Introduction

These Sweet & Spicy Soy Braised Short Rib Steamed Buns, also known as bao, offer a perfect balance of rich, tender beef with a bright, crunchy slaw. The combination of sweet, savory, and spicy flavors wrapped in soft steamed buns makes for a memorable and satisfying meal.

Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe - Recipe Image

Ingredients

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 (I use Sambal Oelek)
4 scallions, chopped
1 small red chili pepper, sliced (optional)
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

Step 1: Generously season the short ribs with salt and pepper on all sides. Set them aside to rest and come up to room temperature for at least 30 minutes. Preheat the oven to 325°F.
Step 2: In a deep dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add a few short ribs at a time, searing all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer browned ribs to a plate and repeat until all are browned, adding more oil if needed.
Step 3: Return the browned short ribs and any juices to the pot, then turn off the heat. Add soy sauce, water, Shaoxing wine, brown sugar, maple syrup, garlic paste, ginger paste, chili paste, scallions, and sliced red chili pepper if using. Stir gently to combine.
Step 4: Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2 ½ to 3 hours, until they are tender and falling off the bone. About 20 minutes before the ribs are done, prepare the slaw and buns.
Step 5: In a large bowl, toss together green cabbage, red cabbage, carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Cover and refrigerate until ready to serve.
Step 6: Steam the bao buns according to package instructions using a steamer or steaming pot with an insert.
Step 7: Once ribs are done, shred the beef using two forks or your hands with disposable gloves. Stir the shredded meat back into the braising liquid and let it soak for a few minutes.
Step 8: To assemble, place a generous amount of shredded short rib and slaw inside each steamed bun. Spoon some braising liquid over the filling for extra flavor. Serve immediately and enjoy!

Tips & Variations

Substitute Shaoxing wine with dry sherry or even a splash of sake if unavailable.
Adjust chili paste quantity based on your preferred spice level.
Add pickled cucumbers or fresh herbs like cilantro for extra brightness.
Use a slow cooker for braising if you prefer a hands-off method—cook on low for 6-8 hours.

Storage

Store leftover shredded short ribs and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a covered pan with a splash of braising liquid to keep it moist. Steam buns fresh when ready to serve for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the braised short ribs ahead of time?

Yes, the short ribs can be braised a day in advance. Refrigerate and reheat gently before assembling the buns to enhance the flavors even more.

What if I can’t find pre-made bao buns?

If pre-made bao buns aren’t available, you can use soft sandwich rolls or pita bread as alternatives, though the texture will differ from traditional bao.

Sweet & Spicy Soy Braised Short Rib Steamed Buns (Bao) Recipe

Print Recipe

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4.4 from 116 reviews

This Sweet & Spicy Soy Braised Short Rib Steamed Buns recipe combines tender, meltingly soft beef short ribs braised in a savory, sweet, and spicy soy-based sauce. Served inside fluffy steamed bao buns with a refreshing cabbage-carrot slaw, this dish offers bold flavors and delightful textures that make an impressive and delicious meal perfect for gatherings or special dinners.

Author: Sophie
Prep Time: 40 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 25 minutes
Yield: 10–15 steamed buns 1x
Category: Main Course
Method: Baking
Cuisine: Asian Fusion

Ingredients

Scale

Short Ribs

3 lbs bone-in beef short ribs, English-cut
Kosher salt & freshly ground black pepper, to taste
1–2 tablespoons olive oil

Braising Sauce

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)

Slaw

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

Steamed Buns

10–15 pre-made bao buns, from local Asian market

Instructions

Season & rest the short ribs: Generously season all sides of the short ribs with kosher salt and freshly ground black pepper. Set them aside at room temperature for at least 30 minutes to rest and come up to room temperature. Meanwhile, preheat your oven to 325°F (163°C).
Brown the short ribs: Heat 1 tablespoon of olive oil in a deep Dutch oven over medium-high heat. Once hot, swirl the oil to coat evenly. Working in batches, add short ribs without overcrowding and sear on all sides until deeply browned, about 2-3 minutes per side. Transfer the browned ribs to a clean plate and repeat, adding more oil if necessary.
Assemble the braise: Return all browned short ribs to the pot along with any collected juices. Turn off the heat and add the soy sauce, water, Shaoxing wine, dark brown sugar, maple syrup, garlic paste, ginger paste, chili paste, chopped scallions, and sliced red chili pepper (if using). Gently stir to combine all ingredients evenly.
Braise the short ribs: Cover the pot with a lid and place it into the preheated oven. Braise the ribs for 2 ½ to 3 hours, until they are meltingly tender and falling off the bone. About 20 minutes before they finish cooking, start preparing the slaw and buns.
Make the slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, white vinegar, honey, sesame seeds, and salt and pepper to taste. Toss everything well to combine, then cover the bowl and refrigerate to chill until ready to serve.
Steam the buns: Steam the pre-made bao buns according to the package instructions. Using a steamer or steaming pot with an insert is ideal for soft, fluffy results.
Assemble the steamed buns & serve: Remove the short ribs from the pot and use two forks (or hands with disposable gloves) to shred the beef. Stir the shredded beef back into the braising liquid and let it soak up the flavors for a few minutes. Set up a serving station with the steamed buns, slaw, and braised beef. Spoon an even amount of slaw into each bun, top with the shredded beef, and drizzle some braising liquid over if desired. Serve immediately and enjoy these flavorful, juicy sweet & spicy soy braised short rib steamed buns.

Notes

Allowing the short ribs to come to room temperature before browning helps with even cooking and better searing.
Adjust the amount of chili paste to control the spice level according to your preference.
If Shaoxing wine is unavailable, dry sherry is a good substitute.
Make sure not to overcrowd the pot when searing ribs to ensure proper browning.
Use disposable gloves if handling the shredded beef by hand for easier assembly and clean-up.
Steamed bao buns can often be found at Asian markets or frozen in the freezer section.
Leftovers keep well in an airtight container for up to 3 days refrigerated. Reheat gently before serving.

Keywords: short ribs, braised short ribs, bao buns, steamed buns, soy braised beef, sweet and spicy ribs, Asian inspired, Chinese style beef, savory beef bao