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P.f. chang's fire braised short ribs
Mary Kelly

P.f. Chang's Fire Braised Short Ribs Recipe

It was a chilly night, and the kinda day that makes you crave something comforting. My mind drifted to P.F. Chang's fire-braised short ribs; just thinking about their tender texture and robust flavor sent me scrambling to the kitchen.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 3/4 pounds 1 1/4 kg beef short ribs, cut into 2” (5 cm) thick portions with 2 bones each
  • 3 cups 750 mL peeled, chopped potatoes
  • 3 cups 750 mL baby carrots, trimmed and peeled
  • 1 medium onion finely chopped (for added depth)
  • 1 can 540 mL/19 oz. fire-roasted diced tomatoes (such as Aylmer® Accents)
  • 1 jar 341 mL medium garlic rib cooking sauce (e.g., VH®)
  • 2 tablespoons 30 mL vegetable oil
  • 4 teaspoons 20 mL cornstarch (for thickening)
  • 1/2 teaspoon smoked paprika optional, for a subtle smoky flavor

Equipment

  • heavy-bottomed pot or Dutch oven

Method
 

  1. Start by gathering all your ingredients in one spot. It makes the cooking process feel more organized. Chop your onions and prep the potatoes and carrots for a quick cook later on. Having everything within reach keeps the ball rolling.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, season the short ribs generously with salt and pepper. Carefully add them to the pot, browning each side for about 3-4 minutes. This step isn’t just for show; it develops a wonderful flavor base that adds depth to your dish.
  3. After browning the short ribs, add the chopped onions to the pot. Sauté until they soften and turn translucent. Stir in the fire-roasted tomatoes. The aroma wafting through the kitchen will be irresistible at this point.
  4. Next, pour the garlic rib cooking sauce over the short ribs. Let it envelop the meat. The beauty of this step lies in its simplicity. Bring the mixture to a simmer, then reduce the heat to low, covering the pot with a lid. You’ll let this cook for 3 to 4 hours. Yes, it takes time, but oh, does it reward you.
  5. While waiting, peel and chop the potatoes and carrots. These will add heartiness and some healthy bite to the dish.
  6. Once the ribs have cooked for several hours and are tender, carefully add the potatoes and carrots to the pot. Cover and cook for an additional hour, or until the vegetables are tender.
  7. In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the sauce in the pot. This step will help thicken the delightful sauce that coats the meat and veggies.
  8. Before serving, taste the sauce and adjust the seasoning as needed. If you enjoy a little extra kick, this is your chance to toss in that smoked paprika.

Nutrition

Calories: 450kcal

Notes

  • Use Quality Meat: Opt for well-marbled beef short ribs for maximum flavor. The fat helps keep the meat tender as it cooks.
  • Low and Slow is the Way to Go: Resist the urge to rush! Take the time to let the short ribs braise nicely for that fall-off-the-bone experience.
  • Experiment with Flavors: Don’t be afraid to tweak the sauce. Try adding some soy sauce or even a splash of red wine for an added layer of complexity.
  • Rest the Meat: After cooking, let the short ribs rest for about 10-15 minutes. This allows the juices to redistribute, ensuring each bite is as juicy as possible.
  • Make Ahead: This dish makes excellent leftovers. In fact, flavors intensify the next day, so feel free to prepare in advance for a gathering.

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