Caramelized Slow Roast Asian Beef Short Ribs Recipe

Introduction

Caramelized slow roast Asian beef short ribs are tender, flavorful, and packed with a deliciously rich marinade. This dish combines sweet, savory, and tangy elements for a perfect balance that melts in your mouth. It’s an impressive yet straightforward recipe ideal for a comforting dinner.

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

1. Step 1: Rinse the beef short ribs under cold water and pat dry with paper towels to prepare the meat.
2. Step 2: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, sesame oil, chili paste (if using), and black pepper to create the marinade.
3. Step 3: Place the short ribs in a large resealable bag or bowl. Pour the marinade over the beef, making sure each piece is well coated. Seal or cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor.
4. Step 4: Preheat your oven to 325°F (160°C).
5. Step 5: Heat a large skillet over medium-high heat. Sear the marinated short ribs on all sides until they are nicely browned, about 3-4 minutes per side.
6. Step 6: Transfer the seared short ribs to a roasting pan and pour any remaining marinade over them.
7. Step 7: Cover the roasting pan tightly with aluminum foil and place it in the oven. Roast the ribs for 3-4 hours, or until the meat is fork-tender.
8. Step 8: During the last 30 minutes of cooking, remove the foil to allow the ribs’ surface to caramelize and develop a rich glaze.
9. Step 9: Check tenderness by seeing if the beef can be pulled apart easily with a fork. If not, roast a bit longer until perfectly tender.
10. Step 10: Remove the short ribs from the oven and let them rest for 10-15 minutes. Garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

• For extra depth, marinate the ribs overnight to enhance the flavor.
• Skip the chili paste if you prefer a milder taste, or add more for extra heat.
• Serve with steamed rice or sautéed vegetables for a complete meal.
• If you don’t have a roasting pan, use a heavy-duty baking dish with a tight-fitting lid or cover well with foil.

Storage

Store leftover beef short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain tenderness and flavor. You can also freeze the ribs for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can brown the short ribs first in a skillet, then transfer them and the marinade to a slow cooker. Cook on low for 6-8 hours until tender. To caramelize, place under the broiler for a few minutes before serving.

What cut of beef is best for this dish?

Beef short ribs with the bone in are ideal because they become tender and flavorful during slow roasting. They also allow the marinade to penetrate deeply for a rich taste.

Caramelized Slow Roast Asian Beef Short Ribs Recipe

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★★★★★

5 from 144 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, flavorful beef ribs marinated in a savory mix of soy sauce, brown sugar, hoisin sauce, and aromatic spices. Slow-roasted to perfection and finished with a beautiful caramelized crust, these ribs are garnished with fresh green onions and sesame seeds for an irresistible Asian-inspired dish ideal for special dinners or comforting meals.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Marinade

• 4 pounds beef short ribs
• 1 cup soy sauce
• ½ cup brown sugar
• ¼ cup rice vinegar
• ¼ cup hoisin sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 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 remove excess moisture.
2. Make Marinade: In a large bowl, combine the soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste if using, and black pepper. Whisk until the sugar is fully dissolved and the mixture is well blended.
3. Marinate Beef: Place the short ribs into a large resealable plastic bag or a bowl. Pour the marinade over the ribs, making sure they are completely coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to develop deep flavors.
4. Preheat Oven: Set your oven to 325°F (160°C) to begin warming up for the slow roasting process.
5. Sear Beef: Heat a large skillet over medium-high heat. Remove the ribs from the marinade (reserving the marinade) and sear the ribs in the hot skillet for about 3–4 minutes on each side, until browned and caramelized on all sides.
6. Transfer to Roasting Pan: Place the seared short ribs into a roasting pan and pour any leftover marinade evenly over the ribs.
7. Cover and Roast: Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Slow roast for 3 to 4 hours until the meat is tender and nearly falling off the bone.
8. Remove Foil to Caramelize: During the last 30 minutes of roasting, remove the foil to allow the surface of the ribs to caramelize and develop a rich, sticky crust.
9. Check Tenderness: Test the ribs by gently pulling with a fork; the meat should be fork-tender and easily pulled apart. If not, continue roasting until tender.
10. Rest and Serve: Remove the ribs from the oven and let them rest for 10 to 15 minutes to allow the juices to redistribute. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.

Notes

• Marinate the ribs overnight for the best flavor and tenderness.
• Be sure to sear the ribs properly to develop a rich caramelized crust before slow roasting.
• Use foil to cover the ribs during roasting to keep the meat moist.
• Remove the foil near the end to create a sticky, caramelized surface.
• Serve with steamed rice or Asian-style vegetables for a complete meal.

Keywords: Asian beef short ribs, slow roast beef ribs, caramelized beef ribs, hoisin beef ribs, soy sauce beef ribs, tender beef short ribs