Vietnamese Short Ribs with Crispy Ginger Chili Herbs

Vietnamese Short Ribs with Crispy Ginger Chili Herbs

I made this up on the spot for 4th of July when the butcher was out of Baby Back Ribs. Now it's a new favorite! Very tender, fall off the bone beef short ribs with the zing of sweet, salty, spicy and sour tastes! The chopping is very time consuming and the braising takes most of the day, however, all the prep can be done in advance of guests arriving and everything will stay warm and ready until you want to serve! 


Serves 12


16 oz. toasted sesame oil

8 oz. tamari (or soy sauce)

4 oz. red curry paste

6 shallots, thinly sliced

8 cloves garlic, minced

½ cup finely chopped ginger

¼ cup palm sugar (or brown sugar)

2 stalks lemongrass, smashed

Juice of 3 oranges (about 1 cup) 

12 beef short ribs

2 -14 oz bottles Sweet Chili Sauce

Preheat oven to 325 degrees with rack in lower position.


Combine sesame oil, tamari, curry paste, shallots, garlic, ginger, palm sugar, lemongrass and orange juice in a large bowl and stir to combine.  

Marinade Vietnamese Short Ribs


Place the short ribs into a large Dutch oven. Pour the marinade over the ribs. If they are not completely submerged in liquid, add water to barely cover. Cover Dutch oven and place into the preheated 325 degree oven for 4-5 hours. 

Braising Vietnamese Short Ribs


16 oz. toasted sesame oil

16 shallots, thinly sliced

½ cup finely chopped ginger

2 heads garlic, minced

12 red chilies, seeded and thinly sliced 

12 green chilies, seeded and thinly sliced

2 bunches green onions, thinly sliced

2 cups cilantro leaves, roughly chopped

2 cups basil leaves, julienned 

Place about 1” of sesame oil into a large fry pan. Fry each ingredient, one at a time, until browned and crispy.  Shallots will take 20-30 minutes until browned and caramelized.  Remove and set aside in a bowl. Add more oil as needed, then fry ginger, about 5 minutes, until just golden brown.  Remove with a slotted spoon and add to shallots.  Fry garlic in the oil, 2-3 minutes, until just golden. Do not overcook. Remove with slotted spoon and add to shallots.  Fry red chilies, 5-7 minutes, until slightly browned and crisp. Remove with slotted spoon and add to shallots.  Repeat with green chilies. Add more oil to pan as needed. Fry green onions, about 8-10 minutes, until golden brown.  Remove with slotted spoon and add to shallot mixture.  Lastly, fry the cilantro until it just blisters, about 1-2 minutes. Remove with slotted spoon, then repeat with the basil, fry 1-2 minutes.  Reserve this bowl until ready to serve.  


Remove the ribs from the braising liquid and set side on a baking sheet or shallow roasting pan. 

Preheat oven to 425 with rack in middle position. 

To prepare the glaze, using a ladle or large kitchen spoon, pour off some of the fat from the braising liquid.  Place the remaining braising liquid onto the stove top and turn up heat to high and let it boil down until the water has been reduced, 10-15 minutes.  When the sauce has thickened, add the Sweet Chili Sauce and stir to combine. Continue reducing on high heat for 5 minutes to thicken the sauce.

Spoon the glaze over the short ribs, then place back into the over and roast for 30-60 minutes, glazing again midway.  The sauce accumulated on the bottom of the pan will thicken.  

At the point, the ribs can be kept on low heat until ready to serve.  

Glazing Vietnamese Short Ribs


Right before serving, return the Crispy Ginger Chili Herbs to the pan, gently tossing to combine with heat on medium until warmed.  Transfer short ribs to a serving platter. They will be falling off the bone – your choice to place on the bone or remove bone completely.  Scrape the sticky sauce from the bottom of the roasting pan and spoon over the ribs. Garnish all over with a large pile of Crispy Ginger Garlic Chili Herbs.  Serve with Jade Pearl Rice or Jasmine rice. 

Crispy Ginger Chili Herbs
Vietnamese Short Ribs with Crispy Ginger Chili Herbs