Description
These Caramelized Slow Roast Asian Beef Short Ribs deliver fall-off-the-bone tenderness wrapped in a glossy, sweet-savory glaze. Marinated overnight in a blend of soy sauce, rice wine, sesame oil, garlic, ginger, and brown sugar, the ribs are scored, seared to develop a deep mahogany crust, then slow-roasted at 250 °F for 3–4 hours until the collagen has fully broken down. The result is richly flavored meat that practically melts on your tongue, accented by sticky caramel notes and an undercurrent of umami. Serve atop steamed jasmine rice or tucked into steamed bao buns with crisp pickles and fresh scallions for a restaurant-worthy centerpiece you can prepare at home.
Ingredients
– 4 pounds beef short ribs
– 1 cup soy sauce
– 1/2 cup brown sugar
– 1/4 cup rice vinegar
– 1/4 cup sesame oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1 teaspoon black pepper
– 2 green onions, sliced (for garnish)
– Sesame seeds (for garnish)
Instructions
1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Prepare Marinade: In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
3. Marinate the Ribs: Place the beef short ribs in a shallow dish and pour the marinade over them. Allow the ribs to marinate for at least 30 minutes, or overnight for more flavor.
4. Sear the Ribs: In a large oven-safe pot, heat a small amount of oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
5. Slow Roast: Pour the marinade over the seared ribs, cover the pot, and place it in the preheated oven. Cook for 3 hours or until the ribs are tender.
6. Create the Glaze: After 3 hours, carefully remove the ribs. In a small bowl, combine cornstarch and water to create a slurry. Add the slurry to the pot and simmer the marinade until thickened, about 5 minutes.
7. Glaze the Ribs: Brush the glaze over the short ribs and cook under the broiler for 5-10 minutes, until caramelized.
8. Rest the Ribs: Allow the ribs to rest for 15 minutes before slicing.
Notes
- Marinate Longer: For maximum flavor penetration, marinate 12–24 hours; if short on time, allow at least 4 hours.
- Trim Fat Wisely: Leave a thin layer for juiciness but remove heavy fat caps to prevent flare-ups and excessive grease.
- Monitor Temperature: Pull ribs at an internal reading of ~200 °F (93 °C) for perfect tenderness.
- Basting Option: Every hour, spoon pan drippings or reserved marinade over the ribs to build layers of flavor.
- Make-Ahead Friendly: Cooked ribs keep for 3 days in the fridge or freeze up to 3 months. Reheat gently in a 300 °F oven with a splash of broth.
- Broiler Finish: For extra shine and caramel color, broil 2–3 minutes per side just before serving—watch closely to avoid burning.