Name: Caramelized Slow Roast Asian Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Asian
Ingredients: 4 pounds beef short ribs; 1 cup soy sauce; ½ cup brown sugar; ¼ cup rice vinegar; ¼ cup hoisin sauce; 1 tablespoon ginger, minced; 1 tablespoon garlic, minced; 2 tablespoons sesame oil; 1 tablespoon chili paste (optional); 1 teaspoon black pepper; 2 green onions, chopped; Sesame seeds

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Introduction

Caramelized slow roast Asian beef short ribs are a tender, flavorful dish perfect for a comforting meal. The combination of soy, ginger, and garlic creates an irresistible glaze that enhances every bite. Slow roasting ensures the ribs become melt-in-your-mouth delicious.

The image shows a close-up of a plate filled with thick, dark brown ribs covered in a glossy sauce that looks sticky and rich. The ribs are stacked in layers, with the shiny sauce catching the light, making the meat look juicy and tender. Small green leaves of fresh cilantro are scattered on top, adding a splash of bright green color against the dark ribs. The ribs sit on a white plate, and the background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds beef short ribs
1 cup soy sauce
½ cup brown sugar
¼ cup rice vinegar
¼ cup hoisin sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons sesame oil
1 tablespoon chili paste (optional)
1 teaspoon black pepper
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Rinse the beef short ribs under cold water and pat dry with paper towels.
Step 2: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, sesame oil, chili paste, and black pepper to make the marinade.
Step 3: Place the short ribs in a large resealable bag or bowl. Pour the marinade over the beef, ensuring it’s well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 4: Preheat your oven to 325°F (160°C).
Step 5: In a large skillet over medium-high heat, sear the marinated short ribs on all sides until browned, about 3-4 minutes per side.
Step 6: Place the seared beef in a roasting pan. Pour any remaining marinade over the ribs.
Step 7: Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 3-4 hours or until the meat is fork-tender.
Step 8: In the last 30 minutes of cooking, remove the foil to allow the surface to caramelize.
Step 9: Check the beef for tenderness by trying to pull it apart with a fork. If not tender enough, roast longer as needed.
Step 10: Remove the short ribs from the oven and let them rest for 10-15 minutes before slicing. Garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

For extra depth, add a sprig of fresh thyme or star anise to the marinade while roasting.
If you prefer less heat, omit the chili paste or substitute with a teaspoon of mild chili sauce.
Use a cast iron skillet for searing to get a better crust on the ribs.
Serve with steamed jasmine rice or lightly sautéed vegetables for a complete meal.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven covered with foil at 300°F (150°C) until heated through, or reheat in a skillet over low heat to preserve tenderness. You can also freeze cooked ribs for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of several dark brown ribs stacked on a white plate, each rib covered in a thick, shiny glaze that makes the meat look sticky and rich. The ribs have a slightly charred texture, giving them a deep, crispy crust, and they are garnished with small pieces of fresh, bright green herbs scattered on top. The ribs are positioned in layers, with the bones sticking out and the meaty parts overlapping each other, creating a dense and juicy appearance. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, sear the ribs first and then transfer them with the marinade to a slow cooker. Cook on low for 6-8 hours until tender. For caramelizing, finish under a broiler or in a hot skillet.

What cut of beef is best for this recipe?

Beef short ribs are ideal because they become tender and flavorful when slow cooked. Look for ribs with good marbling for best results.