Caramelized Slow Roast Asian Beef Short Ribs – Tender Recipe
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.
- 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
