Imagine the deep, amber hues of tender short ribs, glistening with a glossy carrot-ginger glaze that fills the room with a tantalizing aroma of sweet, savory, and spicy notes.
The first bite reveals a melt-in-your-mouth texture, a perfect blend of comfort and indulgence. This dish is a personal favorite because it brings warmth and joy to my family gatherings, especially when time is scarce.
On busy weeknights or leisurely Sunday suppers, the promise of a meal that’s both elegant and hearty is a blessing.
I remember a particularly chaotic week when this dish saved dinner—its slow-cooked, rich flavors made everything right again, offering solace and satisfaction to our table.
Ready to transform your mealtime experience with this delicious dish? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect balance of sweet and savory notes.
- Uses pantry staples like soy sauce, honey, and garlic for convenience.
- Cooks to tender perfection, making it a comforting and satisfying meal.
- Impresses guests with an elegant presentation and rich taste.
- Complements various side dishes, offering versatility for meal planning.
Ingredients
- 4 pounds beef short ribs — choose well-marbled cuts for tenderness.
- 2 tablespoons olive oil — opt for extra virgin for richer flavor.
- 1 teaspoon salt — sea salt preferred for better mineral content.
- 1/2 teaspoon black pepper — freshly ground for ideal aroma.
- 2 cups beef broth — use low-sodium to control saltiness.
- 1 cup carrot juice — fresh-pressed if available for natural sweetness.
- 1/4 cup soy sauce — choose low-sodium to balance flavors.
- 1/4 cup honey — local raw honey adds depth.
- 2 tablespoons ginger, grated — use fresh for a more vibrant taste.
- 4 cloves garlic, minced — fresh cloves yield a stronger flavor.
- 1 tablespoon rice vinegar — unseasoned is best for purity.
- 1 bunch collard greens, chopped — verify they’re fresh and tender.
- 1 tablespoon sesame oil — toasted for a nutty aroma.
Step-by-Step Method
Season the Ribs
Begin by seasoning the short ribs with salt and pepper on all sides. This helps to enhance the flavor of the meat and prepares it for browning.
Sear the Meat
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs, ensuring they’re browned on all sides. This process locks in juices and builds a flavorful crust.
Set the ribs aside once browned.
Prepare the Glaze
In the same Dutch oven, combine beef broth, carrot juice, soy sauce, honey, grated ginger, and minced garlic. Stir thoroughly, scraping up any browned bits from the bottom to incorporate all flavors into the glaze.
Simmer & Cook
Bring the mixture to a simmer. Return the short ribs to the pot, ensuring they’re submerged in the glaze.
Cover the Dutch oven and transfer it to a preheated oven set to 325°F (165°C). Allow the ribs to cook for 2.5 hours.
Rest the Dish
Remove the pot from the oven and let it rest for 10 minutes. Resting the ribs allows the juices to redistribute throughout the meat, resulting in tender and flavorful short ribs.
Sauté the Greens
In a separate pan, heat sesame oil over medium heat. Add chopped collard greens and sauté until wilted.
This adds a nutritious and vibrant side to complement the richness of the short ribs.
Serve & Drizzle
Arrange the short ribs on a serving platter with the sautéed collard greens. Drizzle the remaining glaze from the pot over the ribs for added flavor.
Serve and enjoy your delicious Carrot-Ginger Glazed Short Ribs with Greens!
Ingredient Swaps
- For a budget-friendly option, substitute beef short ribs with pork ribs.
- If soy sauce isn’t available or for a gluten-free option, use tamari or coconut aminos.
- Replace collard greens with kale or spinach for a different green vegetable option.
- Use maple syrup or agave nectar instead of honey for a vegan glaze.
You Must Know
- Preheat the Oven: Confirm your oven is preheated to 325°F (165°C) before beginning to cook the short ribs for ideal cooking conditions.
- Sear for Flavor: Always brown the short ribs on all sides in the Dutch oven before braising. This step locks in flavor and adds depth to the dish.
- Simmer the Glaze: After browning the ribs, be sure to scrape up any browned bits from the bottom of the pot when adding the broth and other ingredients, as this adds flavor to the glaze.
- Rest Before Serving: Allow the short ribs to rest for at least 10 minutes after removing from the oven. This helps redistribute juices and enhances the overall taste and texture.
- Customize the Glaze: Adjust the glaze’s sweetness and savory balance by adding more honey or soy sauce according to your taste preferences for a personal touch.
Serving Tips
- Pair with mashed potatoes or creamy polenta for a comforting side dish.
- Garnish with fresh cilantro or parsley for a pop of color and freshness.
- Serve with a side of crusty bread to soak up the flavorful glaze.
- Add a side salad with a light vinaigrette to balance the rich flavors.
- Present on a large platter for a family-style serving experience.
Storage & Make-Ahead
Carrot-Ginger Glazed Short Ribs can be stored in the fridge for up to 3 days.
For make-ahead convenience, cook the dish fully and freeze it for up to 3 months.
Thaw overnight in the refrigerator before reheating gently to maintain flavor and texture.
Reheating
To gently reheat carrot-ginger glazed short ribs, use a microwave on low power.
Alternatively, you can use an oven at 300°F.
Another option is to reheat on a stovetop over low heat to maintain moisture and flavor.
Culinary Significance and Traditions
As we explore the culinary significance and traditions of carrot-ginger glazed short ribs, it’s fascinating to see how this dish marries bold flavors with comforting familiarity.
The combination of tender short ribs with the sweet, tangy glaze evokes a sense of warmth and satisfaction, while the ginger adds a spicy kick that keeps things exciting.
This dish is rooted in tradition, yet it embraces modern twists, making it a favorite for gatherings and celebrations.
- Fusion of flavors: The carrot-ginger glaze provides a unique blend of sweetness and spice.
- Comfort food: Short ribs offer a rich, hearty texture that’s perfect for cozy meals.
- Versatility: This dish suits both casual dinners and elegant occasions.
- Cultural blend: It reflects a mix of American and Asian culinary influences.
Final Thoughts
Give this Carrot-Ginger Glazed Short Ribs recipe a try for a delightful twist on a classic dish, and feel free to tweak the glaze to suit your taste buds! Whether you’re hosting a dinner party or simply enjoying a cozy night in, this dish is sure to impress.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Dutch Oven?
Yes, you can use a slow cooker! I’d brown the ribs first, then transfer them to the slow cooker with the glaze ingredients. Cook on low for 6-8 hours until tender, and finish with the greens. Enjoy!
How Do I Thicken the Glaze if It’s Too Thin?
I’d suggest simmering the glaze longer to reduce it, or you can whisk in a cornstarch slurry for instant thickening. Just mix equal parts cornstarch and water, then add it gradually until you reach the desired consistency.
What Can I Substitute for Collard Greens?
I’d suggest swapping collard greens with kale or Swiss chard. They’ve got a similar hearty texture and earthy flavor. Spinach works too, if you prefer something milder. Just sauté until tender, and you’re set!
Is It Possible to Make This Dish Spicy?
Absolutely, you can spice it up! I’d suggest adding sliced jalapeños or a dash of cayenne pepper to the glaze for some heat. It gives the dish a nice kick while complementing the rich flavors. Enjoy!
How Can I Make This Dish Gluten-Free?
To make it gluten-free, I’d swap soy sauce for tamari. It’s a simple change that keeps the flavors spot-on. Make sure all other ingredients are gluten-free, and you’ll have a delicious, worry-free meal!
Carrot-Ginger Glazed Short Ribs with Greens
Equipment
- 1 large Dutch oven
- 1 Mixing bowl
- 1 Whisk
- 1 Chef's knife
- 1 Cutting board
- 1 peeler
- 1 set of measuring cups and spoons
Ingredients
- 4 pound beef short ribs
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup beef broth
- 1 cup carrot juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoon ginger grated
- 4 clove garlic minced
- 1 tablespoon rice vinegar
- 1 bunch collard greens chopped
- 1 tablespoon sesame oil
Instructions
- Preheat the oven to 325°F (165°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the short ribs on all sides, then remove and set aside.
- In the same pot, add beef broth, carrot juice, soy sauce, honey, grated ginger, and minced garlic.
- Stir the mixture, scraping up any browned bits from the bottom.
- Bring the mixture to a simmer, then return the short ribs to the pot.
- Cover and transfer the pot to the oven, cooking for 2.5 hours.
- Remove the pot from the oven and let it rest for 10 minutes.
- Meanwhile, heat sesame oil in a pan and sauté collard greens until wilted.
- Serve the short ribs with the collard greens and drizzle with the glaze.
Notes
