Wok Braised Short Ribs

Wok Braised Short Ribs
Wok Braised Short Ribs
Wok Braised Short Ribs
Wok Braised Short Ribs
Wok Braised Short Ribs
Wok Braised Short Ribs
Cuisinart original

Braising in the wok is easy and the perfect one pot meal. The ultimate comfort food especially when served over mashed potato puree.


4-6 Servings


1 pound                     Boneless short ribs (at least 4 ribs)

1 tablespoon             Kosher salt

½ tablespoon           Black pepper, ground

¼ teaspoon               Chili flake

3 tablespoons            Avocado oil

1 small                       White onion, medium dice

2 cloves                      Garlic, minced

3 ribs                          Celery, large dice

2 medium                  Carrots, chopped

2 cups                         Dry red wine

4 cups                         Beef stock or beef bone broth

4 sprigs                      Thyme

2 sprigs                      Rosemary

2                                  Bay leaves

½ cup                        Parsley, chopped

¼ cup                        Crushed tomatoes

3 tablespoons           Extra-Virgin olive oil

¼ cup                        Chives, fine chopped

1 tablespoon             Lemon zest

Nutritional information

No nutrition information available


  1. Season short ribs with salt and pepper
  2. Set wok on high and add avocado oil
  3. When oil begins to smoke add short ribs and sear both sides over high heat
  4. Once short ribs are browned, remove and set aside
  5. Return wok on high heat
  6. Add chili flake, onion, garlic, celery, and carrots
  7. Cook on high until vegetables get some coloring
  8. Add short ribs, combine with vegetables and add wine
  9. Reduce wine by half
  10. Add stock, thyme, rosemary, and bay leaves
  11. Bring to a boil and reduce heat to low
  12. Add parsley and crushed tomatoes
  13. Cover wok and simmer for 2 hours, you may need to add a bit more liquid, until fork tender
  14. Remove herb stems and bay leaves with tongs
  15. Skim off any grease from the braising liquid
  16. Strain meat and vegetables out of broth. Take care to ensure short ribs remain whole.
  17. If still loose, reduce broth in wok over high heat for a couple minutes, or add a slurry to thicken
  18. Serve short ribs on top of braised vegetables (preferably with mashed potatoes)
  19. Ladle thickened braising liquid over short ribs
  20. Drizzle with olive oil and top with chives and lemon zest.