If you’re looking for a show-stopping dinner that’s both indulgent and packed with flavor, this Caramelized Slow Roast Asian Beef Short Ribs Recipe is going to be your new go-to. Trust me, there’s something truly magical about those tender, fall-off-the-bone ribs glazed with a rich, caramelized Asian sauce. Whether you’re cooking for your family or want to impress guests, this recipe is straightforward and unbelievably delicious—stick with me and I’ll walk you through every step to perfect these ribs in your own kitchen.

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Why You’ll Love This Recipe

  • Perfectly Tender Ribs: Slow roasting at a low temperature makes the beef irresistibly soft and juicy.
  • Rich Asian Flavors: The blend of soy, brown sugar, ginger, and garlic creates a deliciously balanced marinade.
  • Easy to Follow: Even if you’re new to slow roasting, these steps are super doable and rewarding.
  • Crowd Pleaser: This dish looks fancy but comes together with minimal fuss—perfect for any occasion.
Caramelized Slow Roast Asian Beef Short Ribs, Asian Beef Ribs, Slow Roasted Short Ribs, Asian-inspired Beef Dish, Tender Beef Ribs - The image shows two large pieces of glazed meat ribs with long white bones sticking out, stacked slightly over each other on a glossy, dark cooking tray. The ribs have a dark brown, shiny sauce coating with visible charred and smoky spots. The surface under the ribs has rich, thick, caramelized sauce with a reddish-brown color, adding texture and moisture. Small green leaves of fresh cilantro are spread unevenly on top, giving a fresh contrast to the dark meat. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Everything about this Caramelized Slow Roast Asian Beef Short Ribs Recipe is about layering flavors. The sauce ingredients complement the beef’s richness perfectly while the marinade tenderizes it for hours of mouthwatering results. Grab quality short ribs and fresh aromatics for the best outcome.

Caramelized Slow Roast Asian Beef Short Ribs, Asian Beef Ribs, Slow Roasted Short Ribs, Asian-inspired Beef Dish, Tender Beef Ribs - Flat lay of thick beef short ribs with rich marbling, glossy dark soy sauce in a small pool, golden brown sugar crystals scattered beside, a small pile of fresh grated ginger root, three peeled garlic cloves, bright green sliced scallions, light tan sesame seeds sprinkled artistically, and a small glass bowl of amber sesame oil, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Beef Short Ribs: Choose meaty ribs with good marbling for tenderness and flavor.
  • Soy Sauce: Brings a salty umami punch that balances out the sweet elements.
  • Brown Sugar: Adds sweetness and helps create that gorgeous caramelized glaze.
  • Rice Vinegar: Adds a slight tang that cuts through richness without overpowering.
  • Sesame Oil: Provides nutty warmth—just a little goes a long way.
  • Garlic & Fresh Ginger: They deliver kick and depth, essential for Asian-inspired dishes.
  • Cornstarch & Water: Used as a slurry to thicken the sauce into a luscious glaze.
  • Black Pepper: A subtle heat element that enhances all the other flavors.
  • Green Onions & Sesame Seeds (Garnish): Fresh crunch and visual appeal to finish off the dish.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love experimenting with this recipe to switch things up or tailor it to what I have on hand. Feel free to swap ingredients or add your own flair—I want you to make this dish your own.

  • Variation: Once, I added a splash of orange juice to the marinade for a subtle citrus twist—totally delicious and brightened the flavor.
  • Dietary Modification: You can swap beef for pork ribs if you prefer, though cooking times may vary a bit.
  • Spicy Kick: Add a teaspoon of chili flakes or sriracha to the marinade if you like a little heat.

Step-by-Step: How I Make Caramelized Slow Roast Asian Beef Short Ribs Recipe

Step 1: Preheat and Prep the Marinade

I always start by preheating the oven to 300°F (150°C). While that heats, I mix together the marinade—soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and pepper all get whisked in a bowl until smooth. This combo is where the magic is, trust me.

Step 2: Marinate the Short Ribs

Placing the ribs in a shallow dish or a resealable bag, I pour the marinade all over, making sure every piece is coated. If you can, let them chill overnight—this really amps up the flavor. If you’re tight on time, even 30 minutes works, but I promise the long soak makes a difference.

Step 3: Sear for Flavor

Next, I heat a splash of oil in a large oven-safe pot over medium-high heat and sear the ribs on all sides until they get that beautiful golden brown crust, about 2-3 minutes per side. This step locks in flavor and texture—it’s worth the extra minute or two.

Step 4: Slow Roast to Tender Perfection

After searing, pour the marinade over the ribs in the pot, cover with the lid, and slide it into your preheated oven. Let it cook gently for about 3 hours. You’ll know it’s done when the ribs are so tender they practically fall off the bone. It’s the kind of slow roasting I swear by for tender beef.

Step 5: Make the Caramelized Glaze & Broil

Carefully remove the ribs from the pot and set them aside to rest. Meanwhile, mix cornstarch with water to create a slurry, add it to the pot with the cooking liquid, and simmer until thick and glossy—about 5 minutes. Finally, brush this glaze generously over the ribs and pop them under the broiler for 5-10 minutes until caramelized and bubbly. Watch it carefully so it doesn’t burn!

Step 6: Rest and Serve

Don’t rush this part—letting the ribs rest for about 15 minutes before slicing helps the juices redistribute, keeping every bite juicy and luscious. Then slice them up and get ready to enjoy the best slow roast ribs you’ve ever made.

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Pro Tips for Making Caramelized Slow Roast Asian Beef Short Ribs Recipe

  • Use a Heavy Dutch Oven: This helps retain heat and moisture for slow, even cooking that tenderizes the ribs perfectly.
  • Don’t Skip Searing: The caramelized crust adds layers of flavor and texture that roasting alone can’t achieve.
  • Watch Broiler Closely: Broiling the glaze caramelizes quickly—stay nearby to catch it right before it burns.
  • Plan Ahead for Marinating: The best flavor comes from marinating overnight, so try to prep a day before if possible.

How to Serve Caramelized Slow Roast Asian Beef Short Ribs Recipe

Caramelized Slow Roast Asian Beef Short Ribs, Asian Beef Ribs, Slow Roasted Short Ribs, Asian-inspired Beef Dish, Tender Beef Ribs - The image shows two large pieces of cooked meat with bones sticking out from one end, covered in a thick, dark brown sauce that looks sticky and shiny. The meat has a textured surface with some charred bits, and it is garnished with small green herbs scattered on top. The pieces rest on a dark surface with a rich, reddish-brown oily sauce pooling around them, reflecting light and adding a glossy look. The bones are cream-colored with some sauce marks near the meat. The overall look highlights a rich, hearty dish that appears flavorful and well-cooked. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always sprinkle fresh green onions and toasted sesame seeds over the ribs just before serving. The green onions bring that bright, fresh snap, and sesame seeds add crunch plus a little nutty flavor. These simple garnishes really elevate the dish visually and taste-wise.

Side Dishes

My favorite sides to go with this recipe are steamed jasmine rice or sticky rice to soak up all that saucy goodness. You could also do sautéed bok choy or garlic spinach for a fresh green contrast. Sometimes, I make a quick cucumber salad with rice vinegar and chili flakes for a cooling crunch alongside the rich ribs.

Creative Ways to Present

For special occasions, I’ve served these ribs family-style on a big platter with piles of rice and garnishes arranged artfully around. Another fun idea is to slice the ribs thinly and serve as sliders with Asian slaw on soft buns—always a hit at parties!

Make Ahead and Storage

Storing Leftovers

After the ribs cool, I like to place them in an airtight container with plenty of the sauce to keep them moist in the fridge. They’ll stay good for about 3-4 days. The meat actually tastes even better the next day as the flavors continue to meld.

Freezing

I’ve also frozen cooked ribs successfully—just wrap tightly in foil, then place in a freezer bag with the sauce separated in a small container. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the ribs with sauce in a saucepan over low heat until heated through, or pop covered in the oven at 325°F for about 20 minutes. Avoid microwaving if you can, as it can dry out the meat and dull the caramelization.

FAQs

  1. Can I use another cut of beef for this recipe?

    While short ribs are ideal due to their marbling and bone structure, you can try chuck roast or brisket if short ribs aren’t available. Keep in mind cooking times might change, and the texture could be different since those cuts behave differently during slow roasting.

  2. How long should I marinate the ribs?

    For the best flavor, marinate overnight or at least 4-6 hours. If you’re short on time, even 30 minutes will impart some flavor, but the longer the better for tender, deeply flavored ribs.

  3. Can I make this recipe in a slow cooker?

    Yes! After searing the ribs, transfer everything to a slow cooker and cook on low for 6-8 hours. Then thicken the sauce on the stovetop and broil as directed for that caramelized finish.

  4. What if I don’t have sesame oil?

    Sesame oil adds a distinct nutty flavor, but if you don’t have it, you can substitute with a mild olive oil or vegetable oil. The dish will still taste great but won’t have that signature Asian aroma.

Final Thoughts

This Caramelized Slow Roast Asian Beef Short Ribs Recipe has quickly become one of my absolute favorites to make when I want comfort food with a twist. It feels special but is so approachable, and every time I serve it I get compliments—sometimes even requests for seconds! If you’re dreaming of ribs that melt in your mouth with sticky, savory-sweet glaze, give this recipe a try—you’ll be so glad you did.

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Caramelized Slow Roast Asian Beef Short Ribs Recipe

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4.8 from 18 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, flavorful beef slowly roasted with a savory and sweet Asian-inspired marinade. Finished with a glossy caramelized glaze, this dish is perfect for an impressive main course that melts in your mouth.

  • Author: Ashley
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 15 minutes
  • Total Time: 4 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Asian

Ingredients

Beef and Marinade

  • 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 teaspoon black pepper

Glaze

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • 2 green onions, sliced
  • Sesame seeds

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the ribs.
  2. Prepare Marinade: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Stir well until the sugar is mostly dissolved.
  3. Marinate the Ribs: Place the beef short ribs in a shallow dish and pour the marinade over them, ensuring all ribs are coated. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor infusion.
  4. Sear the Ribs: Heat a small amount of oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side, to develop deep flavor.
  5. Slow Roast: Pour the marinade over the seared ribs in the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Roast slowly at 300°F for 3 hours until the ribs are tender and flavorful.
  6. Create the Glaze: Carefully remove the ribs to a platter. In a small bowl, mix cornstarch and water to form a slurry. Pour the cooking liquid from the pot into a saucepan and bring to a simmer, stirring in the cornstarch slurry. Cook until thickened, about 5 minutes.
  7. Glaze the Ribs: Brush the thickened glaze over the ribs. Place the ribs under a broiler for 5-10 minutes, watching carefully until the glaze caramelizes and becomes glossy.
  8. Rest the Ribs: Let the ribs rest for 15 minutes before slicing to allow juices to redistribute. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • Marinate overnight if possible for deeper flavor.
  • Searing the ribs locks in flavor and enhances the caramelization.
  • If you don’t have an oven-safe pot, transfer ribs and marinade to a baking dish and cover tightly with foil.
  • The glaze can be adjusted in thickness by adding more cornstarch slurry if desired.
  • Letting the ribs rest after cooking helps keep them juicy.
  • Use low-sodium soy sauce to reduce sodium content if preferred.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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