Braised Short Ribs

Short ribs are braised in a sweet, spicy and tangy beef broth and seasoned with Chinese five spice and cinnamon. These delicious flavors are further enhanced with garlic, scallions, ginger and chilies – classic to both Chinese and Vietnamese cuisines.

7 minutes
4 hours
4 servings


  • 1/2 cup sugar
  • 1/3 cup KA–ME® Rice Vinegar
  • 6 cups beef stock, low-sodium
  • 1/2 cup KA–ME® Fish Sauce
  • 4 lbs short ribs
  • 6 whole dried red chilies
  • 1 garlichead, cloves separated and peeled
  • 6 scallions, trimmed and halved
  • 2 oz. ginger, thinly sliced
  • 2 tsp Chinese five-spice powder
  • 1 tsp cinnamon


  1. In a large pot over medium-low heat, place sugar and 2 tbsp KA–ME Rice Vinegar and melt to a deep golden color, about 5 minutes. Add beef stock and KA–ME Fish Sauce, and remaining vinegar, and stir until caramelized.
  2. Add the short ribs, chilies, garlic, scallions, ginger, five-spice powder and cinnamon. Reduce heat to low, cover pot and simmer, stirring occasionally, until short ribs are fork tender, about 4 hours.
  3. You can serve over KA–ME Hokkien Stir-Fry Noodles for a balanced meal.

Included Products

Rice Vinegar
Fish Sauce