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Caramelized Slow Roast Asian Beef Short Ribs Recipe

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★★★★★

4.7 from 70 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, fork-tender beef short ribs infused with a rich blend of soy sauce, brown sugar, hoisin, and aromatic Asian spices. Slow roasted to perfection, the ribs develop a luscious caramelized crust that perfectly balances sweet and savory flavors, making it an impressive and comforting main dish ideal for family dinners or special occasions.

Ingredients

Scale

Meat

  • 4 pounds beef short ribs

Marinade

  • 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

Garnish

  • 2 green onions, chopped
  • Sesame seeds

Instructions

  1. Prepare Beef: Rinse the beef short ribs under cold water and pat them dry thoroughly with paper towels to ensure a good sear later.
  2. Make Marinade: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste, and black pepper until the sugar dissolves and the mixture is well combined.
  3. Marinate Beef: Place the short ribs in a large resealable plastic bag or bowl. Pour the marinade over the ribs, making sure each piece is completely coated. Seal the bag tightly or cover the bowl with plastic wrap, and refrigerate for at least 2 hours, ideally overnight to maximize flavor penetration.
  4. Preheat Oven: When ready to cook, preheat your oven to 325°F (160°C) to prepare for slow roasting.
  5. Sear Beef: Heat a large skillet over medium-high heat. Remove the short ribs from the marinade (reserve marinade) and sear them on all sides for about 3-4 minutes per side until they develop a rich, brown crust.
  6. Transfer to Roasting Pan: Place the seared short ribs in a roasting pan. Pour any remaining marinade over the ribs to enhance moisture and flavor during roasting.
  7. Cover and Roast: Cover the roasting pan tightly with aluminum foil and roast the ribs in the preheated oven for 3 to 4 hours, or until the meat is extremely tender and can be pulled apart easily with a fork.
  8. Remove Foil to Caramelize: About 30 minutes before the end of roasting, remove the aluminum foil to allow the surface of the ribs to caramelize and develop a beautiful glaze.
  9. Check Tenderness: Test the ribs by piercing with a fork to ensure the meat pulls apart effortlessly. If needed, continue roasting until fully tender.
  10. Rest and Serve: Remove the ribs from the oven and let them rest for 10 to 15 minutes to allow juices to redistribute. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Notes

  • Marinate overnight if possible for deeper flavor infusion.
  • Searing the meat locks in juices and adds a delicious crust.
  • Use a roasting pan with a tight-fitting lid or heavy foil cover to keep the ribs moist during slow cooking.
  • Resting the meat before slicing ensures juiciness and tenderness.
  • Chili paste is optional but adds a nice subtle heat to the dish.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keywords: Asian beef short ribs, slow roasted beef ribs, caramelized beef ribs, hoisin short ribs, soy sauce marinated ribs, tender beef ribs, oven roasted ribs

Find it online: https://chefmilacook.com/caramelized-slow-roast-asian-beef-short-ribs-recipe/