Restaurant-Style Asian Beef Ribs with Hoisin Gochujang Glaze
French-Asian fusion beef ribs braised until probe-tender and finished with a from-scratch hoisin gochujang glaze. The version served at Fraiche DC.
Servings: 4
Ingredients
For the Ribs
- 1 four-bone plate rib roast cut into individual bones
- 1 tablespoon AP Seasoning for searing
- Kosher salt for brining
For the Braising Liquid
- 1 yellow onion rough chopped
- 3 carrots rough chopped
- 3 stalks celery rough chopped
- 1 bunch green onions
- 1 tablespoon whole black peppercorns
- 1 teaspoon red pepper flakes
- 1 tablespoon roasted garlic Better Than Bouillon or beef base
- 4 cups beef stock
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons brown sugar
For the Asian BBQ Glaze
- ⅓ cup brown sugar
- ½ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 2 tablespoons gochujang Korean fermented chili paste
Instructions
- Cut the ribs into individual bones. Each bone is a single serving.
- Season with AP Seasoning and sear hard in a hot skillet on all sides until deeply browned.
- Build the braising liquid. Toast onion, carrots, celery, green onion, peppercorns, and red pepper flakes over medium heat for 3-4 minutes.
- Add 4 cups beef stock and Better Than Bouillon. Bring to a boil.
- Add soy sauce, rice vinegar, and brown sugar. Simmer 30-45 minutes, then strain. Keep the liquid, discard solids.
- Place seared ribs on a wire rack in a foil pan. Pour in strained braising liquid until 30-40% submerged. Cover with foil.
- Roast at 300°F for about 2.5 hours. Check at 2 hours. Cook until probe tender (203-205°F internal).
- Make the Asian BBQ glaze. Combine brown sugar, hoisin, rice vinegar, fish sauce, and gochujang in a saucepan. Whisk over medium heat until smooth, simmer, then remove from heat.
- Uncover ribs and drain most of the braising liquid.
- Brush with Asian BBQ glaze. Return to the oven uncovered 10-15 minutes until caramelized and sticky.
- Plate individually, brush with extra glaze, and garnish with sliced green onion and toasted sesame seeds.
Video
Notes
Sear hard before braising — that crust is critical for depth of flavor. Better Than Bouillon adds significant sodium; reduce or skip the salt brine if using. The glaze is good on pork, chicken, salmon — make extra. Gochujang sub: Sriracha or sambal oelek, different heat profile.
Nutrition
Calories: 810kcal
