Caramelized Slow Roast Asian Beef Short Ribs Recipe
Savor the rich flavors of these caramelized slow roast Asian beef short ribs, perfectly tender and infused with a savory blend of soy, ginger, garlic, and a hint of sweetness. This recipe offers a melt-in-your-mouth texture with a deliciously sticky sauce, ideal served over rice or noodles for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Ingredients
Scale
Meat
- 2 pounds beef short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
Sauces and Oils
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon Sriracha (optional)
- 1 cup beef broth
Vegetables and Aromatics
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat Oven and Prepare Short Ribs: Preheat your oven to 300°F. Season the beef short ribs with salt and black pepper to ensure they are well seasoned for optimal flavor.
- Sear the Short Ribs: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Place the short ribs in the pot and sear them until browned on all sides, about 3-4 minutes per side. This step locks in juices and adds a caramelized flavor. Remove the ribs and set aside.
- Sauté Aromatics: Using the same pot, add sliced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions become translucent and the mixture is fragrant, building the foundation for the sauce.
- Mix and Add Sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, hoisin sauce, and optional Sriracha. Pour the mixture into the pot with the aromatics, stirring well to combine all flavors.
- Return Ribs and Add Broth: Place the short ribs back into the pot and add beef broth. Bring the mixture to a simmer on the stovetop.
- Slow Roast in Oven: Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is tender and falling off the bone, allowing flavors to meld and intensify.
- Rest and Skim Fat: Remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat that rises to the surface to ensure a clean, balanced sauce.
- Serve and Garnish: Serve the caramelized short ribs over rice or noodles. Drizzle with the savory sauce from the pot and garnish with sliced green onions and sesame seeds to add freshness and crunch.
Notes
- For extra heat, increase the Sriracha according to your taste.
- Using a Dutch oven is ideal for even heat distribution during slow roasting.
- To reduce fat, refrigerate the sauce after cooking, then remove the solidified fat before reheating.
- Serve with steamed jasmine rice or egg noodles for a traditional Asian pairing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Keywords: beef short ribs, caramelized beef ribs, slow roasted ribs, Asian beef recipe, hoisin sauce beef, soy sauce ribs, tender short ribs, oven roasted beef, comfort food
