Short Ribs In Air Fryer Recipe

A plate with air fryer short ribs topped with sesame seeds and scallion pieces, served on a bed of white rice.

Short Ribs In Air Fryer Recipe

Get ready to indulge in these irresistibly tasty Air Fryer Short Ribs! Marinated to perfection, they turn out tender and juicy with a blend of sweet, savory, and spicy flavors.

Prep Time15

Cook Time20

Marinating Time30

Total Time1 5

Servings:

Calories: 475kcal

Author: Karin and Ken

Ingredients

½ cup soy sauce
½ cup brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 teaspoons fresh garlic minced
1 tablespoon fresh ginger grated
2-3 pounds bone-in beef short ribs

Instructions

In a shallow dish or Ziplock bag, whisk together the soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.
Add the short ribs to the marinade and turn to coat all over. Cover and marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
Preheat your air fryer to 380°F.
Remove the marinated short ribs from the marinade, letting any excess marinade drip off. Place the ribs in a single layer in the air fryer basket, making sure they aren't overlapping.
Cook them for 20-25 minutes, flipping the ribs over halfway through cooking. Check for doneness using a meat thermometer - your air fryer ribs should reach an internal temperature of 145°F for medium-rare or 160°F for well-done. If needed, cook them for 5-10 more minutes.
Remove the juicy ribs from the air fryer and let them rest for 5 minutes before serving.

Notes

Crispy Ribs: Pat the ribs dry before air frying and spray or brush with a light coat of oil before air fryer for a crispier exterior.

Avoid Overcrowding the Ribs: Arrange the ribs in a single layer in the air fryer basket to promote even cooking.

Let the Ribs Rest: Letting the ribs rest for a few minutes before serving allows the juices to redistribute and the flavors to meld.

Save Leftover Marinade: Save any leftover marinade for basting or making a delicious sauce to serve alongside the ribs. You'll want to be sure to boil it before using since it has had contact with raw meat.

Making a Thicker Sauce: If you prefer a thicker sauce, whisk together some cornstarch and water, then add it to the leftover marinade and simmer until thickened.

Nutrition