Meltingly Tender Black Garlic & Soy-Braised Short Ribs with Shiitake-Scallion Jus

Discover how slow-braising transforms beef short ribs into an extraordinarily tender dish infused with sweet, mellow black garlic and savory soy.

This recipe balances rich umami flavors from black garlic and deep soy-braised stock, elevated by a silky shiitake and scallion jus that’s reduced to glossy perfection.

Perfect for a cozy dinner or special occasion, these short ribs pair beautifully with creamy mashed potatoes or steamed jasmine rice.

Meltingly Tender Black Garlic & Soy-Braised Short Ribs with Shiitake-Scallion Jus

Serves: 4 Prep Time: 20 minutes Cooking Time: 180 minutes 180 minutes

Nutrition facts: 850 calories 60g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

SHORT RIBS

• 4 lbs beef short ribs, trimmed
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 cloves black garlic, mashed into a paste
• ½ cup soy sauce
• ½ cup mirin or dry sherry
• 4 cups beef stock
• 2 sprigs fresh thyme
• 2 bay leaves

SHIITAKE-SCALLION JUS

• 8 ounces shiitake mushrooms, stems removed and sliced
• 3 scallions (white and light green parts), chopped
• 2 tablespoons unsalted butter
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat vegetable oil until shimmering. Sear ribs in batches until deeply browned on all sides, about 2–3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add black garlic paste and cook, stirring, for 1 minute. Pour in soy sauce and mirin, scraping up any browned bits from the bottom of the pot.
4. Add beef stock, thyme, and bay leaves. Bring liquid to a gentle simmer.
5. Return seared ribs to the pot, submerging them partially in the braising liquid. Cover and transfer to the preheated oven.
6. Braise ribs until the meat is fork-tender and nearly falling off the bone, about 2½–3 hours.
7. Carefully remove ribs and set aside, covered to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding solids, and skim off excess fat.
8. In a separate skillet over medium heat, melt butter. Add shiitake mushrooms and sauté until golden brown, about 4–5 minutes.
9. Stir in chopped scallions and strained braising liquid. Simmer until the jus reduces by one-third and thickens slightly, about 8–10 minutes.
10. If a thicker jus is desired, whisk in the cornstarch slurry and cook for an additional 1–2 minutes until glossy.
11. Adjust seasoning with salt and pepper. To serve, arrange short ribs on plates and drizzle generously with shiitake-scallion jus.

Notes

Note: For a leaner sauce, chill the braising liquid overnight and remove the solidified fat before reheating and finishing the jus.

• Chill for Skimming: Refrigerate leftover braising liquid overnight to solidify fat on top, then skim it off easily before making the jus.
• Substitute: Swap black garlic with 2 tablespoons miso paste if unavailable, adding it with the soy for a similar umami kick.
• Make-Ahead: Ribs braise beautifully a day ahead—reheat gently in the oven at 325°F (160°C) covered with foil.
• Storage: Store ribs and jus separately in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
• Serving: Garnish with thinly sliced scallion greens or toasted sesame seeds and serve over creamy polenta or rice for soaking up the jus.