Crispy Short Rib Bao Buns Recipe

Season and sear

Pat short ribs dry and season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a heavy 4- to 6‑quart Dutch oven over medium-high heat until shimmering. Sear ribs in batches, 2–3 minutes per side, until deeply browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium, add chopped onion, carrot and celery and cook 5–7 minutes until softened and lightly browned. Add smashed garlic and sliced ginger and cook 1 minute until fragrant.

Deglaze and combine

Add 1/2 cup soy sauce and 1/4 cup mirin to deglaze, scraping browned bits from the pot. Return short ribs to the pan. Add 2 cups beef stock, 2 tbsp brown sugar, 2 star anise and 1 tbsp rice vinegar. Bring to a gentle simmer.

Braise

Cover and transfer pot to a 325°F (160°C) oven or reduce heat to low on the stovetop. Braise until meat is fork-tender and falling apart, about 2 to 2 1/2 hours. Check once halfway and turn ribs.

Shred and reduce juices

Remove ribs to a tray and let rest slightly. Strain braising liquid into a saucepan, discarding solids (reserve a few tablespoons of liquid). Shred meat into large flakes, discarding excess fat and bone. Reduce strained liquid over medium-high heat to a glaze-like consistency, about 8–12 minutes; taste and adjust with a pinch of salt if needed. Toss shredded short rib with reduced glaze (use just enough to coat) and keep warm.

In a small bowl whisk together 3 tbsp soy sauce, 2 tbsp fresh lime juice, 2 tbsp fresh orange juice, 1 tbsp honey, 0.5 tsp sesame oil and 1 tsp minced garlic. Stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry, then whisk into the sauce. Place sauce in a small saucepan and simmer gently for 1–2 minutes until slightly thickened. Stir in 2 tsp coarsely cracked black pepper. Remove from heat and set aside. Taste and adjust for brightness (add a little more citrus) or sweetness.

In a food processor or blender combine 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1/4 cup packed mint leaves, 1 tbsp lime juice, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Process until smooth. If too thick, add up to 1 tsp water to reach a spreadable consistency. Transfer to a bowl and chill until assembly.

Prepare pickles and buns

If using quick pickles, ensure cucumbers and daikon/carrots are thinly sliced and lightly pickled in 1/4 cup rice vinegar, 1 tbsp sugar and a pinch of salt for at least 20 minutes. Steam or reheat bao according to package directions until warm and soft (usually 5–8 minutes).

Crisp the short rib

Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high heat. Working in a single layer, add portions of the shredded short rib and press lightly with a spatula. Cook without stirring for 2–3 minutes to develop a crispy edge, then flip and crisp another 1–2 minutes. Transfer to a tray and lightly toss with a tablespoon of citrus black pepper sauce for extra flavor (optional).

Finish and assemble

Open each steamed bao, spread about 1 tsp cilantro-mint aioli on the inside base, add 1–2 tablespoons of crispy shredded short rib, a drizzle (about 1 tsp) of citrus black pepper sauce, a few pickled cucumber and daikon/carrot slices, and finish with cilantro sprig, 1–2 mint leaves and a sprinkle of sliced scallion. Repeat for remaining buns.

Serve

Arrange bao on a platter and serve immediately while short rib is warm and crispy, and aioli is cool. Provide extra citrus black pepper sauce and aioli on the side.