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