How to Make Authentic Vietnamese Beef Short Ribs at Home
Tender Vietnamese Beef Short Ribs marinated in fish sauce, lemongrass, and brown sugar, grilled or braised to perfection for a flavorful dish.
Ingredients
For the Marinade:
- 4 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons minced lemongrass
- 4 cloves garlic minced
- 2 shallots minced
- 1 –2 red chili peppers finely chopped (optional)
- 1 tablespoon oyster sauce optional, for extra umami
- 1 teaspoon five-spice powder optional, for a warm, aromatic touch
For the Ribs:
- 2 pounds beef short ribs flanken-cut for grilling or English-cut for braising
- 1 tablespoon vegetable oil for searing if braising
For Serving:
- Steamed jasmine rice
- Pickled carrots and daikon
- Fresh herbs cilantro, mint, Thai basil
- Nuoc Cham Vietnamese Dipping Sauce
Instructions
1. Prepare the Marinade
- In a bowl, whisk together fish sauce, soy sauce, brown sugar, lemongrass, garlic, shallots, chili peppers, oyster sauce, and five-spice powder until well combined.
- Stir until the sugar dissolves completely, creating a rich, flavorful marinade.
2. Marinate the Beef
- Place the beef short ribs in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the ribs, ensuring each piece is well-coated.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Cooking Methods: Grilling vs. Braising
Option 1: Grilling for Smoky, Charred Flavor
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Remove the ribs from the marinade and let excess drip off.
- Place the ribs on the grill and cook for 4–5 minutes per side, or until caramelized and slightly charred.
- Let them rest for 5 minutes before serving to keep them juicy.
Option 2: Braising for Tender, Fall-Off-the-Bone Meat
- Heat 1 tablespoon of vegetable oil in a large Dutch oven or pot over medium-high heat.
- Remove the ribs from the marinade and sear them for 2–3 minutes per side until browned.
- Pour the remaining marinade and 1 cup of beef broth or water into the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender.
- Skim any excess fat from the sauce and serve.
Serve
- With Rice: Serve over steamed jasmine rice to soak up the rich sauce.
- With Pickled Vegetables: The tangy crunch of pickled carrots and daikon (Đồ Chua) balances the richness of the meat.
- With Fresh Herbs: Garnish with cilantro, Thai basil, and mint for a burst of freshness.
- With Nuoc Cham Dipping Sauce: A side of nuoc cham (Vietnamese dipping sauce) adds extra tang and spice.
Notes
Flexible Time Tips
- Short on time?Marinate for at least a few hours, then choose either grilling or pan-searing for cooking.
- Got time to spare? Marinate overnight and use the braising method for fall-off-the-bone tenderness.