Air fryer short ribs recipe
Air fryer short ribs made with thick-cut boneless beef and a tested soy sesame marinade. Juicy, tender, and ready in about 10 minutes.
Servings: 5 servings
Ingredients
For the beef:
- 2 lbs boneless beef short ribs thick-cut, about 1½ inches (3.8 cm) thick
- 2 tbsp light soy sauce + 1 tbsp water or ¼ cup coconut aminos
- 1 tsp sugar skip if using coconut aminos
- 1½ tbsp rice vinegar or 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion granules or onion powder
- ¼ tsp ground black pepper
- ½ tsp coarse salt
- 2 tsp toasted sesame oil
- 2 tsp olive oil
- 2 tsp mirin or rice wine optional
- 2 to 3 tsp honey coconut palm sugar, brown sugar, or date syrup
- ½ tsp gochugaru optional
- Olive oil spray
Garnish:
- 1-2 spring onions finely chopped
- Sprinkle Toasted white sesame seeds
Instructions
Marinate the beef
- If you prefer leaner bites, trim off some of the excess fat. Slice the short ribs against the grain into 1½-inch (3.8 cm) chunks.
- In a large bowl, combine the short ribs with the ingredients from soy sauce to gochugaru, if using. Gently toss and massage the beef so the marinade coats each piece well.
- For thick-cut short ribs, about 1½ inches (3.8 cm) thick, marinate for at least 1 hour and up to 3 days in the fridge.
- For thinner-cut short ribs, about ¾ inch (2 cm) thick, marinate for at least 30 minutes and up to 3 days in the fridge.
Air fry the short ribs
- Preheat the air fryer to 320°F (160°C). Lightly spray the basket with oil.
- Let the excess marinade drip off the beef, then place the pieces in the basket with a little space between each one. Lightly spray the tops with more oil. Cook in batches if needed.
- For 1½-inch-thick pieces, air fry for 9 minutes for medium-rare or 10 minutes for medium.
- For ¾-inch-thick pieces, air fry for 7 minutes for medium-rare or 8 minutes for medium.
Reduce the marinade sauce
- While the beef cooks, pour the leftover marinade into a small saucepan. Bring it to a boil first, then lower the heat and simmer for 5 to 6 minutes, stirring often, until the sauce is slightly thickened.
Serve
- Transfer the short ribs to a serving plate and let them rest for 5 to 8 minutes.
- Slice each piece against the grain before serving. Garnish with scallions, sesame seeds, and a few spoonfuls of the sauce reduction. Serve hot with extra sauce on the side.
Video
Notes
- About using the leftover marinade as sauce
- Because the marinade has touched raw beef, bring it to a full boil first. Then lower the heat and simmer for 5 to 6 minutes, or until slightly thickened.
- For an easier option, reserve a few tablespoons of the fresh marinade before adding the beef, then reduce that reserved sauce separately.
- If the beef has been marinating for more than 3 days, discard the used marinade.
- How long to marinate boneless short ribs
- For thick-cut boneless short ribs, marinate for at least 1 hour and up to 3 days in the fridge. Overnight gives the best flavor.
- For thinner-cut pieces, 30 minutes is enough, but you can still marinate them longer for deeper flavor.
- Make-ahead, storage, and reheating
- Make-ahead: Slice and marinate the beef up to 3 days in advance.
- Freeze: Freeze uncooked beef in the marinade for up to 2 months. Thaw overnight in the fridge before air frying.
- Storage: Store cooked short ribs in an airtight container in the fridge for 3 to 4 days.
- Reheat: Reheat in the air fryer or oven at 320°F (160°C) for 3 to 4 minutes, or until warmed through.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 6g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 107mg | Sodium: 773mg | Potassium: 688mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 4mg
