Melt-in-Your-Mouth Caramelized Slow Roast Asian Beef Short Ribs Recipe

Introduction

Discover the rich and tender flavors of melt-in-your-mouth caramelized slow roast Asian beef short ribs. This recipe combines sweet, savory, and slightly spicy elements to create an irresistible dish that’s perfect for a comforting dinner.

Ingredients

• 4 pieces Bone-in Beef Short Ribs (choose well-marbled cuts for the best taste)
• 1 small Sliced Onion (adds aromatic flavor during roasting)
• 2-3 pieces Green Onions (cut into 2-inch pieces for garnish)
• 1/2 cup Soy Sauce (substitute tamari for a gluten-free option)
• 1/4 cup Hoisin Sauce (offers sweet and tangy richness)
• 1/4 cup Mirin (provides subtle sweetness and acidity)
• 1/4 cup Brown Sugar (enhances caramelization and sweetness)
• 4 cloves Garlic (minced for aromatic warmth)
• 1 tbsp Fresh Ginger (grated to enhance flavor depth)
• 1/2-1 tsp Chili Flakes or Sriracha (optional for heat)
• 1 tsp Cornstarch (mixed with 1 tbsp of water as a thickener)

Instructions

1. Step 1: Prep the ribs by trimming excess fat, patting them dry, and seasoning generously with salt and pepper.
2. Step 2: Heat a skillet over medium-high heat, add oil, and sear the ribs for 5-7 minutes until well browned on all sides.
3. Step 3: Prepare the marinade by mixing soy sauce, hoisin sauce, mirin, brown sugar, garlic, ginger, and optional chili flakes in a bowl.
4. Step 4: Transfer the ribs to a Dutch oven, pour the marinade over them, scatter the sliced onion, cover, and roast at 275-300°F (135-150°C) for 3-4 hours until tender.
5. Step 5: Remove the ribs and pour the braising liquid into a skillet. Simmer it until thickened, about 10-15 minutes.
6. Step 6: Broil the ribs on high for 2-3 minutes to caramelize the glaze, watching carefully to avoid burning.
7. Step 7: Serve the ribs with the thickened glaze over jasmine rice or noodles, garnished with green onions and sesame seeds if desired.

Tips & Variations

• Substitute tamari for soy sauce to make this recipe gluten-free without sacrificing flavor.
• Adjust chili flakes or sriracha according to your preferred spice level.
• Use a slow cooker in place of the oven for even easier preparation—slow cook on low for 6-8 hours.
• Add a splash of rice vinegar to the glaze for a touch of brightness if desired.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the oven to retain moisture. The glaze may thicken further when cooled—thin with a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but cooking times may be slightly shorter. Keep an eye on tenderness as they cook.

What side dishes pair well with these ribs?

These ribs go great with jasmine rice, steamed noodles, sautéed greens, or pickled vegetables to balance the richness.

Melt-in-Your-Mouth Caramelized Slow Roast Asian Beef Short Ribs Recipe

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★★★★★

4.6 from 135 reviews

This Melt-in-Your-Mouth Caramelized Slow Roast Asian Beef Short Rib recipe combines tender, slow-roasted beef short ribs with a flavorful Asian-inspired marinade. The ribs are first seared to lock in flavors, slow-roasted in a sweet and savory sauce until perfectly tender, then finished under the broiler to achieve a caramelized glaze. Garnished with fresh green onions, this dish is a delectable main course perfect for serving with rice or noodles.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Aromatics

• 4 pieces Bone-in Beef Short Ribs (Choose well-marbled cuts for the best taste.)
• 1 small Sliced Onion (Adds aromatic flavor during roasting.)
• 2–3 pieces Green Onions (Cut into 2-inch pieces for garnish.)
• 4 cloves Garlic (Minced for aromatic warmth.)
• 1 tbsp Fresh Ginger (Grated to enhance flavor depth.)

Marinade and Sauces

• 1/2 cup Soy Sauce (Substitute tamari for a gluten-free option.)
• 1/4 cup Hoisin Sauce (Offers sweet and tangy richness.)
• 1/4 cup Mirin (Provides subtle sweetness and acidity.)
• 1/4 cup Brown Sugar (Enhances caramelization and sweetness.)
• 1/2–1 tsp Chili Flakes or Sriracha (Optional for heat.)

Thickener

• 1 tsp Cornstarch (Mixed with 1 tbsp of water as a thickener.)

Instructions

1. Prep the Ribs: Trim any excess fat from the beef short ribs, pat them dry with paper towels, and season generously with salt and pepper on all sides to enhance flavor before cooking.
2. Sear the Ribs: Heat a skillet over medium-high heat and add a small amount of oil. Sear the ribs for 5-7 minutes until well browned on all sides. This step locks in the juices and develops a rich crust.
3. Prepare the Marinade: In a mixing bowl, combine soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and chili flakes or sriracha if using. Stir well to create a balanced sweet and savory marinade.
4. Roast the Ribs: Transfer the seared ribs to a Dutch oven or heavy roasting pan. Pour the prepared marinade over the ribs and scatter the sliced onion evenly around them. Cover the pot and roast in a preheated oven at 275-300°F (135-150°C) for 3-4 hours until the meat is tender and easily pulls away from the bone.
5. Reduce the Glaze: Remove the ribs from the roasting liquid. Pour the braising sauce into a skillet and simmer over medium heat until it thickens, about 10-15 minutes. To help thicken further, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the simmering sauce.
6. Broil for Caramelization: Place the ribs on a baking sheet and broil on high for 2-3 minutes until the surface is caramelized and glossy. Watch carefully to avoid burning.
7. Serve and Garnish: Plate the caramelized ribs over cooked jasmine rice or your choice of noodles. Spoon the thickened glaze over the top and garnish with fresh green onions and optional sesame seeds for added flavor and presentation.

Notes

• Choose well-marbled short ribs for the best texture and flavor.
• For gluten-free options, substitute soy sauce with tamari.
• Adjust chili flakes or sriracha quantity based on spice preference.
• Slow roasting at low temperature ensures tender meat that falls off the bone.
• Use a Dutch oven or heavy roasting pan for even heat distribution during roasting.
• Broiling at the end caramelizes the sugars in the glaze for a delicious crust.
• This dish pairs well with steamed jasmine rice or stir-fried noodles.

Keywords: Asian beef short ribs, slow roast beef ribs, caramelized beef ribs, hoisin beef ribs, savory beef roast, dinner recipe, slow cooked ribs