Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe
Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) feature tender, flavorful beef short ribs braised in a savory soy sauce mixture with a perfect balance of sweetness and heat. Served in soft, fluffy bao buns with crunchy cabbage slaw, this recipe combines rich Asian-inspired flavors with a delightful contrast of textures for a crowd-pleasing appetizer or meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 10-15 bao buns
- Category: Main Course
- Method: Braising
- Cuisine: Asian Fusion
Ingredients
For the Braised Short Ribs:
- 3 lbs bone-in beef short ribs, English-cut
- Kosher salt & freshly ground black pepper, to taste
- 1–2 tablespoons olive oil
- ¾ cup low-sodium soy sauce
- ¾ cup water
- ¼ cup Shaoxing wine (or any dry sherry cooking wine)
- ⅓ cup packed dark brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2–4 teaspoons chili paste (Sambal Oelek recommended)
- 4 scallions, chopped
- 1 small red chili pepper, sliced (optional)
For the Slaw & Serving:
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 medium carrot, julienned
- 3 tablespoons white vinegar
- 1 teaspoon honey
- 1 teaspoon sesame seeds
- Kosher salt & freshly ground black pepper, to taste
- 10–15 pre-made bao buns, from local Asian market
Instructions
- Prepare the Short Ribs: Season the beef short ribs generously with kosher salt and freshly ground black pepper on all sides to enhance flavor.
- Sear the Ribs: Heat 1–2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side.
- Create the Braising Liquid: Add ¾ cup low-sodium soy sauce, ¾ cup water, ¼ cup Shaoxing wine, ⅓ cup dark brown sugar, 2 tablespoons maple syrup, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 2–4 teaspoons chili paste to the pot with seared ribs. Stir to combine and dissolve the sugar.
- Add Aromatics: Stir in 4 chopped scallions and optionally add the sliced small red chili pepper for extra heat.
- Braise the Short Ribs: Bring the liquid to a simmer, then reduce heat to low. Cover and let the ribs braise gently for about 3 hours until they are fork-tender and infused with the sweet and spicy soy flavor.
- Prepare the Slaw: In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1 julienned medium carrot. Dress with 3 tablespoons white vinegar, 1 teaspoon honey, salt, and freshly ground black pepper to taste. Toss well.
- Toast Sesame Seeds: Lightly toast 1 teaspoon sesame seeds in a dry skillet over medium heat until fragrant, then sprinkle over the slaw for added nutty flavor and crunch.
- Steam the Bao Buns: Follow the package instructions to steam 10–15 pre-made bao buns until they are fluffy and warm.
- Assemble the Bao: Carefully shred or cut the braised short ribs into bite-sized pieces. Open the steamed bao buns, fill each with a generous amount of short rib meat, and top with the vibrant cabbage slaw.
- Serve: Serve the sweet and spicy soy braised short rib bao immediately while warm for the best flavor and texture contrast.
Notes
- Use bone-in short ribs for richer flavor and better texture.
- Adjust the chili paste quantity to your preferred spice level.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Ensure ribs are braised low and slow for maximum tenderness.
- Pre-made bao buns can be found at Asian markets or frozen section of well-stocked grocery stores.
- If you prefer, add fresh herbs like cilantro or mint for extra freshness inside the buns.
- Leftovers can be refrigerated and reheated gently for up to 3 days.
