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