Crispy Short Rib Buns Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat short ribs dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Sear ribs

Heat 2 tablespoons vegetable oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and build braise

Pour in the dry red wine and stir, scraping up browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes. Add beef stock, soy sauce, brown sugar, bay leaf, and thyme. Return the short ribs to the pot, submerging them about two-thirds in the liquid.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours. Check once after 1.5 hours and rotate if needed for even cooking.

Reduce and cool

Carefully remove the pot from the oven. Transfer short ribs to a tray and tent loosely with foil. Skim excess fat from the surface of the braising liquid. Place pot over medium-high heat and simmer until the liquid reduces and becomes slightly syrupy, about 8–10 minutes. Taste and adjust seasoning with salt and pepper. Let the ribs cool slightly until manageable.

Shred and prepare slurry

Remove meat from the bones and discard bones and thyme sprigs. Using two forks, shred the short rib meat into bite-sized pieces. Measure about 2 cups of shredded meat. In a small bowl, whisk together the cornstarch and cold water to make a smooth slurry.

Crisp the short rib

Heat 1/2 cup neutral oil in a large skillet over medium-high heat until shimmering but not smoking. Toss shredded short rib with the cornstarch slurry so pieces are evenly lightly coated. Working in batches if necessary, add shredded meat to the hot skillet in a single layer and let it crisp without moving for 1–2 minutes, then stir and continue frying until edges are deeply browned and crispy, about 4–6 minutes total per batch. Transfer crispy pieces to a paper towel–lined plate to drain and lightly sprinkle with a pinch of salt while hot.

Warm buns and sauces

Steam or warm bao buns according to package instructions (about 5 minutes in a steamer or microwave covered with a damp towel for 20–30 seconds). In a small bowl, combine hoisin sauce and sesame oil; stir to loosen and keep a small spoonful for each bun.

Assemble buns

Open each warmed bun and spread about 1/2 teaspoon of the hoisin-sesame mixture on the inside. Place a generous 2–3 tablespoons of crispy short rib into each bun. Top with pickled cucumber ribbons, a tablespoon of quick-pickled red onion, a few cilantro leaves, and a sprinkle of sliced scallions. Repeat until all buns are filled.

Serve

Serve immediately while the meat is hot and crispy so the contrast with soft buns and pickles is maintained. Offer extra hoisin on the side.