Five Spice Vietnamese Braised Beef Short Ribs

Five Spice Vietnamese Braised Beef Short Ribs

Total Time: 03h 25m
Hands-on Time: 00h 25m
Makes: 4 servings

Vietnamese-style braised beef short ribs with onions, garlic, carrots and yellow potatoes, spiced and garnished with organic five spice powder, cilantro, mint and Thai basil. One-pot recipe, made in your Dutch oven.

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  • 4 large bone-in beef short ribs (about 4 to 5 pounds)
  • Sea salt or Himalayan pink salt, to taste 
  • Simply OrganicĀ® Black Pepper, to taste
  • 2 tablespoons olive or other neutral oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons Simply OrganicĀ® Five Spice Powder
  • 2 to 3 cups low-sodium beef stock
  • 3 to 4 small yellow potatoes, peeled and halved
  • Fresh cilantro, for garnish
  • Fresh mint, for garnish
  • Fresh Thai basil, for garnish


  1. Preheat oven to 325 degrees.
  2. Season all sides of the ribs generously with salt and pepper.
  3. In a Dutch oven over medium-high heat, heat oil. Add ribs and cook until brown on all sides, then move to a plate.
  4. Decrease heat to medium and add onion and garlic. Cook, stirring frequently, for 1 minute, then add ribs back to pot. Add carrots, rice vinegar, sugar, fish sauce and five spice powder.
  5. Add just enough beef stock to barely cover the vegetables. Bring to a simmer, cover and place in the oven.
  6. Cook for 1 hour, then add potatoes and cook for 1 1/2 to 2 hours, until beef is fork-tender. Remove from oven, move ribs and vegetables to a serving platter and cover with foil to retain heat.
  7. Skim off fat. Strain remaining liquid into a saucepan over medium-high heat and cook until slightly reduced. Pour liquid over ribs, then garnish with cilantro, mint and Thai basil.