon honey
• 1 teaspoon sesame seeds
• Kosher salt & freshly ground black pepper, to taste

Buns

• 10–15 pre-made bao buns, from local Asian market

Instructions

1. Season & Rest the Short Ribs: Generously season the short ribs with kosher salt and freshly ground black pepper on all sides. Set the ribs aside to rest and come to room temperature for at least 30 minutes. Preheat the oven to 325°F (163°C) during this time.
2. Brown the Short Ribs: In a deep Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Once hot, swirl the pot to evenly coat the bottom. Add short ribs in batches, avoiding overcrowding. Sear each side until a deep brown crust forms, about 2-3 minutes per side. Transfer browned ribs to a clean plate. Add more oil if needed and repeat until all ribs are browned.
3. Assemble the Braise: Return browned short ribs and any collected juices to the pot. Turn off the heat. Add soy sauce, water, Shaoxing wine, dark brown sugar, maple syrup, garlic paste, ginger paste, chili paste, chopped scallions, and sliced red chili pepper (if using). Stir gently to combine all ingredients evenly.
4. Braise the Short Ribs: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2½ to 3 hours until the ribs are meltingly tender and falling off the bone. Approximately 20 minutes before the ribs finish, begin preparing the slaw and steam the buns.
5. Make the Slaw: In a large bowl, combine green cabbage, red cabbage, julienned carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Toss until well mixed. Cover and chill the slaw in the refrigerator until ready to serve.
6. Steam the Bao Buns: Steam the bao buns according to the package instructions, using a steamer or steaming pot with an insert for best results.
7. Assemble the Steamed Buns & Serve: Remove the short ribs from the oven. Using two forks or gloved hands, shred the beef, mixing it with the braising liquid to soak up the flavors. Set up your assembly station with steamed buns and chilled slaw. Fill each bun with a generous amount of slaw and top with shredded braised short rib. Optionally, spoon some braising liquid over the filling for extra moisture and flavor. Serve immediately and enjoy!

Notes

• Allow the short ribs to come to room temperature before searing to ensure even cooking.
• Do not overcrowd the pan when browning the ribs; sear in batches to develop a good crust.
• Shaoxing wine can be substituted with dry sherry if unavailable.
• Adjust the amount of chili paste based on your spice preference.
• Pre-made bao buns from an Asian market can save time; however, homemade buns work well too.
• For a vegetarian version, substitute the short ribs with shiitake mushrooms or jackfruit and adjust the cooking time accordingly.
• The braising liquid makes a delicious sauce—spoon it generously over the assembled buns.

Keywords: short ribs, bao buns, steamed buns, soy braised short ribs, sweet and spicy ribs, Asian fusion, braised meat, cabbage slaw, savory buns