Name: Caramelized Slow Roast Asian Beef Short Ribs – Tender Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Asian
Ingredients: 3–4 lbs bone-in beef short ribs (or boneless); ½ cup soy sauce (or tamari for gluten-free); ¼ cup hoisin sauce; ¼ cup mirin; 3 tbsp brown sugar (or coconut sugar); 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; ½–1 tsp chili flakes or 1 tsp Sriracha (optional); 1 small onion, sliced; 2–3 green onions, cut into 2-inch pieces; Braising liquid from roasted ribs; 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening); Steamed rice, noodles, or roasted vegetables (for serving); Sliced green onions, sesame seeds, fresh cilantro (for garnish)

Introduction

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful meat with a rich, glossy glaze. Slow roasting allows the ribs to become fall-off-the-bone soft, making it a perfect comforting meal for any occasion.

A close-up of four thick pieces of dark brown smoked beef ribs stacked tightly side by side on a wooden tray, each rib showing rich layers of crispy, charred, glossy bark on top with visible seasoning specks, and juicy, tender meat with a moist texture beneath, emitting a glistening sheen from the sauce pooling slightly around the rib bones at the base, all sitting on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs bone-in beef short ribs (or boneless)
½ cup soy sauce (or tamari for gluten-free)
¼ cup hoisin sauce
¼ cup mirin
3 tbsp brown sugar (or coconut sugar)
4 garlic cloves, minced
1 tbsp fresh ginger, grated
½–1 tsp chili flakes or 1 tsp Sriracha (optional)
1 small onion, sliced
2–3 green onions, cut into 2-inch pieces
Braising liquid from roasted ribs
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Steamed rice, noodles, or roasted vegetables (for serving)
Sliced green onions, sesame seeds, fresh cilantro (for garnish)

Instructions

Step 1: Trim excess fat from the ribs, pat them dry, and season with salt and pepper.
Step 2: Heat a skillet over medium-high heat and sear the ribs on all sides until a deep golden crust forms.
Step 3: In a bowl, combine soy sauce, hoisin, mirin, brown sugar, minced garlic, grated ginger, and chili flakes or Sriracha if using.
Step 4: Place the ribs, marinade, sliced onion, and green onions into a Dutch oven or roasting pan. Cover and slow roast at 275–300°F (135–150°C) for 3–4 hours, basting occasionally with the marinade.
Step 5: Remove the ribs and pour the braising liquid into a skillet. Simmer until thick and glossy. If needed, stir in the cornstarch slurry to thicken further.
Step 6: (Optional) Broil the ribs for 2–3 minutes to caramelize the edges for extra flavor and texture.
Step 7: Serve ribs over steamed rice, noodles, or roasted vegetables. Drizzle with the glaze and garnish with sliced green onions, sesame seeds, and fresh cilantro.

Tips & Variations

Use tamari instead of soy sauce to keep this recipe gluten-free without sacrificing flavor.
For extra depth, marinate the ribs overnight before roasting.
Add a splash of rice vinegar or lime juice to the glaze for a bright, tangy finish.
Swap out chili flakes for fresh chopped chilies if you prefer a fresher heat.

Storage

Store leftover ribs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain tenderness. Avoid microwaving to prevent drying out the meat.

How to Serve

The image shows a white pot filled with four large, dark brown braised beef short ribs, each with a visible bone, resting in a rich red tomato sauce. The ribs have a charred, textured surface sprinkled with small green cilantro leaves and red chili flakes. The thick sauce beneath them has a glossy look with chunks of cooked tomatoes and onions. In the background, there is a white bowl containing white rice lightly sprinkled with herbs, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs work well but may cook slightly faster. Keep an eye on tenderness and adjust cooking time accordingly.

How do I know when the ribs are done?

The ribs are done when the meat is very tender and easily pulls away from the bone with a fork. Slow roasting at a low temperature ensures this texture.

Caramelized Slow Roast Asian Beef Short Ribs – Tender Recipe

Print Recipe

★★★★★

4.9 from 258 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful ribs infused with a savory blend of soy, hoisin, and mirin. Slow roasted to perfection and finished with a luscious caramelized glaze, these ribs are a comforting yet elegant dish perfect for serving over rice, noodles, or vegetables.

Author: Lena
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Asian
Diet: Halal

Ingredients

Scale

Beef Short Ribs

3–4 lbs bone-in beef short ribs (or boneless)

Marinade

½ cup soy sauce (or tamari for gluten-free)
¼ cup hoisin sauce
¼ cup mirin
3 tbsp brown sugar (or coconut sugar)
4 garlic cloves, minced
1 tbsp fresh ginger, grated
½–1 tsp chili flakes or 1 tsp Sriracha (optional)

Additional Ingredients

1 small onion, sliced
2–3 green onions, cut into 2-inch pieces
Braising liquid from roasted ribs
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Steamed rice, noodles, or roasted vegetables (for serving)
Sliced green onions, sesame seeds, fresh cilantro (for garnish)

Instructions

Prep the Ribs: Trim any excess fat from the beef short ribs, then pat them dry with paper towels. Season the ribs generously with salt and pepper to enhance the natural flavors.
Sear: Heat a skillet over medium-high heat until hot. Add the ribs and brown them on all sides, forming a deep golden crust. This step locks in flavor and improves the final texture.
Prepare Marinade: In a bowl, mix together the soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili flakes or Sriracha. This marinade combines sweet, savory, and spicy notes to complement the rich beef.
Roast: Place the seared ribs into a Dutch oven or roasting pan. Add the marinade, sliced onion, and green onions around the ribs. Cover tightly with a lid or foil and slow roast in a preheated oven at 275–300°F (135–150°C) for 3 to 4 hours. Baste occasionally with the braising liquid to keep the ribs moist and flavorful.
Reduce Glaze: Once the ribs are tender, remove them from the roasting vessel. Pour the collected braising liquid into a skillet and simmer over medium heat until it thickens and becomes glossy. To speed up thickening or add extra body, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook until desired consistency is reached.
Optional Broil: For a caramelized finish, place the ribs under a broiler for 2–3 minutes, watching carefully to avoid burning. This step adds a beautifully crisp edge and intensified flavor.
Serve: Plate the tender short ribs over steamed rice, noodles, or roasted vegetables. Drizzle generously with the reduced glaze and garnish with sliced green onions, sesame seeds, and fresh cilantro for a fresh and vibrant touch.

Notes

For gluten-free, substitute soy sauce with tamari and ensure hoisin sauce is gluten-free.
Adjust the chili flakes or Sriracha according to your preferred spice level.
Slow roasting at lower temperatures ensures the beef becomes ultra-tender.
The optional cornstarch slurry helps achieve a thicker, glossy sauce.
Braising liquid can be strained before reducing to remove solids if desired.
Serve with any preferred side like steamed rice, noodles, or vegetables for a balanced meal.

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