When it comes to bold, savory flavors that pack a punch, Vietnamese cuisine never disappoints. Our Vietnamese beef short ribs recipe combines tender, juicy meat with a perfect balance of sweet, salty, and umami flavors. Inspired by traditional Vietnamese marinades, this dish is a true crowd-pleaser that brings a taste of Southeast Asia right to your kitchen.
What makes these ribs so irresistible is the harmonious blend of ingredients like fish sauce, garlic, and fragrant spices. The slow cooking process ensures the meat is fall-off-the-bone tender, while the caramelized glaze adds a mouthwatering depth of flavor. Whether you’re hosting a dinner party or craving something special for family night, these ribs are sure to impress.
Vietnamese Beef Short Ribs Recipe
Ingredients
Here’s what we need to make these irresistible Vietnamese Beef Short Ribs:
- 2 lbs beef short ribs (cut into 2-inch pieces)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon ground black pepper
- 1 medium onion (thinly sliced)
- 2 stalks lemongrass (finely chopped, white part only)
- 1 tablespoon vegetable oil
- 1 cup beef broth
- 2 teaspoons lime juice
- Fresh cilantro and sliced green onions (for garnish)
Step-by-Step Instructions
1. Prepare the Marinade
In a large bowl, combine fish sauce, soy sauce, brown sugar, oyster sauce, honey, minced garlic, grated ginger, black pepper, and chopped lemongrass. Whisk until the sugar dissolves, creating a smooth marinade. The mix will smell boldly aromatic—exactly what we’re going for!
2. Marinate the Short Ribs
Place the beef short ribs in the bowl with the marinade. Use your hands or a spoon to thoroughly coat the ribs with the mixture. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours (overnight for the best flavor).
3. Sear the Ribs
When ready to cook, heat 1 tablespoon vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat. Remove the ribs from the marinade (reserve the marinade for later) and pat them dry with a paper towel to ensure browning. Sear the short ribs on all sides until browned—this locks in flavor and creates a caramelized crust.
4. Cook the Ribs in Sauce
In the same pan, add the sliced onion and sauté until softened, about 2 minutes. Pour the reserved marinade into the pan, followed by 1 cup beef broth. Stir to combine, then return the short ribs to the pan. Lower the heat to a gentle simmer, cover with a lid, and allow the ribs to braise for 2 hours, or until they are fall-off-the-bone tender.
| Cooking Step | Time Required |
|---|---|
| Searing the ribs | 5-7 minutes |
| Cooking in sauce (braising) | 2 hours |
5. Add Finishing Touches
Once the ribs are tender, stir in the lime juice for a bright kick to balance the sweetness and richness. Transfer the ribs to a serving dish. Garnish with fresh cilantro and sliced green onions for a pop of color and freshness.
Ingredients
To make these delicious Vietnamese Beef Short Ribs, we will start by preparing a savory, aromatic marinade and then focus on the ribs themselves. Here’s everything we need for this mouthwatering recipe, broken down step-by-step for clarity.
For The Marinade
The marinade is the heart of this dish, infusing the meat with the bold, savory-sweet flavors of Vietnamese cuisine.
- 4 tablespoons fish sauce (high-quality for authentic flavor)
- 3 tablespoons soy sauce (use light soy for balance)
- 2 tablespoons brown sugar (packed, for a touch of sweetness)
- 1 tablespoon honey (optional, for added depth)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated (fresh is best)
- 1 teaspoon black pepper, freshly cracked
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
For The Ribs
The recipe highlights tender beef short ribs, slow-cooked for perfection. Use these ingredients for preparing and cooking the ribs.
- 2 pounds beef short ribs (bone-in, trimmed of excess fat)
- 1 cup beef broth (low-sodium for better control of saltiness)
- Reserved marinade (from the above list) for braising
- 2 tablespoons vegetable oil (for searing)
Optional Garnishes
Enhance both the look and flavor of the dish with vibrant garnishes:
- Fresh cilantro, chopped
- 2 green onions, thinly sliced
- Lime wedges, for a tangy, citrusy finish
- 1 teaspoon sesame seeds, toasted (optional)
These ingredients come together to create the perfect balance of flavors—bold, tangy, and slightly sweet—and ensure a visually appealing dish.
Tools And Equipment
To make the Vietnamese beef short ribs recipe effortlessly, it’s essential to have the right tools and equipment ready. These items ensure precise preparation and cooking, helping us achieve perfectly tender and flavorful ribs. Here’s what we need:
Essentials for Preparation
- Cutting board: For chopping garlic, ginger, and herbs.
- Sharp chef’s knife: To finely mince garlic and julienne ginger with precision.
- Mixing bowl: To whisk the marinade ingredients until fully combined.
- Measuring cups and spoons: Ensures accurate proportions of fish sauce, soy sauce, sugar, and other ingredients.
- Whisk: For blending the marinade smoothly.
Cooking Equipment
- Heavy-bottomed skillet or cast-iron pan: Ideal for searing the beef short ribs evenly and locking in their flavors.
- Dutch oven or deep braising pan with a lid: A must-have for slow cooking the ribs, maintaining consistent heat, and tenderizing the meat.
- Tongs: To easily flip and handle the ribs during searing and serving.
- Fine mesh strainer: Optional but useful for straining the marinade or beef broth, ensuring a smooth sauce.
Presentation and Garnishing
- Serving platter: To showcase the beautifully braised short ribs.
- Microplane or zester: Helpful for zesting lime for added brightness.
- Small bowls: For serving garnishes like fresh cilantro, sliced green onions, and lime wedges on the side.
Summary of Tools and Their Uses
| Tool/Equipment | Purpose |
|---|---|
| Cutting board | For chopping garlic, ginger, and herbs. |
| Sharp chef’s knife | Precise mincing and cutting. |
| Mixing bowl | Mixing marinade ingredients. |
| Measuring cups and spoons | Accurate proportion measurement. |
| Whisk | Ensures the marinade blends smoothly. |
| Heavy-bottomed skillet | Searing beef short ribs evenly. |
| Dutch oven or braising pan | Slow cooking and tenderizing ribs. |
| Tongs | Easy handling of short ribs. |
| Fine mesh strainer | Straining marinade or broth for smooth consistency. |
| Serving platter | Presenting the final dish beautifully. |
| Microplane/Zester | Zesting lime for a bright, fresh finish. |
| Small bowls | Serving optional garnishes for added flavor. |
By using these tools, we create an organized and seamless cooking process, allowing the star of this recipe–the tender Vietnamese beef short ribs–to truly shine.
Directions
Let’s dive into the step-by-step process to create perfectly tender and flavorful Vietnamese beef short ribs. Each stage ensures the ribs are packed with bold, authentic flavors that will make this dish unforgettable.
Prep
- Prepare the ribs: On a sturdy cutting board, trim any excess fat from the bone-in beef short ribs. Pat them dry with paper towels to ensure an even sear later.
- Gather ingredients and tools: Measure and organize the marinade ingredients—fish sauce, soy sauce, brown sugar, honey, minced garlic, grated ginger, black pepper, sesame oil, and rice vinegar. Have your tools ready: a mixing bowl, whisk, chef’s knife, and measuring spoons.
Marinate The Beef Short Ribs
- In a large mixing bowl, combine the fish sauce, soy sauce, brown sugar, honey, garlic, ginger, black pepper, sesame oil, and rice vinegar. Whisk until the sugar dissolves completely.
- Place the beef short ribs in a shallow dish or a large resealable plastic bag. Pour the marinade over the ribs, ensuring they’re fully coated.
- Cover the dish or seal the bag, then refrigerate for at least 4 hours, preferably overnight. This allows the sweet, salty, and umami flavors to penetrate the meat.
Prepare The Grill Or Oven
- For grilling: Preheat your grill to medium heat (around 350°F) and oil the grates to prevent sticking.
- For oven cooking: Preheat your oven to 325°F. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat and add 2 tablespoons of vegetable oil for searing.
- While the grill or oven is preheating, remove the ribs from the marinade. Reserve the marinade liquid for braising.
Cook The Ribs
- Sear the ribs: Using tongs, sear the ribs in the skillet or on the grill for about 2-3 minutes per side, until browned. This step locks in key flavors and adds a delectable caramelized crust.
- For oven-braising: Transfer the seared ribs and reserved marinade to a Dutch oven or deep braising pan. Add 2 cups of low-sodium beef broth, ensuring the liquid comes halfway up the ribs. Cover with a lid.
- Cook in the preheated oven for about 2 hours, flipping the ribs halfway through.
- For grilling: After searing, lower the grill temperature to medium-low and baste the ribs with the reserved marinade every 10 minutes. Cook for 1.5-2 hours, turning frequently, until the ribs are fall-off-the-bone tender.
- Once cooked, remove the ribs and allow them to rest for 10 minutes before serving.
Prepare The Garnishes
- Finely chop a handful of fresh cilantro and slice green onions thinly on the diagonal.
- Cut lime wedges and zest the lime using a microplane for an extra citrusy accent.
- Lightly toast sesame seeds in a dry skillet over medium heat for 1-2 minutes, stirring frequently.
“The garnishes not only enhance the visual appeal but also add fresh, tangy, and nutty flavors that bring the entire dish together.”
Set the garnishes aside and serve the ribs with a vibrant mix of cilantro, green onions, a sprinkle of sesame seeds, and a squeeze of lime juice. Pair these succulent Vietnamese beef short ribs with steamed rice or pickled vegetables for a complete meal.
Serving Suggestions
When it comes to serving Vietnamese beef short ribs, pairing and presentation are just as important as the preparation. This dish provides a wonderful blend of savory, sweet, and umami flavors, and with the right accompaniments, it becomes a complete meal that delights all senses. Below are our recommendations for the best ways to serve these mouthwatering ribs.
1. Classic Base Options
To fully enjoy the rich and tender short ribs, serve them over one of the following bases:
- Steamed Jasmine Rice: Its subtle aroma and fluffy texture absorb the flavorful sauce perfectly.
- Sticky Rice: For a chewy, slightly sweet contrast to the savory ribs.
- Rice Noodles (Bún): These light, springy noodles catch the marinade’s flavors beautifully.
- Garlic Fried Rice: Adds a burst of flavor while still complementing the ribs.
| Base Option | Texture Profile | Flavor Pairing Benefits |
|---|---|---|
| Steamed Jasmine Rice | Light, aromatic, fluffy | Absorbs flavors without overwhelming |
| Sticky Rice | Chewy, slightly sweet | Provides a balanced contrast |
| Rice Noodles (Bún) | Soft, springy | Catches sauce for a cohesive bite |
| Garlic Fried Rice | Toasty, flavorful, packed | Enhances savory and umami notes |
2. Vibrant Vegetables
Pair the ribs with fresh, crunchy, or tangy vegetables to balance the richness of the dish. Try these options:
- Pickled Vegetables (Đồ chua): Use pickled carrots, daikon, or cucumber for a tangy bite to cleanse the palate.
- Steamed Bok Choy: Lightly seasoned with garlic and sesame oil, its mild flavor complements the ribs.
- Fresh Herb Salad: Combine cilantro, mint, and Thai basil, drizzled with a light lime vinaigrette for a refreshing crunch.
- Shredded Cabbage Slaw: Toss with rice vinegar and fish sauce for a Vietnamese-inspired side.
3. Garnishes That Elevate the Dish
Enhance the visual appeal and flavor complexity of the dish with these garnishes:
- Chopped Fresh Cilantro: Adds a pop of green and herbal freshness.
- Sliced Green Onions: Brings a mild oniony sharpness.
- Toasted Sesame Seeds: Nutty and aromatic for an extra layer of complexity.
- Lime Wedges: Allow individual diners to add a zesty brightness to their liking.
Pro Tip: Sprinkle just a dash of flaky sea salt or a splash of soy sauce when serving for an amplified savory kick.
4. Additional Dips and Sauces
Serve these alongside the ribs for added flavor variety:
- Nuoc Cham Sauce: A tart and sweet Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chili.
- Hoisin or Sriracha: For those who want extra sweetness, smokiness, or heat.
| Sauce/Dip Option | Flavor Profile | Complements |
|---|---|---|
| Nuoc Cham | Tangy, sweet, umami-rich | Balances the ribs’ bold flavors |
| Hoisin Sauce | Sweet, smoky | Adds depth to sweeter marinades |
| Sriracha | Spicy, garlicky, slightly tangy | Elevates those who crave heat |
5. Ideal Beverages for Pairing
Complete your dining experience with beverages that enhance Vietnamese flavor profiles:
- Iced Jasmine Tea: Light and floral, a cooling complement to the bold ribs.
- Vietnamese Iced Coffee (Cà Phê Sữa Đá): Sweet, creamy, and bold, it pairs well with the rich flavors.
- Light Beer: A crisp lager or pilsner refreshes and helps cleanse the palate.
By combining these serving suggestions, we can ensure the Vietnamese beef short ribs stand out as the centerpiece of a truly memorable meal.
Tips For Success
Mastering the perfect Vietnamese Beef Short Ribs requires careful attention to detail. Follow these tips to ensure your ribs turn out tender, flavorful, and irresistibly delicious every time.
Choosing The Right Beef Short Ribs
Selecting the right cut of beef short ribs is crucial for achieving a fall-off-the-bone texture and rich flavor.
- Opt for Bone-In Short Ribs: Bone-in ribs provide more flavor and retain moisture during the cooking process. The bones also contribute to the depth of the broth.
- Look for Marbling: Choose ribs with even marbling throughout the meat. The fat will render during cooking, keeping the ribs juicy and tender.
- Avoid Pre-Cut Thin Ribs: While tempting, thinly sliced short ribs or flanken-style cuts are not ideal for braising. Stick with the chunkier English-cut for best results.
Pro Tip: Visit butcher shops or specialty markets for the freshest and highest-quality beef short ribs. Don’t hesitate to ask your butcher for recommendations and trimming.
Adjusting The Marinade Flavor
The marinade is at the heart of the authentic Vietnamese flavors in this dish. Customizing it to suit your taste ensures your ribs always hit the flavor profile you crave.
- Balancing Sweet, Salty, and Tangy Notes: Taste your marinade before adding it to the ribs. Adjust the ratio of soy sauce, fish sauce, and brown sugar for balance.
- Add Heat if Desired: If you enjoy spicier flavors, add 1-2 teaspoons of chili garlic sauce, sambal oelek, or crushed red pepper flakes to the marinade.
- Don’t Overpower the Meat: While bold flavors are key in Vietnamese cuisine, make sure the marinade complements, rather than overpowers, the natural beefy flavor of the ribs.
Flavor Tip: Freshly grated ginger and crushed garlic release stronger aromatics, so always use fresh ingredients instead of pre-minced options for maximum flavor.
Cooking Temperature And Time
Achieving perfectly tender beef short ribs comes down to maintaining the optimal temperature and cooking duration. Here’s how:
| Cooking Method | Temperature | Time | Guidelines |
|---|---|---|---|
| Braising in Oven | 325°F | 2-2.5 hours | Keep the ribs fully submerged in the braising liquid. Cover with a lid to trap steam for tender results. |
| Slow Cooker Method | Low Setting | 6-8 hours | Always let the marinade and liquid coat the ribs evenly for consistent tenderness. |
| Instant Pot Method | High Pressure | 40-45 minutes | Allow natural pressure release for 10-15 minutes to avoid toughening the meat. |
- Sear the Meat First: Always sear the short ribs over medium-high heat to develop a flavorful crust before braising or slow cooking.
- Don’t Rush: Cook the ribs low and slow for meat that’s tender enough to fall off the bone. This ensures the connective tissues break down properly.
Temperature Tip: Always check internal doneness with a meat thermometer. The ribs should reach an internal temperature of 190-205°F for optimal tenderness and moisture retention.
By focusing on these core elements—choice of ribs, marinade adjustments, and cooking precision—you’ll consistently deliver Vietnamese Beef Short Ribs that are a flavorful hit at any meal.
Make-Ahead Instructions
Planning ahead can be a game-changer when preparing Vietnamese beef short ribs. By starting early, we can enhance the flavors and streamline the cooking process for stress-free mealtime preparations. Here’s how we can effectively make this dish ahead of time:
1. Marinating the Ribs in Advance
- Prepare the marinade as instructed, combining fish sauce, soy sauce, brown sugar, honey, garlic, ginger, sesame oil, rice vinegar, and black pepper.
- Coat the beef short ribs generously with the marinade in a large, resealable bag or airtight container.
- For the best flavor, marinate the ribs for at least 4 hours but preferably overnight (8-12 hours) in the refrigerator. Longer marination ensures the savory and sweet notes penetrate deeply into the meat.
Pro Tip: If we’re short on time, we can prepare the marinade up to 2 days in advance and keep it chilled. This gives us one less step to worry about on cooking day.
2. Preparing the Ribs Ahead
- Trim the ribs and pat them dry a day ahead. Properly drying helps with even searing, resulting in that irresistible crust.
- Sear the ribs in a heavy-bottomed skillet or cast-iron pan until browned. After searing, allow the ribs to cool and store them in a covered dish or container.
3. Pre-Braising Steps
- Combine the reserved marinade with beef broth (or your preferred braising liquid) ahead of time. This reduces prep work on the day of serving.
- If pre-braising, cook the ribs in the braising liquid until tender. Once cooled, refrigerate the mixture in an airtight container. When ready to serve, simply warm it up and reduce the liquid to thicken into a luscious sauce.
| Step | What to Prepare Ahead | Storage Instructions |
|---|---|---|
| Marinating | Marinade & ribs | In a resealable bag; refrigerate for up to 12 hrs |
| Trimming & Searing | Ribs (optional) | In an airtight container; refrigerate for 1 day |
| Pre-Braising (Optional) | Braising liquid & cooked ribs | Refrigerate in braising pan or container; 2 days |
4. Storing and Reheating
- Store braised ribs with the sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat in a Dutch oven or saucepan, stirring occasionally to prevent scorching. Add a splash of beef broth or water if the sauce thickens too much.
Note: To preserve the texture and flavor, avoid microwaving the ribs as this can dry them out.
Storage And Reheating
Proper storage and reheating are essential for maintaining the authentic flavors and tender texture of our Vietnamese beef short ribs. Follow these steps to ensure your leftovers stay just as delicious as when freshly made:
Storage Guidelines
- Cool Completely: Allow the short ribs to cool to room temperature before storing. This helps prevent condensation, which can affect texture and flavor.
- Transfer to Airtight Containers: Place the ribs and any remaining sauce into a clean, airtight container to preserve their moisture and flavors.
- Refrigerate or Freeze:
- For short-term storage, refrigerate the ribs. They can be kept in the fridge for up to 4 days.
- For longer storage, freeze the ribs. They can be stored in the freezer for up to 3 months with proper packaging.
- Label and Date: Always label your containers with the date to keep track of freshness.
| Storage Method | Duration |
|---|---|
| Refrigeration | Up to 4 days |
| Freezing | Up to 3 months |
Reheating Methods
Take the time to reheat your beef short ribs properly so their fall-off-the-bone texture and savory flavors remain intact. Avoid microwaving, as it may dry out the meat or make it rubbery.
Stovetop Reheating
- Place the leftover ribs and sauce in a skillet or saucepan.
- Set the heat to low to gently warm the ribs.
- Add 2-3 tablespoons of beef broth or water to prevent the sauce from thickening too much.
- Cover with a lid and let the ribs heat through, stirring occasionally. This should take 8-10 minutes.
Oven Reheating
- Preheat the oven to 300°F.
- Arrange the ribs in an oven-safe dish and pour the sauce over them. Cover tightly with aluminum foil to retain moisture.
- Bake for 20-25 minutes until the ribs are heated through.
Tips for Freezer Meals
- Thaw frozen short ribs in the refrigerator overnight before reheating.
- For reheating from frozen, add an additional 15-20 minutes to the cooking time when using the oven method.
Conclusion
Vietnamese beef short ribs bring together bold flavors, tender textures, and a touch of elegance that’s perfect for any occasion. With thoughtful preparation, the right ingredients, and a bit of patience, this dish transforms into a show-stopping centerpiece.
Whether you’re hosting a dinner party or treating your family to something special, these ribs promise to deliver a memorable dining experience. Pair them with your favorite sides, garnishes, and beverages to create a well-rounded meal that’s as satisfying as it is flavorful. Let’s make every bite count!
Frequently Asked Questions
What makes Vietnamese beef short ribs unique?
Vietnamese beef short ribs stand out due to their bold combination of sweet, salty, and umami flavors, achieved through a traditional marinade made from fish sauce, garlic, ginger, and various spices. The slow cooking process ensures the ribs are tender, juicy, and packed with savory goodness.
How long should I marinate the ribs?
For the best flavor, marinate the ribs for at least four hours. For optimal results, it’s recommended to marinate them overnight to allow the flavors to fully penetrate the meat.
What’s the best cooking method for these ribs?
The ribs can be oven-braised or grilled. Oven-braising ensures they become fall-off-the-bone tender, while grilling adds a smoky, charred flavor. Both methods work depending on your preference.
Can I prepare the ribs ahead of time?
Yes, you can prepare the ribs ahead by marinating them up to 24 hours in advance. You can also sear the ribs and combine the braising liquid beforehand to save time on the day of serving.
How should I serve Vietnamese beef short ribs?
Serve the ribs with jasmine rice, sticky rice, or rice noodles. Pair them with fresh vegetables or pickled sides, and garnish with cilantro, sliced green onions, and lime wedges for enhanced flavor and presentation.
What tools do I need to make this recipe?
Key tools include a sharp chef’s knife, cutting board, mixing bowl, whisk, heavy-bottomed skillet or cast-iron pan, and a Dutch oven or braising pan. Tongs and a fine mesh strainer are helpful for handling the ribs and the sauce.
How do I store leftovers?
Cool the ribs completely, then store them in an airtight container. Refrigerate for up to four days or freeze for up to three months. Reheat using a stovetop or oven method to maintain texture and flavor.
Can I customize the marinade?
Absolutely! Adjust the sweetness, saltiness, or spice level to suit your taste. For example, add more honey for a sweeter profile or chili for extra heat. Be sure to taste the marinade before applying it to the ribs.
What are good beverage pairings for this dish?
Pair Vietnamese beef short ribs with iced jasmine tea, Vietnamese iced coffee, or a light beer. These drinks complement the dish’s bold flavors and provide a refreshing balance.
Why should I use bone-in beef short ribs?
Bone-in short ribs provide better flavor and tenderness due to the marbling and natural richness of the bones, which enhance the dish during the slow cooking process.