Teriyaki Braised Short Ribs (Video)

Best teriyaki short ribs recipe

These Braised Teriyaki Short Ribs are savory, tender and oh-so satisfying.

Here’s the second installment in my 2-for-1 dinner plan (the first was this recipe for Chicken Ragu with Marsala) and I haven’t decided which of the two short rib recipes I’m more excited about. Let’s face it: braised short ribs are phenomenal, and tomorrow’s recipe for Braised Short Rib Hash using the leftover ribs is just as spectacular. Who knew a former vegetarian could get this excited about such a hearty meat dish?! However, just one bite and you’ll get why.

I do have another recipe for Braised Teriyaki Short Ribs (found here) with a couple of key differences. First this new recipe is for boneless short ribs, resulting in a shorter cook time and making the perfect shred-able leftovers for tomorrow’s hash; and the second difference is that with this recipe I used a Dutch oven instead of my trusty slow cooker. The Dutch oven method is another way that we save on time with this version of the recipe – we start by searing on the stove top and then move it into the oven for the braising.

It’s a great idea to make plenty of ribs, if you plan to take advantage of the 2-for-1 by making the ammmmazing short rib hash tomorrow (see the pic below…it’d be silly not to make both recipes!)

Want to see the step-by-step process? Here’s a video…

Braised Short Ribs
A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
Serves 6

  • ½ cup coconut aminos
  • ⅓ cup coconut palm sugar
  • ¼ cup apple cider vinegar
  • 1 Tablespoon crushed garlic
  • 1 Tablespoon crushed ginger
  • ½ teaspoon ground red pepper
  • 2 Tablespoons sesame oil – divided
  • 8 beef short ribs, boneless (about 4 lbs)
  • 2 yellow onions, sliced
  • 2 red bell peppers, seeded and sliced

  1. Preheat the oven to 350 degrees F. In a medium bowl combine the coconut aminos, coconut palm sugar, apple cider vinegar, crushed garlic, crushed ginger and ground red pepper. Set aside.
  2. Place a Dutch oven over medium-high heat. Add 1 Tablespoon of the sesame oil. Generously salt and pepper the ribs. Add the ribs to the pot and sear on all sides. Remove the ribs, set aside on a plate, and drain the fat from the pot.
  3. Add the remaining sesame oil to the pot and place back over medium-high heat. Sauté the sliced onion and bell pepper until tender. Add the ribs back into the pot and cover with the coconut amino mixture.
  4. Bring to a boil. Cover the pot and place in the preheated oven for 2 to 2½ hours, until the ribs are tender. Serve with a spoonful of the braised onions and bell peppers. Enjoy!
  5. PS: Save your leftover ribs for Braised Short Rib Hash!

Calories: 268     Fat: 12     Carbohydrates: 24     Sodium: 507     Fiber: 4     Protein: 14    

best short rib hash recipe

Leftover ribs will be turned into this savory, sensational Braised Short Rib Hash tomorrow


  • Mary March 4, 2016 at 1:10 am

    What is coconut amigos? Never heard of it. Where to buy it?

    • Marcus Ward March 4, 2016 at 8:34 am

      Hi Mary, it’s aminos, not amigos. What is coconut aminos?

      Coconut aminos is a delicious sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavor. It resembles a light soy sauce or tamari (wheat free soy sauce), but it is soy free and gluten free – making it the perfect replacement for those avoiding soy and gluten. To make coconut aminos, the sap is collected from the coconut blossoms, then blended with sea salt and naturally aged.

      What are the benefits of coconut aminos?

      Aside from being soy free and gluten free, coconut aminos is low GI and packed with minerals, vitamin C, and B vitamins.

      As the name suggests, it is high in amino acid, containing 17 different types. Amino acids are the building blocks of protein, and are essential to our health and nutrition. Amino acids play a vital role in muscle repair, brain and nervous system function. They also assist in boosting the immune system and physical energy levels. Coconut aminos have been found to contain 14 times the amount of amino acids found in soy sauce.

      Due to the way the sauce is processed, it remains raw and enzymatically alive – which means it is better for you!

      How do I use coconut aminos?

      Coconut aminos can be used exactly as you would use soy sauce or tamari. For that umami flavor (aka awesome savouriness), add it to the salad dressings, marinades, stir-fries, soups and stews or as a dipping sauce – the possibilities are endless. To get you started we’ve compiled some recipes for you.

    • Diana March 5, 2016 at 5:58 am

      Hi Mary,
      Coconut Aminos are a soy-free sub for soy sauce. It’s sold at most health food markets and is available on Amazon: http://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B00P9I8U0U/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1457157467&sr=1-2&keywords=coconut+aminos

    • betkner March 7, 2016 at 9:13 pm

      Its like a healthier alternative to soy sauce. I have not been able to find in stores around my area so i just ordered it off of amazon

  • Mike March 4, 2016 at 2:14 am

    omg this looks so good!!!!!!!!!! have to try!

    • Diana March 5, 2016 at 6:00 am

      Thanks Mike! Enjoy 🙂

  • Michelle July 6, 2016 at 11:40 pm

    I tried this recipe last night and my family loved it! Thanks for the video too 🙂

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