Dinner Recipes
Chef Tony's Pho Braised Short Ribs
Chef Tony Dang takes a classic comfort dish and gives it a gourmet twist with his Pho Braised Short Ribs—a rich, aromatic blend of tender beef, bold pho spices, and a splash of red wine for depth. Slow-braised to perfection, these ribs are fall-off-the-bone delicious and infused with savory Vietnamese-inspired flavor.
Finished with a touch of rosemary and served with a silky, strainable sauce, this dish is a warm hug in a bowl—perfect for cozy nights or impressing dinner guests. It’s Chef Tony’s way of bringing bold flavor and refined technique to your table.
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Dinner
Chef Tony's Pho Braised Short Ribs
Serves: 4
Ingredients
4 pounds – beef short ribs, bone-in (or boneless)
½ tsp – Kosher salt
½ tsp – Black Pepper
3 Tbsps – EVOO
½ each – white onion, diced
3 each – garlic cloves, minced
1 cup – beef pho stock
1 cup – red wine
¼ cup – Worcestershire Sauce
1 each – Rosemary sprig
Directions
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- Heat a heavy, oven-safe pot (with lid, for later use) over high heat. Add olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
- Add onion and sauté 3 to 5 minutes, until softened. Add garlic and sauté 1 minute more.
- Pour in beef pho stock, red wine and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven to braise for about 2.5 hours, until meat is tender and easily shredded with a fork. Be sure the lid is sitting properly to avoid having your liquids evaporate through steam escaping the pot.
- Discard rosemary and serve hot with additional salt and pepper, to taste.
- Strain braising liquid and reserve for sauce or other applications.